20 Feb Pier Farm, Williamstown
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.
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.
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.
A great addition to Williamstown, Pier Farm is great place to enjoy a delicious menu with views of the water.
Disclaimer: I was invited to Pier Farm as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time
34 The Strand
Williamstown, VIC, 3016
(03) 9397 7799