Pier 11

That's all from Pier restaurant at Rose Bay. 3 Hats and number 94 in the top 100 restaurants in the world. Back home now for some soup and caramelized cumquat tart Michelle made last night and a night of TV, True Blood and Warehouse 13.

Pier 10

Pier 9

Strawberry souffle.
Chocolate mousse with almond brittle, peanut butter powder and vanilla ice cream. I've said it before but I'll say it again, OMFG.
That's it. All 7 Sydney 3 Hat awarded restaurants done within 12 months. Melbourne next eh.

Pier 8

1996 Koonawarra.

Pier 6

So far so OMFG!

Pier 7

Textures of Lobster. Lobster custard, lobster, baby turnips and flower petals.
Wagyu done two ways, marrow, pearl barley risotto and sherry Consomme.

Pier 5

Marron salad, fois gras mousse, blueberry, cherry carpaccio & Banyuls reduction.
Cauliflower tofu agadashi, lobster Consomme, seared scallops, enoki mushrooms and poached fois gras.

Pier 4

Hints of tobacco.

Pier 3

Sydney rock oysters from Pambula and Coffin Bay oysters from South Australia. Oysters freshly shucked from Pier’s temperature controlled oyster fridge natural or mignonette sauce.

Pier 2

Cone of King Salmon cerviche.

Pier

Pier restaurant at Rose Bay for lunch. The only 3 hat in Sydney we've haven't been yet. It is also the latest entry into the list of the top 100 restaurants in the world at number 94.