PIER Restaurant — Restaurant in V&A Waterfront

Pier Restaurant

Alas, we are in our final week of Restaurant Week (month), and I think we might have saved the best for last. On Thursday, my business partner and I made our way to the Waterfront to dine at the beautiful, scenic Pier. We were greeted by very smart-looking hostesses, who escorted us upstairs. To our surprise, it was warm and cosy, our first real taste of winter in Cape Town. From the decor to the view of the harbour and yachts (which might just be on my “one day when I’m big” bucket list), it was beautiful. We were seated at a window table, surrounded by beauty and modern beach-house elegance.

After a few moments of taking it all in, our waitress arrived with the menus. We ordered a bottle of sparkling water (I was driving) and opted for the Restaurant Week menu at R895 per person.

Now, fun fact! I am an absolute sucker for bread. I do my research before choosing a restaurant, and this bread course stood out. Our waitress approached pushing a cart. On it was, bread, a copper dish of curry sauce, and a mini braai with a delicate piece of hake. She broke the hake into the sauce, creating a rich fish curry. Mouthwatering! I tore into the warm sourdough roll, dipped it into that silky curry, and wow. Perfectly spiced, creamy, with a touch of Cape Malay sweetness. One of the best curries I’ve ever had. Alongside the bread was cultured yeast butter (which I skipped), and a mussel and chorizo pate that was smooth, salty, and reminiscent of chicken liver pate, delicious.

With barely any space left, the Tandoori yellowfin tuna arrived. It was beautifully plated and high-quality, but under-seasoned for my taste. The crunchy mix added texture, but overall it felt a bit bland.

Then came a lovely interlude, we were invited to the bar for a palate cleanser. I loved the immersive shift of space. There were three drinks to choose from. I had the mocktail “shot” (driving, of course), followed by a lemon wedge filled with sorbet. It was fun, tasty, and refreshing.

Back at the table, the next course arrived. And oh my word. Perfectly cooked herb-crusted lamb, braised lamb neck, smooth purées, and a truffle jus bursting with flavour. It tasted like a sophisticated Christmas dinner. One of the best meals I’ve ever eaten. The lamb was tender, seasoned to perfection, and every element was considered. They got it right.

Next up, dessert. Normally, I wouldn’t go for the fruity option, but after the curry and lamb, something lighter was welcome. The dessert was stunning: strawberries in sugar shells filled with elderflower mousse, whey ice cream, sponge, and a few extras. It was fresh and delicate, with just enough creaminess to feel complete. I genuinely enjoyed it, and it may have changed how I feel about fruity desserts.

As the experience drew to a close, our waitress returned wheeling a chest. Inside were petite fours. I chose four (the perfect amount to not seem greedy). While the presentation was exciting, the chocolate itself wasn’t the best quality. Some fillings were nice, the miso caramel and crème brûlée biscuit stood out, but the hazelnut truffle and tiramisu didn’t land for me. Too sweet. Thankfully, the coffee that followed helped balance things out.

Overall, I had an amazing experience. It was the perfect way to close off Restaurant Week. I’d highly recommend the lamb, it’s phenomenal. And if you’re picking between the tuna and quail for the second course, go quail. Tumi said it’s one of the best dishes he’s ever had.

Thank you, Pier....

Pier came highly recommended but fell short of expectations—the playbook was neither well executed nor cohesive. I’m reviewing relative to my own dining experience and expectations of the meal relative to other fine dining I’ve had in the same price range. Overall, the meal had a lot of potential and in theory, could be a top tier experience. However, there are big missed opportunities in execution.

The food and flavours were a solid 3.5/5. We enjoyed the appetizer courses and bread dish the most. Seafood was fresh and there were some great bites throughout the meal but I was disappointed there was grit in my scallop and a missing component in my dessert compared to my partner’s dish. Separately, I didn’t dock them a point for this as I was kindly asked for feedback for a new dish they introduced that evening: the dish was flavourful but the spices were the main event and the protein (abalone) was a supporting role, which I thought was a poor choice.

The staff are kind and knowledgeable. I appreciated their attitude and readiness to explain the components of each dish. What didn’t work for us was the pacing of the meal and the drop in service in the last few courses. Our meal was just short of 4.5hrs and we didn’t get to enjoy the cheese course as we could not fathom staying for 5hrs+. We had to ask to skip that though we were curious to try. That was a shame. Further, in the last few courses, there was a visible reduction in staff and we felt that pacing was negatively impacted. It became difficult to get the attention of the staff and we were embarrassed to keep getting their attention for water and later on, the bill.

For these reasons, I felt attention to detail was lacking (especially at this level) and was disappointed. However, there’s a lot of potential and I know this feedback will only help them grow and get better. Appreciate the effort...

Visited in May 2024. South Africa, Cape Town.

We'd been wanting to visit this establishment for a while, having heard rave reviews from friends and colleagues. I also have a particular fondness for well-thought-out set menus.

Located on the waterfront, it's a rather popular spot. The interior is bathed in light and offers stunning views of the harbour. The restaurant proposes a fusion of local cuisine and Japanese techniques, which seemed particularly intriguing.

Food:

The menu comprises eight courses. The dishes incorporate both seafood and meat.

The starters were enjoyable, though not overly complex. They were simply delicious, which was a good start to the evening.

I appreciated the element of performance as the chef came to our table to prepare one of the appetizers.

We also ordered an additional dish, cauliflower with black caviar. As we're fans of black caviar, we were curious to see its quality. The flavour was decent, but didn't quite blow us away.

Next, we were served a selection of fish and seafood appetizers. The star of the evening was the scallop, beautifully tender and flavourful, the flesh melting in your mouth. It was perfectly seared with a delicious crust.

The main course was lamb, flawlessly cooked, succulent and delicate. It paired wonderfully with the side dish and sauce (you can opt for Wagyu beef, but I wouldn't recommend it).

Dessert was a perfect ending to the meal. It was light and tangy, just the right note to finish a substantial dinner.

Service:

Service was impeccable, the staff exceptionally attentive, always explaining the composition of each dish. The overall atmosphere was friendly. Dirty dishes were removed promptly.

Conclusion:

I highly recommend PIER. The restaurant upholds the high standards of quality usually associated with fine dining establishments. A fantastic choice for a...