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594 New South Head Rd., Sydney, New South Wales 2029, Australia

Chef Greg Doyle is single-minded when it comes to cooking top-notch Australian seafood (carnivores should consider themselves warned). The minimalist glass wharf-side dining room fronts Rose Bay, at the eastern edge of Sydney Harbour—an appropriate spot for sampling fare of the finned and shelled variety. Great care is taken here with the preparation of whole fish—whether it’s pan-roasted barramundi with Serrano ham and baby carrots, or bass grouper cooked sous vide with golden beets and ginger foam. Tart, fruit-based desserts like green mango salad with lychee sorbet make a fine follow-up.

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Chef Greg Doyle is single-minded when it comes to cooking top-notch Australian seafood (carnivores should consider themselves warned). The minimalist glass wharf-side dining room fronts Rose Bay, at the eastern edge of Sydney Harbour—an appropriate spot for sampling fare of the finned and shelled variety. Great care is taken here with the preparation of whole fish—whether it’s pan-roasted barramundi with Serrano ham and baby carrots, or bass grouper cooked sous vide with golden beets and ginger foam. Tart, fruit-based desserts like green mango salad with lychee sorbet make a fine follow-up.