99 signature dishes, using only the very best seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are hallmarks of the Pier style.
Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. Jutting out over Rose Bay Marina, Pier's Dining Room captures some of Sydney's most beautiful views. With a maximum of 55 guests at one sitting, the Dining Room delivers intimate service and is famed for its delicately constructed dishes. Pier's Tasting Room is located in the front area of the restaurant and, inspired by a trip to Europe, it offers small plates at bar seating to provide for a more casual experience. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best of seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are the hallmarks of the Pier style, and many are from the restaurant's acclaimed Tasting menu. You will find an exquisite carpaccio of john dory with ruby grapefruit and fennel, pan roasted sardines with preserved orange butter, currants and pine nuts, and an array of delicious desserts, including a stunning Indonesian layered spice cake and sweet delights such as champagne and rose petal marshmallows.
Greg Doyle has been the owner and executive chef of Pier for 17 years. Recognised as one of Australia's most talented chefs, he has carved out a reputation for sourcing only the finest produce available and preparing innovative and inventive cuisine. Grant King has worked for Adam Robinson, Gary Rhodes, Bruno Loubet, Gordon Ramsay and Rowley Leigh in the UK. In 2003 he joined Pier, where he is now head chef. Katrina Kanetani began working at Pier as head pastry chef in 2004 and was awarded Chef of the Year for 2007 by The Sydney Morning Herald Good Food Guide.
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