Pier

In a city blessed with some very good seafood restaurants, Greg Doyle’s ‘Pier’ is still the one to catch.
Long renowned for his almost obsessive passion in sourcing only the purest and freshest ingredients, his true alchemy becomes apparent when he combines his chosen ingredients to a seemingly effortless culinary ability. Apparently simple dishes like pan-roasted barramundi, cavolo Nero and nut butter transcend the ordinary by having a depth and clarity of flavour, which borders on perfection.
Exemplary service and an extensive wine list in a fantastic room with stunning harbour views across Rose Bay make this a very popular choice indeed.