So every time we go to Sydney we always stay in the same hotel called Pier One. It is not a big hotel but it’s part of the Autograph Collection. Rather cool and super conveniently located on the Pier with nice views of the harbour and the marvel that is Sydney Harbour Bridge. It is also close to Circular Quay and Sydney Opera House.They serve a great breakfast on the ground floor with tables waterside. For dinner however the team of The Gantry take over and the breakfast area transforms in to a cosy restaurant. When you are a hotel guest you kinda skip the idea of having dinner here also after having breakfast, but that’s a shame as the restaurant really delivers! I had the best veal tongue ever, highly recommend this dish!
The Somelier / Maitre has an amazing selection of imported and local wines, some of the local wines that are just a eyeopeners. I had a superb Viognier “By Farr” from By Farr Winery and also their Pinot Noir which was just on point to drink after 10 years. Superwines form the Victoria Area.
For starters Alan had the Thirlmere duck liver parfait with pickled almonds, served with brioche toast, not bad. I had the Black Marron with sweet corn and kipfler potato. Black Marron is a crustacian comparable with a crayfish. The dish was composed and balanced but was lacking seasoning after adding some salt it was a good dish.
The mains are really the star of the evening. We ordered the Pan roast Blue Eye cod with saffron, diamond clams and zucchini. A beautiful dish, the cod with crispy skin was flaky and moist as it should be with a great saffron rice as a base and deep fried zucchini flower as garnish. Delicious. We ordered this dish as an intermediate course as we did not have had time for lunch and where quite hungry. The I ordered the Torello Rosé veal tongue & sweetbreads with butternut pumpkin, treviso and capers. Wauw, the tongue was just cooked to perfection, melting in your mouth super juicy morsels of meat, almost like pulled meat. I ordered the dish for the sweetbreads, but it was the Tongue really that stood out! The garnish was also very well executed and the crispy baked capers topped the dish of. Alan had the special, the crispy panfried duckbreast. Also excellent!
As for the dessert Alan had the Chocolate …… which was just divine. I ordered the pear cake with quince and…. The cake was super fluffy and still warm and paired nicely with the quince and…
An excellent last evening in Sydney.
Ambience: 6/7
Service: 6/7
Food: 6/7
The restaurant has a one hat rating, hats are the Australian equivalent to michelin stars.
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