Hailing from the Southern Highlands, Head Chef Thomas Gorringe promotes a sustainable menu through specially sourced ingredients.
Wonderfully welcomed and whisked to your table, the wait staff attend to your every whim with enthusiasm and knowledge. Water slaps against the pier while the seagulls sing at this harbourside establishment.
Chef Gorringe has successfully crafted menu items that use a variety of cooking methods to bring out the best from ingredients in terms of flavour and appearance, while pairing and contrasting them to make astoundingly clever dishes. The West Australian honey bugs present meat that is much sweeter and tenderer than its Moreton Bay cousin. It is treated to a good old-fashioned charring and served paired with macadamia nuts, cucamelons and avocado cream. Juicy, tender veal may be the headline act in the torello rose veal tongue dish, but it is supported by an equally impressive cast of roast sweetbreads, Beluga lentils and salsify to produce a dish that shines.
PSST! Instead of driving home, why not stay at the Pier One hotel and let the personable head concierge take care of your requirements.