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.

Please note - as all menu items contain the freshest produce, menu items may contain substitutes on the day depending upon product availability.

Most main dishes are offered in both 140gm and 200gm
portions, and are priced accordingly.

All prices are inclusive of GST.

Surcharge Sunday and public holidays 5.50 per person.

Due to NSW Health regulations please be advised there is no smoking in the restaurant.

Smoking is permitted on the deck area only.

Cash, Bankcard, Visa, Mastercard, Diners Club & American Express.

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Restaurant | Functions | Menu | Location | Fish & Tips | Chef | restaurant menu | function menu | wine
PIER RESTAURANT 594 New South Head Rd, Rose Bay NSW Australia 2029
phone: +61 2 9327-6561 | fax: +61 2 9363-0927 | email: pierrestaurant@bigpond.com.au

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.

PIER RESTAURANT 594 New South Head Rd, Rose Bay NSW Australia 2029 phone: +61 2 9327-6561 | fax: +61 2 9363-0927 | email: pierrestaurant@bigpond.com.au

PIER RESTAURANT 594 New South Head Rd, Rose Bay NSW Australia 2029
phone: +61 2 9327-6561 | fax: +61 2 9363-0927 | email: pierrestaurant@bigpond.com.au