Pier at Cirrus – Tuesday October 29
The 2019 Friends of Good Food Month event series sees leading restaurants curate and host unique experiences to best showcase their culinary excellence.
To help celebrate Good Food Month, on Tuesday 29 October Cirrus will play host to industry legends Greg Doyle, Grant King and Katrina Kanetani 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. Greg attributes much of Pier’s success to the talented and driven team in the kitchen, led by Head Chef Grant King and Pastry Chef Katrina Kanetani, who Greg believes are two of the most gifted chefs in Australia.
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.
Katrina Kanetani has worked in establishments run by luminaries such as Marco Pierre White, Gordon Ramsay and Marcus Wareing. In 2004 Katrina began working with Greg and Grant as Head Pastry Chef at Pier, which she regards as the pinnacle of her career. Creating a style that had taken desserts to centre stage, Katrina was awarded ‘Australian Chef of the Year’ by the 2007 Sydney Morning Herald Good Food Guide, the first time the title had been given to a pastry chef.
The trio’s pioneering approach to fine dining will be on display for this special one-off dinner at Cirrus. The menu will feature 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
Lobster Blini + Siberian Black Pearl Caviar + Smoked Potato + Sorrel
Spring Gazpacho of Western Australian Marron + Nectarine
Western Australian Marron Roll
Barbequed Freemantle Octopus + Eggplant Gnocchi + Romesco + Green Almond + Ink
Steamed Striped New Zealand Trumpeter + Silken Cauliflower Tofu + Shiitake + Spanner Crab Sauce
Pear Sorbet + Parmesan + Rye + Carraway
Cream Cheese Ice Cream + Blueberry Whip + Polveron + Goats Curd Snow + Blueberry Powder + Goats Ash
*Menu is subject to change