Cirrus | Pier at Cirrus
Pier at Cirrus
On Tuesday 29 October, Cirrus will play host to industry legends Greg Doyle and Grant King for a one-night-only kitchen takeover featuring a specially curated six-course menu starring some of Pier’s most iconic dishes.
Greg Doyle’s Pier was a Sydney institution. It was internationally renowned, and awarded as one of Australia’s finest seafood restaurants, famed for its delicately constructed dishes. Awarded three Chefs Hats in 2007 in the Sydney Morning Herald Good Food Guide, Pier also won a position in the prestigious San Pellegrino Best 100 Restaurants in the World in 2009. Doyle is recognised as one of Australia’s most talented chefs, he has carved out a reputation for sourcing only the finest produce available, while preparing innovative and inventive cuisine.
Passionate about memorable dining experiences with impeccable execution, kitchen alchemist Grant King has worked for Adam Robinson, Gary Rhodes, Bruno Loubet, Gordon Ramsay and Rowley Leigh in the UK. In 2003 he joined Pier, where he was executive chef for seven years and has since been owner & chef at Gastro Park, The Antipodean Restaurant and more recently at the helm of his new platform, Smile Catering.
The duo’s pioneering approach to procuring, handling and cooking seafood will be on display for this special one-off dinner at Cirrus with a menu that features some of Pier’s most iconic dishes, using only the very best of seasonal produce in innovative ways. Guests will experience the freshness, delicacy and restraint that are the hallmarks of the Pier style.
Tuesday 29 October, from 6pm at Cirrus
$180 per person for six courses
Menu to be announced soon