Jutting out over Rosebay Marina, Pier’s Dining Room undoubtedly has one of Sydney’s most beautiful views. Greg Doyle and Grant King's carefully designed a la carte menu boasts the most premium in seafood available, with a daily printed seafood list that details the region in which it was caught. Katrina Kanetani’s famous desserts complete the menu. A maximum of 55 people at one sitting allows Pier to concentrate on the intimate service and delicately constructed dishes that it is famed for.
Products:
Sourcing Pier's fine produce.
Due to our stringent quality control process, we have specially trained fishermen sourcing a variety of species. These fishermen treat our fine quality produce in a manner that is far superior to that which is available in the current market.
In general, the fish are killed immediately to reduce stress duration and rapidly chilled to maintain optimum freshness. The preferred method to achieve this condition is for the fish to be spiked brain dead (termed "iki-jime" spiked), bled and then treated on board by ice-slurry. The quality of the "shime" fish is considered to be second only to live fish and these fish are sold as Sashimi grade "iki-jime" fish.
