Pier

Pier Review

The wharf restaurant, with its wraparound harbor views and shipshape good looks, made foodie headlines in 2010 when owner and chef Greg Doyle renounced the restaurant's Three Hats (the top award given by the annual Sydney Good Food guide and the Sydney Morning Herald newspaper food writers). Although the quality of dining is still the same and seafood just as delicious, dishes are simpler—instead of 20 ingredients (or elements) to a dish, there are now around six. Start with freshly shucked oysters or pastrami of king salmon, follow with seared yellowfin tuna or the delectable pot-roasted lobster with chilli and Thai basil. For something a little simpler but very tasty, the spanner crab omelet with Asian greens. A set three-couse lunch menu is A$65 and the new fish-and-chip Sunday-only lunches are A$35.