Reintroducing Pier Farm…

Williamstown has always had a reputation as a hot spot for great food and spectacular views. Pier Farm (formerly The Anchorage) enjoys prime position for both. Port Phillip Bay acts as a spectacular backdrop for this Mediterranean-inspired restaurant.

Renowned Melbourne restaurateur Roberto Scheriani, (previously of The Italian, R Bar & Roberto’s Ristorante) took over this iconic Williamstown space in 2017, and after 2 years of hard work, renovations and refurbishments, has finally realised his vision for a modern and vibrant venue.

Known for its fine dining, Pier Farm boasts a seasonal menu that plays to its bay side location, with a clear focus on seafood. Add to that, an incredible wine list, that caters to those looking for a quick tipple, through to those seeking to enjoy the finer things in life.
New to the mix is an open kitchen, which includes an Italian wood-fired pizza oven, built by hand in the Veneto region of Italy. The team brought in the oven to offer a broader range of dishes to the menu, meaning that if fine dining is not for you, wood-fired pizzas and other bar food is now available for a more relaxed experience.

A 7-metre-long bar has been installed, offering an opportunity to relax and enjoy the views through newly installed floor to ceiling bi-fold glass doors. With marble bench tops sourced from Carrara, Italy, timber furniture and blue accent details, the new bar has a modern feel whilst complementing the rest of the venue and keeping in line with the ocean theme – it really sets the tone.

In short, the space is undeniably stunning. Light fills every corner of the restaurant, making it the perfect place for some indoor plants – or 50! The overhead hanging garden brings an organic element, creating a living, breathing design feature – greenery inside, the ocean outside.

As Instagram-worthy as this place is, the only thing that really matters, is the food…

It certainly measures up to its surrounds.

It doesn’t take much to make me happy – if you bring me complimentary bread, I am immediately won over. If you bring me complimentary bread made in house, that is so crunchy, it crackles to the touch, I’m in heaven!

John Dory fillet cooked to perfection, served on a bed of cannellini beans just smashing flavour. A rucola salad to perfectly compliment. My lunch date ordered a squid ink tortellini that gave me a serious case of food envy.

We were pre-warned to save room for dessert, and it’s a good thing we did! The apple tarte tan was glorious! The caramel was taken right to the edge, with a slight bitterness to counterbalance the sweetness of the apple – it tasted like Christmas, as all brilliant desserts should! The caramel net that encased the ice cream was truly a work of art.

For those looking to make a visit to Pier Farm part of a wonderful day on the water, the venue boasts public mooring, with 20 dedicated visitor berths located in front of The Anchorage Marina, which has direct access to the restaurant through the recently refurbished deck.
Regardless of how you get to the restaurant, the deck will be waiting for you. Order yourself a spritz and marvel at how lucky we are to have such amazing views on our doorstep.
Well done to Scheriani and his team – the service was excellent.
I know where I will be this summer…      

*Thanks to Love the West’s Amy Gardner for making me her plus one x

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