Pier Farm | Williamstown | A Chronicle of Gastronomy

Pier Farm - Stuffed zucchini flower w spanner crab, light saffron mayonnaise

20 Feb Pier Farm, Williamstown

Posted at 20:51h in Food, Modern Australian, Pier Farm, Restaurants, Seafood, Williamstown by A Chronicle of Gastronomy 0 Comments

Long-standing restaurant the Anchorage has given way to Pier Farm after more than 40 years of service. Owner Roberto Scheriani has largely kept The Anchorage’s maritime-themed decor, whilst Matteo Bartaletti (ex-Movida) has created a Mediterranean-influenced menu that showcases seafood, such as the Tuna Carpaccio with Yellow Fin, tomato confit, Melba toast and a salty olive tapenade layered underneath.

Pier Farm - Tuna Carpaccio - Yellow fin tuna, olive tapenade, tomato confit, Melba toast — Tuna Carpaccio - Yellow fin tuna, olive tapenade, tomato confit, Melba toast

Pier Farm - Grilled wild caught Tiger prawns, herbed butter — Grilled wild caught Tiger prawns, herbed butter

Pier Farm - Paccheri parmigiana - Eggplant, cherry tomato Piennolo of Vesuvius DOP, stracciatella cheese — Paccheri parmigiana - Eggplant, cherry tomato Piennolo of Vesuvius DOP, stracciatella cheese

Zucchini Flowers are stuffed with spanner crab and teamed up with an acidic, light saffron mayonnaise, and the buttery Grilled Wild Caught Tiger Prawns taste fresh. Paccheri Parmigiana sees the giant tubes of pasta filled with eggplant, cherry tomatoes and stracciatella cheese.

Pier Farm - Vanilla panna cotta w salted orange caramel and almond streusel — Vanilla panna cotta w salted orange caramel and almond streusel

The Vanilla Panna Cotta with Salted Orange Caramel and Almond Streusel is suitably smooth, with an alcohol-like flavour running through the sauce, though the panna cotta itself is perhaps not as firm as it could be.