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German chef David Morell keeps his cuisine close to the culinary guideline of Pier 59, of modern seafood creations with a twist of fusion. Very much a fish restaurant, it does offer a few meat and vegetarian alternatives. A selection of caviar with traditional accompaniments, or three types of freshly shucked American oysters vie with tempting sauteed crayfish with spiced marinated vegetables, micro herbs and crayfish bisque, or crisp lobster ravioli with shiitake mushroom, coconut and mango sauce. A large selection of main courses includes Pier 59 hot pot with monkfish, scallops, prawns and seasonal vegetables in a light red curry broth and coconut foam. The house speciality, pan-roasted black cod with crab morsels, English pea ravioli, braised endive and mint pesto is quite special. Warm chocolate brownie with vanilla ice cream and bubble sugar tuille beckon as desserts.