If you’re gonna open a classy bistro on the Williamstown foreshore, it makes sense to think seafood. Give the people what they want—especially if what they want swims, crawls or bobs in the ocean and tastes great with a squeeze of lemon.
That’s the thinking behind Pier Farm, Williamstown’s new fine dining destination. It’s the project of Roberto Scheriani (ex The Italian), who felt like a sea change after years of pumping out pasta in the CBD. Matteo Bartaletti (a former Movida protégé) has come on board as head chef, and together the duo has built a modern seafood menu that’ll have pescatarians flocking over the West Gate Bridge.
When the waiter sidles over, here’s what you say. I’ll have a half-dozen Sydney rock oysters, and a serve of the Raw Bar’s Cantabrico anchovies with whipped butter and parsley. Then we’ll move on to the grilled Harvey Bay scallops (with a wicked parmesan-herb crust) and a refreshing pan-seared Blue Tuna Nicoise.
For the main course? It’s gotta be the fried John Dory, still tender and juicy in the middle, served alongside pipes, caper berries and cherry tomatoes. This thing is Williamstown on a plate. You could try some surf and turf with the grass-fed ribeye (topped with pickled mushrooms and crispy shallots), but we recommend sticking to seafood. Go the fresh-made tagliolini instead, topped with garfish and heavily spiked with garlic and white wine.
Sommelier George Haralambopoulous is running the wine cellar, curating a list of over 140 different drops. There’s a Mediterranean skew to the vino, but you’ll find a few good local bottles if your taste runs more parochial.
Pier Farm should be a hit with hip Williamstown locals, but it’ll work a treat with day-trippers, too. A classy seafood eatery and cocktail bar? Right on the water? No brainer.
Image credit: Pier Farm