Pier Rose Bay
Since Pier's opening in 1991 it has been one of Australia's most highly and consistently awarded restaurants, and is widely recognised as the best seafood restaurant in the country. But after receiving the highest rank of three hats for the fourth consecutive year by the
Sydney Morning Herald Good Food Guide in 2010, owner and chef Greg Doyle renounced the honour, declaring instead an intention to return to the simpler, less pressurised environment of an un-hatted restaurant. The stress of maintaining a three-hatted restaurant had become too much, Doyle claims, and had fostered a yearning for the fuss-free eatery Pier was before the accolades. So in 2010, expect a more relaxed, cheaper (prices are tipped to drop by an average of $10), and more accessible Pier: a perfect opportunity to experience a still amazing restaurant without the fanfare - or the price.
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