A Melbourne based writer who is a travel junkie, dedicated foodie and emerging photographer.
Published February 22nd 2018
Pier-ing into the future
Pier Farm Restaurant opened in Williamstown in late 2017. It offers a menu crafted from local ingredients, with a focus on Mediterranean inspired seafood.
Many readers would remember the former occupant on this site - The Anchorage - which had become something of an institution. Its nautical decor, right down to the portholes, were renowned. With new owner Roberto Scheriani (previously of The Italian) at the 'helm', the premises have undergone a refresh, and are now looking more contemporary and appropriate to the Mediterranean theme (although the portholes remain!). And Roberto promises a more extensive makeover in the future.
Roberto Sheriani has taken the helm and promises a bright future for Pier Farm
What hasn't altered with the change of ownership is the lovely outlook over the water, and the views back towards the city. There is a sizeable deck, which is great for a casual meal or a drink. Visiting on a warm evening, it was hard to imagine a more pleasant place to be in Melbourne.
Sit on the deck and enjoy the passing parade of ships
Not surprisingly, the menu is heavily weighted towards seafood dishes. There is a raw bar, offering such dishes as carpaccio of cured flounder, grapes and pumpkin seeds with a verjus dressing ($24.50). The pasta dishes on offer sound similarly interesting, such as the handmade black truffle ravioli in a butter and sage sauce ($32).
If seafood is not your thing, there is also a 'from the paddock' section, including rib eye ($49), spatchcock ($39) and veal cotoletta ($38).
There's also a list of delicious sounding dessert options including vanilla panna cotta with strawberries & black pepper meringue ($17).
On a recent visit, I tried some dishes planned to be included in a new menu which will be released soon. These included tuna carpaccio, stuffed zucchini flower and Paccheri (tube pasta) parmigiana. But the pick of the dishes for me was the tiger prawn - grilled wild tiger prawn with herbed butter. Not only was it possibly the biggest prawn I've ever seen, I felt the simplicity and flavours of the dish best captured the concept of Mediterranean cuisine.
The photo doesn't do the prawn justice - it was ENORMOUS!
Each course was matched with a wine, and there were some inspired choices here. The lively, fruity style of the Pieropan Soave Classico (Italy) made it a perfect accompaniment with the prawns, while the aromatic Fiorini Chianti (Italy) worked well with the Paccheri parmigiana.
Inside Pier Farm
The restaurant boasts an impressive drinks list of more than 140 beverages.
Pier Farm shows promise and it will be interesting to see where Roberto Scheriani takes it.
Pier Farm is located at 34 The Strand, Williamstown, and is open Tuesday to Sunday, 12 noon til late.
To make a reservation, call (03) 9397 7799, or click here.
The images in this article were taken by the writer and are subject to copyright.