Pier Nine

Frommer's Review

Ask the locals for the best seafood in town, and they'll send you to this light-filled contemporary restaurant overlooking the river and Story Bridge. The menu changes seasonally, and there are plenty of options for meat-lovers and vegetarians, but the real emphasis is on fresh fish and shellfish -- for example, chargrilled Moreton Bay bugs (a kind of crustacean) from Queensland's Tin Can Bay, with soba noodles, papaya salad, and coriander and mirin dressing. Other specialties include oysters shucked to order (A$20/US$18/£9 per half dozen) and served several ways (or au naturel for the purist), mud crab, and wild barramundi. The restaurant is always busy, so reservations are recommended -- or you can hang out at the Tank Bar, or eat there for a cheaper option.

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