Prominent Melbourne restauranteur, Roberto Schieriani, has opened up Pier Farm, a Mediterranean-inspired establishment at the former site of Anchorage along Williamstown’s seaside strip.
Matteo Bartaletti who hails from North Bondi Italian Food and Movida has been appointed as head chef, designing a menu that features an array of seafood, pasta and salad dishes with ingredients sourced locally. Bartaletti, born in Italy has spent time working extensively across Tuscany and Dubai, before heading to Sydney and now calling Williamstown home.
From the raw bar Sydney rock oysters will be served, alongside carpaccio of cured flounder, grapes and pumpkin seeds with a verjus dressing and DeVodier Prosciutto di Culatello with fresh figs and gnocco fritto.
Main courses originate from the sea or the paddock, with plates like pan-fried fillet of John Dory with pippies, caper berries and cherry tomatoes sitting on the menu alongside the dry aged, grass fed rib eye with pickled mushrooms and crispy shallots. Pasta dishes include handmade black truffle ravioli in a veal ragout with parmiagiano reggiano and trofie pasta with potatoes, green beans and hand pounded pesto.
Beyond the cuisine is an extensive wine list with over 140 different drops, created by sommelier George Haralambopoulous. George is a long-time friend of Roberto’s who worked previously at Anchorage for the past two years.
“We will showcase classic Australian and iconic Europeans wines, breaking it up with new and upcoming winemakers both local and abroad,” George said.
The venue will also operate as a function space, ideal for summer events,
weddings and special occasions.
Address: 34 The Strand, Williamstown
Contact: (03) 9397 7799
Opening times: Closed Mondays, open Tuesday-Sunday 12pm until late.