It's been too long.. If i so much as to look you straight into the eyes and deny my negligence towards my all time favo 'the stiletto, the platter, the girl' selection, you can punch me straight into the eyes and let me live the rest of my life as a big fat liar. As in me being big, fat, and a damn liar, not metaphorically. THAT would really scare me. I blame it on myself for indulging too much on an eating frenzy its becoming a task to close an eye and to merely pick one out of the lot and do my blah blah yurgh yum ritual. and now that my past restaurant visits have become more of a collective issue than a current issue, trying to dig through my brain cells for a recollection of how my chocolate parfait with rhubarb ice cream at Vulcans tasted like for example, doesnt seem like a piece of cake anymore. jyer. 
If you think about how this was made, u'd be amazed at how much art and patience was sacrifieced in the making. The whole piece had to be evenly distributed in order to get identical pieces everytime it was cut out and served. the idea of a desert land with twigs of a wilted maroon plant and of course the taste and texture of the parfait and rhubarb together, beautiful. But enough about yummy chocolate parfait, the establishment that i 'DIE DIE' have to write about is PIER. Because i MUST DO PIER. I MUST DO PIER. I MUST DO PIER. Some might kill me for favouring Pier over Tetsuyas but hell they didnt win the Australian Traveller Guide 2008 Restaurant of the Year Award for nothing ya know. Pier totally rocked my socks...and knickers. For this review, ill only be picking my favourite dishes to speak about. 
Its hard not to gasp over the view that Pier so handsomely boasts, one cant deny that it's nothing less than breathtaking. The restaurant itself sits on a pier, like you're dining above the waters. and the glass panels that envelopes the whole restaurant pretty much gives u a 360 degrees view of the bay. one word- stunning. 
Birthday boy and the mrs. We did a la carte that night. the tasting room required bookings ahead but thats not gonna stop me from going there for tasting sessions the next time around. Because i swear ill be there again. 
Restaurants love using the words 'open up ur palates' when they serve u your first palate cleansers, this one played its role like a perfect suitor. Cant exactly recall everything in this cold carrot soup but the hint of coriander and that italian ham stick(i think it was pancetta, but i cant quite recollect) was amazing together. Being a fan of nothing carrot, this palate cleanser made carrot king of the farm. i do not kid. . 
This was my entree: Roasted Scallops with Cauliflower, Kipfler potato, and morel vinaigrette Im a huge slut for scallops, u rob me from my scallops, u'll be blind the next minute. I was THIS close to not offering the rest a test portion of my entree because i wanted it all for myself. but of cos im nicer than that. Having seen all heads on the table go nod nod nod when they tried the scallops made it all worthwhile. I would forego cauliflower anytime, but because this dish was sooo damn blardy amazing, u just had to eat it all. and yes, i did the scrape-lick action, couldnt help it ok. let me tell u how the scallops felt like in my toungue--> it felt better than sex. haha, really meh!..really 
This was the King Prawn Tartare served with sterling caviar and soy mirin dressing. CucumberBoy was very smart (for once) for picking this for his entree. My formal declaration for loving anything raw starts here . This dish was alllllll about the freshness of the prawns. Try dishing out the exact dish with prawns of a 2nd grade, you'll start seeing me throw raw eggs around. and that's what Pier is best known for, their fresh seasonal seafood. Imagine catching a prawn fresh from the sea, peeling its shell while it still wiggles, deepin it in soy mirin and straight into your mouth. I guess thats the best way to describe this dish, but imagine it colder. OH Ma ggawwddd. 
Confit of Murray Cod with radishes, baby beets and smoke prawn butter. Let's just say i've never tasted fish so light yet so powerful at the same time. The lightness came from the method of cooking itself, oven baking it in oil and keeping a lot of the moisture inside; while the oomph of this dish was definitely the texture. You know how the best part of the fish is always its cheeks, lets just say this whole dish was a big piece of fish cheek. 
Blanquette of John Dory and Ginger with Crab Ravioli 
Tiffany queen, Yasuho 
CucumberBoy and his very expensive bday cake 
TetsuyaTim caught doing his usual visual checks. He's precision and detailed observations in most of our restaurant visits scares me a lil. He picks up the slightest details. Our French wait staff recognised TetsuyaTim from his previous visit, which explains his extra attention towards our table. Guess its just something ppl do for ppl in the same industry. But nonetheless, service was excellent and unpretentious. Definitely worth the hefty tip we left them. 
The girl and the bday boy. If you havnt already realise, once again,I LOVE PIER, I AM IN LOVE WITH PIER, I WANNA MARRY PIER!!!!! Especially if you love your seafood, you HAVE to HAVE to HAVE to HAVE to HAVE to HAVE to (c'mon, say it with me) HAVE TO HAVE TO HAVE TO HAVE TO HAVE TO DINE AT PIER. ok i hope ive hypnotized u enough. Now tumble over and get urself Pier-ed! Stiletto's thumbs up: My Scallop dish woot! Stiletto's thumbs down: nil Stiletto's restaurant rating: Im giving it a 10 inches baby!!! 
Do you see God? Im praying i can work wonders in the kitchen with this bible. AUD$85 worth of amazing recipes. Go get yourself one. | 
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