Sitting on a jetty on Sydney Harbour in Rose Bay, Pier is a known as a premium seafood restaurant. Since June they have performed an act of gastronomical martyrdom and given up their three hat award for just a two. Since my visit in May, they've made adjustments to their menu to become more community-friendly. In other words, a little bit more casual on the atmosphere and a little less pressure on the wallet.
On the night of my visit, I was very much looking forward to the experience
showcased in their cookbook of the same name. A combination of the ocean's finest, paired with the science of molecular gastronomy.
My order included: Cones of Tartare, Vegetarian Consomme, Risotto of Cultivated Mushrooms, Bass Groper, Potato Puree, and an ongoing bread service.
Overall, the food was creatively served and the entrees came in surprisingly generous servings. Service staff however was not equally matched in terms of friendliness or helpfulness. A little bit on the pretentious side. Hopefully their attitudes have changed since the downgrading.
Our dinner was cut short and dessert was skipped due a certain member of staff.
Greg Doyle, (owner of Pier) is known to be extremely meticulous, especially towards the setting of the restaurant. How this slipped under the radar is beyond me.
Basically, there's a waiter waffling around with a major body odour issue. His timing was impeccable. As soon as the odour diluted to a somewhat bearable level, he would unforgivingly make his return to singe my experience further.
Food captures your senses in order of eyes, nose and finally tastebuds.
This was dining suicide.
Unfortunately, I won't be making a return visit.
Moving on.
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