October 2024

Nestled within the V&A Waterfront, Pier Restaurant offers a refined and intimate dining experience focused on seasonality and sustainability. With a small number of guests per seating, this exclusive restaurant provides personal service and meticulous attention to detail. Led byChef John Norris-Rogers, Pier takes guests on a culinary journey with each course meticulously crafted to reflect the surrounding ocean and local produce.

Start your evening with a welcome glass of bubbly, enjoyed while overlooking the tranquil harbour. Transition into the sophisticated dining room, where the ever-evolving tasting menu is presented as a series of artistic plates that balance bold flavours, delicate textures, and visual elegance.

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The Menu:

Amuse-Bouche:

• Oyster with Green Apple Granita and Champagne Foam
A fresh oyster paired with crisp green apple and a delicateChampagne-infused foam.
• Vegetarian Option: Compressed Cucumber with Dill Oil and Lemon Espuma
A refreshing bite showcasing local herbs and citrus.

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Starter:

• Seared Tuna with Avocado and Pickled Radish
Lightly seared tuna served with creamy avocado and tangy radish.
• Vegetarian Option: Grilled Baby Gem Lettuce with Almond Cream andSmoked Paprika
A smoky, charred salad paired with a rich almond dressing.

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First Course:

• Seared Tuna with Avocado and Pickled Radish
Lightly seared tuna served with creamy avocado and tangy radish.
• Vegetarian Option: Grilled Baby Gem Lettuce with Almond Cream andSmoked Paprika
A smoky, charred salad paired with a rich almond dressing.

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Second Course:

• Sustainable Cape Rock Lobster with Saffron Velouté
Tender lobster tail served in a velvety saffron sauce, complemented by seasonal vegetables.
• Vegetarian Option: Braised Fennel with Citrus Reduction and HerbCrumble
Sweet fennel paired with a tangy reduction and a savoury crunch.

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Main Course:

• Pan-Roasted Duck Breast with Orange and StarAnise Glaze
Succulent duck breast glazed with aromatic orange and star anise, served with parsnip purée and sautéed greens
• Vegetarian Option: Wild Mushroom and Truffle Risotto
Creamy Arborio rice infused with truffle oil and topped with shavedParmesan.

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Dessert:

• Vanilla Panna Cotta with Rooibos Gel and Cape Gooseberries
A silky panna cotta infused with local rooibos tea, accented by tart gooseberries.
• Vegetarian Option: Dark Chocolate Mille-Feuille with Amarula Cream
Layers of crisp pastry and rich chocolate mousse finished with Amarula liqueur.

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Wine Pairings

• Pier’s wine programme highlights boutique Cape Winelands estates, offering a perfect pairing for each course, from crisp whites to bold reds.

The Venue:
Pier’s intimate setting, featuring modern, minimalist décor and breathtaking views of the V&A Waterfront, enhances its exclusive fine-dining experience.With a focus on storytelling through food and seamless service, Pier Restaurant delivers an exceptional culinary adventure.

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