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THIS RESTAURANT IS CLOSED Pier Restaurant Review: Imagine a pier enclosed with glass and jutting out into a sparkling bay which is part of one of the world’s great harbors. Then sketch in chairs and tables---oh, and the freshest seafood available. Then to make it all work, put in charge chef-owner Greg Doyle, touted as Sydney’s finest seafood chef, and there you have it. Can you resist a lure like that? It’s little wonder then that Eastern Suburbs residents as well as food-lovers from every country flock here, marking it right up on the top of their itineraries. The reason for the restaurant’s success is simple. Doyle meticulously sources super-fresh seafood from specially trained fishermen, then treats it with the respect it deserves. Depending on the season, the menu may feature barramundi or ocean trout, grouper or snapper, or whatever is superior that day. It’s impossible to say as it all depends on the catch. The impressive global wine list, priced accordingly, still manages to suit everybody with a couple of dozen offerings available by the glass. For those with time constraints or if you simply want to experience a range of flavors, the waterfront bar in the adjoining Tasting Room is an ideal alternative.