Chef of the Month
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Pier Restaurant |
Greg Doyle of Pier Restaurant, Rose Bay
Pier is Sydney’s finest seafood restaurant and Greg Doyle is its founder head chef. Awarded and rewarded since opening in 1991, Pier was named National Restaurant of the Year in 2008 by Australian Gourmet Traveller, and awarded three hats in the Sydney Morning Herald 2008 Good Food Guide. Here, Greg gives American Express some of the ways he has achieved that success.
Five Courses with Greg Doyle
- Fresh: “Our tuna arrives whole and straight from the boat. We break it down in the kitchen – if you buy cuts, the
quality’s not the same. The same goes for all our fish – we buy them whole.” - Sustainable: “We don’t go near net-caught fish – most of the stuff we buy is line caught and nearly all ike-jime
spiked (a way of killing fish that is instant and humane). And there are some good fish farmers around like Bruce
‘Codfather’ Malcolm who supplies us with Murray cod from his farm at Grong Grong. - Selected: “We’ve been here 18 years and over that time we’ve developed Australia-wide contact with suppliers
who, like us, are quality-driven and they know what we want. Mark Eather in Tasmania for instance is always
coming up with interesting produce: squid, mussels and the hard-to-get trumpeter.” - Seasonal: “We print the Market Menu daily – if we can’t find a product, we don’t have to substitute it. It’s about
seasonality and versatility. It’s a bit harder, but it inspires the kitchen.” - Evolution: Over the last three to five years, we’ve evolved dramatically. We’ve taken off staples like the crab
omelette and the Thai fish curry. We have to explain to customers that we’ve moved on.”
