Pier 64 is now owned by Stephen Jones, a native of Cardiff/Penarth, who has spent most of his career as a practising lawyer. Stephen and his businesses are prominent in South Wales and he is looking forward to driving Pier 64, that reopened its doors on 25th January this year, in the same direction. Vale Life caught up with Marketing Manager, Gosia Rzeszotko to find out more.
What will Pier 64 now offer its customers in terms of cuisine/menu?
Pier 64 will be offering its take on modern stylish grill with a mix of rare breed beef and pork to fish, shellfish and lamb. We will also be offering a large selection of Mediterranean inspired smaller bites to enjoy before the main course, or on their own, with one of our expertly prepared cocktails whilst sat on our alfresco marina facing terrace. We are keen to showcase local artisan produce.
We understand that there will be new opening hours, what will these be and what will be served?
We are open 7 days a week. 11.30am-11pm Monday – Saturday and 11.30am-10.30pm Sunday. Sunday lunch will be a lovely selection of traditional roasts together with alternative vegetarian and fish options. We will soon be adding small plates and tapas to our Sunday offering.
Will there be lunchtime special offers?
Our daily set menu runs from 12 pm – 7 pm Monday – Saturday. Great value at £15.95 for 2 courses or £18.95 for 3. This menu that can be found daily on our website, will constantly be evolving to offer the best produce the season has to give.
Please tell us about your new head chef?
Robert Leonhardt is our new Head Chef, He grew up in Porthcawl before moving to Cardiff to pursue a career as a chef. Having cut his teeth at restaurants such as The Park House Club and Le Galloise y Cymro he took to London to develop his career.
In London Robert found his way into some of the very best kitchens Britain has to offer, spending time working for 2 Michelin Chef, Tom Aikens at his Eptominous Chelsea Restaurant and multi Michelin Starred American Chef, Wolfgang Puck at CUT. It was here Robert experienced first-hand the Californian cooking revolution which marries perfectly big Mediterranean grilling with small touches of Asian Fusion and a love of artisan produce.
More recently Robert has been Head Chef at flagship restaurants in South East Asia and the Middle East.
What will he be bringing to Pier 64?
Together with a passion and love of food, Robert, with the support of his excellent kitchen team will bring a new and exciting take on many of the Pier 64 classics together with a world-class pedigree of culinary skills and a wealth of experience gained at some of the World’s leading restaurants.
Is there a new General Manager?
Working with our experienced Consultant Chef and Culinary expert, Paul Palmer, we have a strong and experienced leadership team who ensure that Santo Vigliansani, our excellent new Restaurant Manager and his front of house and kitchen teams have all the resource necessary to deliver the exceptionally high standards synonymous with Pier 64.
We understand that you have retained many of the service staff. Why was this important to you?
We were conscious that many of the staff were hard working, committed and incredibly able and were the real assets of the previous business. Regrettably, they had lost their jobs through no fault of their own. We wanted them back not only as we felt it was the right thing to do morally but also to ensure continuity of service to Pier’s loyal and established clientele.
What do you think makes Pier 64 special as a dining experience?
It is without doubt, the premier location of any restaurant in South Wales and added to that is an exceptional dining experience provided by a fantastic team, exemplified by the delivery of quality food and drinks offering together exceptional service.
Pier 64 Wine Bar and Steakhouse
Penarth CF64 1TT
029 2000 0064