I can count at least 15 years since my last visit to Pier. It was quite different place back then. I remember my then boyfriend ordered sushi rolls there and I was annoyed at him for doing that as it seemed like such a copout when there was all of this fantastic fish on offer (I’ve always been a bossy girlfriend). I remember the waiter was terribly rude and only spoke to him when communicating with us. I remembered how much I liked the view when it was bright and the sun was out and how it transformed from white diamonds sparkling on the water to black at night.
I was chuffed to be invited here to celebrate the launch of the Audi Noosa Food & Wine Festival. In the crowd were all sorts of grown up people there i.e. traditional or legacy media. Would they be friendly? Would they be hostile? Turns out they were the former thankfully and everyone was in a good mood perhaps due to the fact that we were about to embark in a 3 course lunch cooked by Greg Doyle and Grant King. Other diners include Justin North and Martin Boetz who along with the Pier chefs are jetting up to join the star studded chef lineup of 50 chefs who will desert Sydney for the 3 day event. What started off as 5 chefs many years ago has now evolved to 50 and is an event that MC Simon Marnie says that he looks forward to every year.
Roast Scallops
Sally asks me if I’d like to photograph her dish as hers gets set down first. Then mine is set down and we comment how exactly alike everyone’s dish looks like such is the precision in the kitchen. The roast scallops are juicy and well cooked and they are accompanied by a butternut puree, Jambugo ham (said to be one of the best in the world), two toasted hazelnut halves and a Pedro Ximinez reduction. It’s delicious although as there are two hazelnut halves, I don’t get hazelnut in every mouthful and I didn’t want to cut at them in case they went skidding across the pristine white tablecloth into the lap of a fellow diner.
Seared Kingfish
The seared Kingfish is served with different textures of seasonal mushrooms. I’m used to seeing Kingfish as a sashimi or sushi fish so it’s unusual to see so much of it here on a plate. The serve is generous and considering mains go upwards of $50 you can see that they ought to be. They advise us to start eating from the thinner end of the fillet as the fish cooks through while on the plate. The mushrooms are divine and disparate – on top I see some king mushrooms and a variety of other mushrooms dot the plate along with a semi circle of creamy cauliflower puree which I eagerly scooped up within the first two bites.
Raspberry Souffle $28
I don’t usually order souffles and I’m usually done after a few mouthfuls of air as a souffle is a bit of all the same and my tongue has a short attention span. This raspberry souffle is cut open at the top and a smooth, glossy raspberry coulis is poured inside. It is sweet enough around the edges but like all souffles it’s never quite sweet enough inside. It’s accompanied by an unsweetened vanilla cream. It’s perfectly risen and comes out in a copper pot (I wanted one of these until I priced one – ouch!) and whilst it’s one of the nicest souffles I’ve had I can’t go beyond a few mouthfuls again and I am also rather full as the previous course was deceptively filling.
Passionfruit macarons
Nothing ends a meal better than passionfruit macarons. These are filled with tangy passionfruit curd and one macaron is the perfect sweet ending to a fantastic meal.
So tell me Dear Reader, are you a bossy partner?
The Audi Noosa Food & Wine Festival runs from April 30-May 2nd, 2010.
Pier Restaurant
594 New South Head Rd, Rose Bay NSW
Tel: (02) 9327 6561
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49 Comments | Add your own
You know, reading your posts, I feel like I’m visiting Australia… they are so wonderful and evocative… and those blue glasses…ooh la la!!!
Oh yum! Shane and I were saying recently that we’d like to try it there, so I now hope we do!
Am I bossy? Not really. I do order for us though… which surprises the waitstaff. x
You get invited to the neatest places, Lorraine! And take the best photos!
I always save room for dessert…and that souffle looks divine to me. And the passion fruit (which I love) macarons are making my mouth water!
No, not usually. i’m still pretty crap at deciding what to eat
I’m control freak extraordinaire!
That raspberry souffle in the copper pot looks beautiful.
hahaha before you even asked the question at the end, I had to laugh when you mentioned getting annoyed at your bf’s restaurant order. I too am a very bossy girlfriend and used to get so annoyed when the boy would pick the first thing on the menu he saw. It was usually fish and chips or lasagne, or something else equally better cooked at home or in a different setting.
Alas, 4.5 years later I’ve trained him well
and while we don’t always totally agree on menu choices, he’s admitted that picking unusual or unique dishes is the way to go!
Yum – love the strawberry souffle and the scallops.
I must say that the souffle looks A-MAAAA-ZING!!!
I don’t think I am bossy – however I bet Mr BBB would disagree
We went to Pier last year in September on one of those perfect cool but sunny crisp spring days. We loved it, but I agree about soufflees lacking a bit of sweetness. Lovely flavours but I prefer a more pudding-y dessert!
What a lovely setting, right on the water. Everything looks scrumptious and is presented so beautifully. I’m dying for those scallops!
What an incredible experience. Those scallops look so good. And yes, I am a very bossy girlfriend, especially in the kitchen, but luckily for me my boyfriend really wants to learn how to cook so he tolerates it.
That souffle looks STU-NNING. Wow. And I want copper pans so much!!!
I want passionfruit macaroons!I am becoming obsessed with passionfruit…
What a beautiful day to be at Pier! Gorgeous!
fantastic! just down the road from me too
Indeed I am a bossy girlfriend – from what he eats to what he wears! oh dear
I couldn’t think of anything worse than someone else ordering for me or making a decision on what I should eat !!! How bad is that, as for control freaks, who do they think they are !!! that they should control. I know I have some friends like that.
that souffle looks beautiful i canjust imagine the strawberry coulis inside it yum
wow! the raspberry souffle and the passionfruit macarons! *slurps* i have such a sweet tooth these make me want to have something sweet now! Beautiful post Lorraine, as always!
am only bossy when it comes to cooking… i chase my wife out of the kitchen…..
I can be a bossy partner, yes, but only when I have to! It’s for the good of everyone I swear!
I can also be an embarrassingly eating partner. Not only would I have had that hazelnut skidding across the table, I would have somehow flicked the other one into someone’s water glass.
We both love our food so the biggest issue is making sure we can try enough between us! I did become quite bossy after 4 years in Beijing though – you get used to one person taking the menu and just ordering – so much quicker especially when guests were visiting. I usually did quite well – except for one incident early on – I had limited Chinese and every dish I ordered was loaded with chilli. Tasted great but confined my poor sister and her fiance to my apartment for a few days!
Lovely pictures, love the look of the souffle.
I can be bossy at times, esp with directions and what’s the quickest way from A to B when I’m not the driver lol
That seared kingfish is plated so beautifully, truly a work of art and you can eat it too! Gorgeous photos as usual!
I’m the opposite — I order souffles every time I see them on the menu. There’s just something so magnificent and majestic about them. The color of that raspberry one is beckoning to me. If only I were there, I’d definitely order one — or eat yours!
Hi
Have you done any reviews of restaurants in Noosa area and also Gold Coast?
I think souffle is the most over inflated, over hyped dessert ever! Yech
Um I’ll let Dave answer your question LOL.
xo
Mmmm the scallops look perfect! What a great experience!
http://www.brisbanebaker.blogspot.com
I’m so envyeous of your job! thanks again for making me wish I lived in NSW! you should trip over to WA some time soon
The chef looks like an artist to me; love the plating of these dishes and esp the passion fruit macs!
If you find me a partner, I’ll let you know
I usually choose kingfish sashimi when I see it offered but, like you say, I don’t think I’ve had it as a chunk of cooked fish before. Funny, though, when I first saw the photo of the main I thought it was dessert!
Glad that they have improved their service….such a lovely location and beautiful food, you have to have impeccable table service to match all that!
I wouldn’t mind having that raspberry souffle – especially if it comes in such a cunning little copper pot!
I used to be quite a bossy girlfriend. Alas, I haven’t had anyone to boss around of late!
I am reliably informed, by my children, that I am very bossy all the time!
Sushi rolls in a great seafood place? I would get annoyed too! I don’t have a partner so I can’t tell whether I’ll be bossy or not….
Hahahah! that’s funny. OF COURSE I’ll be bossy! HA! No wonder I still don’t have a boyfriend!
Looks terrific! I know how you feel about meeting grown-ups … now that I’m on the wrong side of 30 (or perhaps the right side, depending on one’s outlook) I am meeting all sorts of grown-ups, scary thing is, they are around my age …
What a dream! Its on my list next time I’m home.
warning: beware of flying hazelnut halves!
The most memorable meal I’ve had so far was at Pier, two years ago for my birthday. Myself, hubby and youngest daughter along with my brother-in-law who lives in the US and travels here each Christmas to spend quality time with family.It was a very classy meal, top service and a magestic view. It takes a lot to impress him as he travels widely and eats at the best restaurants in New York on a weekly basis but impressed he was.
I’m not bossy at all when at a restaurant as I feel everyone should feel free to order according to their taste but my husband usually turns to me to select his dish because he has made menu choices more times than not which he didn’t enjoy.
My wish is to one day travel up to Noosa to the Noose Food Fest
hi lorraine
it is always a delight to see how aussie chefs are dynamic and creative !! thanks for the sharing !! and all ustensiles in coppper are very expansive even here in France !! Pierre de Paris
Everything looks delectable, but the Raspberry Soufflé would have me doing cartwheels!
And no, I’m not at all bossy. And if my husband knows what’s good for him, he’ll say the same.
Sounds like a lovely restaurant and a great setting!
Am I a bossy partner? Hmm… you’d better ask my husband that but I have already instructed him to say NO! Lovely food at Pier Lorraine, I need to make a trip back one of these days!
Those scallops look delicious & love the look of the souffle & the macarons. Yum!
I am most definitely a bossy partner!
I had friends who lived near this restaurant and always wondered what it was like – looks amazing – and what a view
The lighting is just perfect! I want one of those copper pots too but doubt I’d actually have much use for it! hehe
Yumm those scallops definately look well cooked.
Awww how can you not love a souffle, but I suppose each to their own =p
Mmm those macarons look so soft and fluffy from where I’m sitting.
I’ve always wanted to dine here, but not sure if the bank balance can stretch that far
Bossy partner? I would say no, but hubby would probably say yes hee hee hee.
Hi deana-Hehe thankyou so much! That’s such a compliment!
Hi Chantelle-Oh fantastic, I think you’ll really like it!
Hehe I bet it does because I do it too 
x
Hi Barbara-Thankyou!
You are so sweet! They were fantastic 
Hi Fiona-hehe I’m the opposite :loL:
Hi Sarah-You and me both
Isn’t it pretty!
Hi Caz-haha that’s so funny!
Oh no, that’s like they’re not realising the potential of their meal! 
Aww cool! Good to know that it all paid off 
Hi Cakelaw-thankyou!
Hi Lisa-they always look so magical don’t they!
Haha! 
Hi Miss Emma Louise-yes something a bit more substantial and varied is nice isn’t it! Sounds like you had the perfect day for it!
Hi Faith-It certainly was!
They were SO good 
Hi Deanna-Thanks, it sure was!
Hehe aww you sound like a good pair! 
Hi Lucy-I know, how gorgeous are they?
Hi Josephine-OH they’re divine. I always think that tart flavours go so well with sweet macarons!
Hi joey-It was utterly perfect!
Hi sam-Ahh how fantastic!
Hehe some guys don’t mind the guidance! 
Hi Carol-hehe well some people don’t mind, especially as if their dining partner has done some research
Hi Betty-It was really nice and gave ita lovely sweetness
Hi Lianne-Aww you are so sweet! And no wonder you love sweet being so sweet
Hi kewpie-hehe that’s so funny!
Hi Conor-Of course I feel the same way! Just so that they can get a great dish
Hehe that is me so I was on my best behaviour 
Hi Ange-Ahh yes of course, it’s much easier if one person orders at a Chinese restaurant for a large group. Aww no!
Hi mashi-thankyou so much! Hehe I’m a backseat driver too
Hi Moya-thankyou!
Yes the plating was so gorgeous 
Hi Carolyn-I bet you would really like this one, it was very good!
And of course I’d give you mine 
Hi Cristina-Sorry not yet but hopefully one day I will
Hi Belinda-hehe yes! I always hope that it will be do something different or that I just haven’t come across the right one
haha! I’m sure he’d say no 
xxx
Hi http://www.brisbanebaker.bl-Thanks, it was lovely!
Hi Vanessa-I should I should! I’ve never been to WA!
Hi tasteofbeirut-Yes they’re beautiful aren’t they!
Hi Hannah-Hehe I’m sure there are plenty of them lining up!
Yes it definitely has a dessert look to it doesn’t it!
Hi Brenda-I know, it was the only thing that wasn’t quite working!
HI Midge-hehe I just want the copper pot!
Ahhh what a shame!
Hi Amanda-Hehe mums need to be I think!
Hi sophia-I know, crazy huh? Hehe that’s why we love you! Cos you CARE!
We boss because we care 
Hi Lori-hehe me too! Yes I feel so not grown up!
Hi Vintage Macaroon-fantastic idea!
Hi grace-I should have yelled that right?
Hi Matilda-Ahh yes it’s always good when a restaurant can impress the hard to impress! Hubby asks me what to order as I think he realises that I’ve researched the place and know what he likes
Yes it sounds like a lot of fun!
Hi angie-I just don’t!
although I’m sure plenty do. They’re were very good!
Hi Toni-Ahh yes that was my dilemma previously! Hehe one of those questions that will always be hotly debated amongst couples!
Last night 26/6/10 I visited your restaurant anticipating a fabulous night at a very elegant restaurant, well, what a shock we got. After our order was placed we waited for almost 2 hours for our meal and when we asked what the hold up was we were informed that there were a couple of large parties there, so what! We were at our table long before two other tables of 2 and 5 were seated and yet they were served well before us. The entree that was ordered was very ordinary but given a big wrap by the waiter. The small portions of fish served with two pieces of carrot and sweet potato – not real appealing – and beans and aplate of chips was $10 per dish. I would not recommend this place to anyone and even when the supervisor came and tried to apologise and then offer sweets to us to make up for the lack of service it still did not make us feel any differently. A night that we had looked forward to for so long was a huge disappointment and we shall never return.
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