Island Chef At The Pier — Restaurant in Stanley Bridge

Summer 2024. Getting my review posts caught up. My son and I decided that dinner was going to be in Cavendish at the Island Chef at the Pier. I have been looking forward to this place, but I have also had previous bad experiences at this location with other owners. Once, we were served "homemade seafood chowder" out of a can. An ideal location, but never an ideal meal. Each visit held promise, only to be dashed away. This time, I really really really (three reallys, so you know I was hoping for a magical experience) believed it was going to be different. The first thing I noticed was the new entrance to the restaurant. You enter what I would call, a boat house, to the deck. The washrooms are located here. Cute, attractive and you feel like you are about to walk into something special. There is a lower and upper deck, not a lot of stairs so easy to navigate. Comfortable chairs and tables. That view. What a view. Hard to compete with the sun, water, boats and calm feelings. We were met at the entrance by Nish, the owner. He took us into the deck area and showed us to our table. We were introduced to the staff. Lovely people. Everyone stayed busy. Nish asked if I would like a drink. So, in my typical fashion, I requested a blue drink. Barely a pause and he asked, "May I make you our famous old fashioned? It has maple and is very popular." My son requested, "Anything you want to make." Nish did not disappoint, the beverages were exceptional. I will post more about the beverages on their pictures. Nish must have known I was up for anything because he asked, "Can I serve you what I would like you to have?" He asked if I had any allergies, I told him only to my ex and he assured me, he was NOT my ex. lol We started with the lobster spring rolls. Three good sized spring rolls, perfectly done, filled with lots of veggies and many pieces of lobster. There was not a heavy lobster taste, these were spring rolls with a hint of lobster and it was perfect. Too much lobster it would not have been a spring roll or an app. This would 100% get reordered. Second app were the thai mussels. The broth was almost sticky, like a hint of honey sticky, but that butter flavour. This was a creation all on it's own. Not the best mussels in a flavourful broth I have had, certainly in my top two!! I still cannot forget the mussels in a lobster sauce from Pier 15. That being said, these were polished off and I was quite taken up with the flavours of the broth. Also, I would get again item. The mains were a Lamb Korma and Lobster meat and shrimp linguini. There are no words. I will try and find them .... If you need a birthday dinner location, this is it. If you need a girls dinner date, this location is it. If you have family coming, this is it. Getting married, can I be someone's plus one and come? because this place is it. Then Nish comes out and asks, "Can I get you dessert?" Next time, I am starting with dessert. Lemon creme brulee. There really are no words.

I logged in to post a review and for some reason I find my review fro last year, not posted. well, have I got an update.

It is 2025 and we made sure to get there opening week. I was craving this all winter and it did not disappoint. New on the menu, black buns for the burgers. Unique and delicious. But the gem this year!!!! Nich added fish and chips and let me tell you, he knows how to make this dish the absolute best. Honestly, I ignored the fries and focused on the fish. I thought nothing would top the lobster dip and the lobster spring rolls, ohhh those mussels were a must too and that old fashioned ... but this fish and chips .... a viist to the Island worthy.

Anyone looking for a plus one, I am willing to meet you...

“Update after restaurant response.” All the issues started from the beginning at 5:50 pm. My husband and I each had one (not 2) small, weak cocktails (surprisingly made by our waiter, not a bartender) followed by a shared bottle of low alcohol wine over an almost three-hour period. Hardly a lot to drink. My husband has been trained in the regulating, inspecting, and taxing the production, sale, and use of alcoholic beverages. We know when someone has been over served. I purposely edited my original review and omitted the alcohol part because our main concern was the service. Although we were both shocked and embarrassed when we were told we couldn’t have a customary after dinner drink. We didn’t understand, but slowly realized Brandon was judging us. In my 69 years on this planet, not once have I been in a situation where I had been overserved or treated like a minor by a waitstaff. The bad service did start at the beginning. The young woman was lovely, kind, and conscientious though a little rushed. She knew we were not getting good service because a few times she was shocked we didn’t have a food order in yet. We try to be polite and not make a scene or be “those demanding patrons” which is why we didn’t “complain” then and there. If we had said the food wasn’t that great would it have made a difference? We weren’t trying to get a reduction in the bill. Most people don’t like confrontation, that’s what reviews are for. It’s our fault for choosing the restaurant. The food was not bad, just not great. Of course we ate most of it, we were hungry, having not eaten all day and waiting so long. I know chefs have big egos but you open yourself up to comments when you say you are “Michelin like” on your website. I presented an honest review of what transpired. Your comments tried to slant it to suggest otherwise. I’m sorry you can’t take a critique to improve. I stand by what I said previously, it’s all true from my experience.

Sorry this is long. My husband and I are world travelers and appreciate great food, service, and atmosphere. When I read the description on their website I was excited to try them. We looked forward to a romantic dinner at 6 pm. We were extremely disappointed. The food was mostly just ok. Chowder wasn’t anything special. My chicken Lebanese was good but chicken was dry (seemed reheated). The worst was the service and didn’t appear to be that busy. The young girl there was very genuine and pleasant. Brandon seemed controlling of the other employees, lacked coordination, seemed phony and was condescending even though he didn’t know much. He couldn’t recommend any dishes because he hadn’t tried much (his own admission). Asked about the wine (he wasn’t familiar) so offered to let us taste but didn’t come back. The young woman saw us sitting at our table for so long and asked us if she could get us something. She brought it to Brandon’s attention and he finally brought the wine for us to taste. His judgement started before we ordered the wine, treating us like he was our parent. Finally ordered the bottle of wine. They don’t seem to know about serving wine. Brandon kept on forgetting about us. He came back again and asked us what we ordered. We aren’t demanding outspoken people and we were being quiet and patient but it was getting ridiculous. Presentation of the food was ok; had to ask for napkins and silverware to eat it. At 8 pm we were finished and just wanted to go. This place is trying to be something it’s not. They need to change or update their website to reflect what they really are. I know it’s hard to find employees, let alone good ones but Brandon needs to work in...

I recently visited The Island Chef at the Pier and was thoroughly impressed! The location is absolutely stunning, offering breathtaking views that make dining here a memorable experience. The sunset view is particularly enchanting, adding a perfect touch to the evening.

We started with the seafood chowder, which was rich and flavorful, packed with fresh seafood. The Thai curry mussels were a delightful surprise, perfectly spiced with a creamy, aromatic sauce that complemented the mussels beautifully.

For the main course, the chef’s special burger was a standout—juicy, perfectly cooked, and bursting with flavor. The service throughout the evening was outstanding, with the staff being attentive, friendly, and genuinely passionate about ensuring we had a great experience.

Chef Nish is a culinary maestro whose expertise spans multiple cuisines and continents. Having honed his skills in various countries, Chef Nish brings a wealth of experience and a global perspective to his culinary creations.

In addition to his technical skills, Chef Nish possesses a remarkable creativity that shines through in his innovative dishes. He seamlessly blends ingredients and cooking methods from different cultures, resulting in unique and memorable dining experiences. Whether it's a fusion dish that marries the best of Eastern and Western flavors or a modern twist on a classic recipe.

Furthermore, Chef Nish's international experience has endowed him with a keen sense of cultural sensitivity and adaptability. He is adept at tailoring his menu to suit the preferences and palates of diverse clientele, ensuring a satisfying experience for all.

Highly recommend The Island Chef at the Pier for anyone looking to enjoy delicious food in a stunning setting with top-notch service. Can't...