Last minute decision to have lunch with our son for Father's Day. We were lucky enough to get a booking at Pier in Rose Bay, a favourite of ours. Love the view, and the food and service certainly lived up to our expectations.
Chef Greg Doyle is amazing. The Pier was awarded Three Hats with the Sydney Morning Herald Good Food Guide in 2007, and Three Stars with Australian Gourmet Traveller, as well as winning the Gourmet Traveller Restaurant of the Year in 2008 and a position in the San Pellegrino Best 100 Restaurants in the World in 2009. However in mid 2010, Greg renounced the Three Hats and Three Stars to take the restaurant back to the diner and local community, an unprecedented move in the 25 year history of the Good Food Guide. Having experienced both - we think his move was the right one!
I was a bit slow with the photography today, but the Sourdough Bread was irresistable.
We started with Cones of Yellow Fin Tuna (there was a choice of King Salmon, Ocean Trout or Yellow Fin Tuna) - very clever crunchy cone with finely diced Tuna and Baby Capers.
My husband then ordered the Spanner Crab Tortellini (Shellfish Consomme, Tomato, Soft Herbs) which he said was fabulous, and I had the Roasted Scallops (crispy Potato, Shimeji Mushrooms, Cauliflower, Jus Gras) - amazing. The Mushrooms were minute and the cauliflower sliced wafer thin. The potato was really fine (like apple peel) and super light and crunchy.
My husband requested the fish and chips from the special Father's Day menu which he had seen, which he said was just great - the fish perfect.
Our son ordered the Rangers Valley Sirloin (Cavolo Nero, Bordelaise Glaze, Herb Butter) which he pronounced the best ever, and I had the Spanner Crab Omelette (Asian Greens, Oyster Sauce) which was so light and delicate - even though it looked a bit like a sea slug!
Did I forget to mention the delicious Fries?????
Having seen the desserts pass our table, we couldn't resist. We ordered the Blueberry Souffle (Blueberry Sauce Blueberry Creme) - wow! The Blueberry Sauce was gently poured into the 'smile'.
We also ordered the Kiwi Fruit Vacherin (Yoghurt Meringue, Apple Sorbet, Mint). Really really clever, although our son wasn't too keen on the mint.
My husband requested a dish he had noticed as it passed our table, which was again part of the special Father's Day menu. Pineapple Granita with Yoghurt Cream Meringue.
All served with a superb Shiraz - a 1996 Peter Lehmann 'Eight Songs' from the Barossa Valley, SA.
A truly special meal. Highly recommended.
9. 5/10
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