The latest offering from Melbourne restauranteur Roberto Scheriani opened on the Williamstown beachfront on Monday 27 November. The site previously occupied by Anchorage has been refreshed and refurbished, with new restaurant Pier Farm offering fresh Mediterranean-inspired cuisine.
Italian-born Matteo Bartaletti (ex-North Bondi Italian Food, Movida) is on-board as head chef, curating a menu that focuses fresh seafood, pasta and salads.
The raw bar will offer a selection including Sydney Rock Oysters; carpaccio of cured flounder; grapes and pumpkin seeds with a verjus dressing; and DeVodier Prosciutto di Culatello with fresh figs and gnocco fritto.
Mains include dishes such as the pan-fried fillet of John Dory with pippies, caper berries and cherry tomatoes sitting and the dry-aged, grass fed rib eye with pickled mushrooms and crispy shallots.
Accompaniments such as fennel and butter leaf salad with a fresh lemon dressing and sweet peas with fresh mint and pancetta will also make an appearance, while the pasta menu includes handmade black truffle ravioli in a veal ragout with parmiagiano reggiano and trofie pasta with potatoes, green beans and hand pounded pesto.
Sommelier George Haralambopoulous has created an extensive wine list with over 140 different drops available.
“While Robbie was busy winning hats and awards, I was sommelier at Werribee Mansion Hotel for 14 years being recognised for adventurous food and wine pairings for some 15 international chefs,” says Haralambopoulous. “Quite a few customers followed me across to Williamstown to continue to their wine journey.
“We will showcase classic Australian and iconic Europeans wines, breaking it up with new and upcoming winemakers both local and abroad.”
Pier Farm will be renovated in stages, with plans for further development throughout 2018.