residency one

asian supper club @ PIER

Rather than a single, static menu, Pier hosts a rotating program of resident chefs — from Tasmania, across Australia, and around the world — each bringing their own lens while working with local produce and suppliers.

Our first residency is hosted by our head chef Jacob MacKenzie. 

Asian Supper Club takes Tasmanian seafood and produce and runs with flavours and ideas from across Asia. 

Expect plenty from the sea, things from the grill, big flavours and dishes made for the middle of the table. Food designed for sharing, drinking and staying a little longer than planned. 

 

It’s here for a good time, not forever. 

INGREDIENTS

While our chefs change, our commitment does not.

Every resident works closely with Tasmanian farmers, fishers and makers, translating local ingredients through their own cultural and culinary point of view. The result is dining that feels both grounded and unexpected.

For diners, it means Pier is always familiar — and always new.

Meet the Team

  • Head Chef - Jacob Mackenzie

    Jacob Mackenzie

    HEAD CHEF

    With a vision for building something meaningful, our founder brings a blend of big-picture thinking and hands-on experience.
    They set the tone for everything we do.

  • Venue Manager

    Rachael Merritt

    VENUE MANAGER

  • Restaurant & Wine Manager

    David Newman

    RESTAURANT & WINE MANAGER

  • BAR MANAGER - MANI FAROUGHI

    MANI FAROUGHI

    BAR MANAGER

  • JOE KRAMBOUSANOS

    FOUNDER

  • Tim Hodgkinson

    GENERAL MANAGER