 |
 |
 |
 |
 |
 |
|
 |
 |
entrée | main | dessert
The following is a selection from our current menu.
For information on our complete menu or special
menu requirements please feel free to contact
us.
entrée
Oysters freshly shucked from Pier’s temperature controlled
oyster fridge with eschallot and cabernet vinegar
Carpaccio of Kingfish
diced spanish onion, cucumber and baby cress
lemon chive dressing
Lasagne of Crab Meat, Zucchini and Soft Herbs
cream sauce - chive oil
Scallops with Crispy Pork belly
citrus sauce
above - carpaccio
of tuna
photography by Mark Roper for Delicious magazine
left -
pot-roasted marron
main
Crispy Skin Snapper
braised corn, caramelised garlic, pearl onions and lettuce
Blue Eye Roasted on Potato Scales
tomato, papaya, Spanish onion, capers - bacon fat vinaigrette
Ocean Trout wrapped in Leeks and Filo Pastry
mushroom duxelle - sorrel sauce
Blue Swimmer Crab Meat Omelette
Asian Greens - oyster sauce
above - steamed whole snapper
with shallots in soy and mirin broth
photography by Mark Roper for Delicious magazine
left -
seared tuna with cucumber and anchovy salsa
dessert
Valrhona Chocolate Tart
chocolate ice cream - nougatine
Apple Plate
crumble - jelly - wafers - sorbet - calvados ice cream
Rhubarb Compote with Strawberry Sorbet
sablé - vanilla jus
Cheese
selection served at room temperature
above - vanilla ice cream with organic strawberries
photography by Mark Roper for Delicious magazine
left
- pear souffle
Menu last updated September 2003
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.
Restaurant | Functions | Menu | Location | Fish & Tips | Chef | restaurant menu | function menu | winePIER 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