Pier 64 Restaurant & Bar Timaru

About Pier 64 Restaurant & Bar Timaru

Pier 64 Restaurant & Bar is a contemporary local restaurant on The Bay Hill in Timaru Central, open seven days a week from 10am until late. The kitchen blends traditional and contemporary cooking — classic dishes alongside share platters and modern small plates — with a focus on the freshest seafood, sourced right there in Timaru, and the finest cuts of meat.

Mornings matter here: brunch runs on Saturday and Sunday from 9am to 12pm, with everything from Pier Granola and a coconut chia bowl to eggs benedict and The Big Breakfast. Later, the menu stretches from crispy chilli squid and baked Whitestone camembert to seafood chowder, a generous seafood platter and a 250gm local prime sirloin from the grill.

There's a full bar with classic and artisanal cocktails, fine wines and craft beers, a dedicated kids menu for families, and a dessert list that includes a pistachio and chocolate tiramisu made with Whittaker's chocolate. Reservations are recommended — book online or by phone.

Pier 64 Timaru: Contemporary Cuisine, Fresh Local Seafood and Weekend Brunch on The Bay Hill

Pier 64 Restaurant & Bar sits at 64 The Bay Hill in Timaru Central, and it has built its name on a simple promise: exceptional food in a great atmosphere. The kitchen describes its style as contemporary local cuisine — a fusion of traditional and contemporary cooking — and it leans on the thing Timaru does best: seafood. The freshest catches come from right here in Timaru, matched with the finest cuts of meat, all served in a warm, welcoming room that suits everything from a long lunch to a celebratory dinner.

From brunch to late

Pier 64 opens seven days a week from 10am until late, and on weekends it starts even earlier — brunch runs Saturday and Sunday from 9am to 12pm. The breakfast menu is worth the alarm: golden toasted granola and a coconut chia bowl for the health-minded, eggs benedict and mince on toast for traditionalists, and thick, fluffy American pancakes or a chocolate and banana waffle for anyone with a sweet tooth. The Big Breakfast — local beef sausage, fried eggs, thick bacon, grilled tomatoes, sautéed mushrooms, hash browns and toast — is the full stop at the end of the morning, with smoothies and milkshakes alongside.

Land and sea on the plate

The lunch and dinner menus run deep. Small plates set the tone: crispy chilli squid tossed in shichimi togarashi, tiger prawn spring rolls with sesame sauce, buttermilk southern fried chicken strips and a rich duck pate with port jelly. For the table, baked Whitestone camembert with honey and rosemary is a natural centrepiece. House specials move from teriyaki poke bowls and a Thai green curry — with grilled chicken thigh or NZ king salmon — to chicken, mushroom and truffle pasta, and lambs fry and bacon for those who like the classics done properly.

Seafood is the headline act. The house-made seafood chowder packs fresh fish, mussels and shrimps under a topping of house-cured salmon, and the seafood platter gathers beer-battered fish, crispy squid, a tiger prawn spring roll and prawn cocktail with fries and tartare. The catch of the day changes with the fresh catch, pan roasted with potato gratin and lemon beurre blanc. From the grill, the local prime sirloin — 250gm with fries, dressed salad and a choice of mushroom and truffle sauce or garlic and herb butter — holds its own with anything on the menu.

The bar and the sweet finish

As the name suggests, this is a bar as much as a restaurant. The drinks list spans classic and artisanal cocktails, fine wines, craft beers and a good run of non-alcoholic options, with barista-made coffee and a range of teas through the day. Desserts are worth saving room for: sticky toffee pudding with butterscotch sauce, apple strudel with salted caramel, a mini pavlova with crushed almonds, and a pistachio and chocolate tiramisu layered with Kahlua-soaked sponge, pistachio mascarpone and Whittaker's chocolate ganache. The happy endings list — an espresso martini, a 90ml port, Baileys on the rocks or a liqueur coffee — closes the night neatly.

The experience

Pier 64 is set up for every occasion — a romantic dinner, a family celebration, a business meeting or a casual lunch — with attentive staff and prompt service for anyone watching the clock. There's a kids menu for younger diners, and the chef's blackboard specials give regulars a reason to return. Reservations are recommended: the team asks you to book ahead to secure your spot, whether it's a table for two or a larger party, online or by phone on (03) 688 8550.

A few practical notes: the menu flags gluten-friendly and dairy-friendly dishes throughout, and the kitchen takes extra care with allergies — though as everything is cooked in one kitchen, traces can't be fully guaranteed. A 1.6% surcharge applies to pay-wave and credit card payments. If you're a seafood lover, ask about the catch of the day; fresh fish doesn't sit still, so it's priced on application.

Signature items

• Seafood Chowder
• Seafood Platter
• Crispy Chilli Squid
• The Big Breakfast
• Baked Camembert
• Local Prime Sirloin Steak

Menu

Drinks

• Barista Coffee & Tea — Barista made coffees and a range of teas.
• Cocktails — From classic cocktails to artisanal creations.
• Wines & Craft Beers — Fine wines and craft beers to suit every palate.
• Non-Alcoholic Options — An array of non-alcoholic drinks.
• Espresso Martini — From the happy endings list.
• Port — A 90ml pour of port.
• Baileys on the Rocks — Baileys served over ice.
• Liqueur Coffees — Galliano, Frangelico, Irish Whisky or Baileys.

Seafood

• Seafood Chowder — Creamy chowder of fish, mussels and shrimps, topped with house cured salmon, garlic bread.
• Seafood Platter — Beer battered fish, squid, prawn spring roll, prawn cocktail, salad, fries, tartare.
• Catch of the Day — Pan roasted fresh fillets with potato gratin, baby peas and lemon beurre blanc.

Desserts

• Sticky Toffee Pudding — Traditional pudding with butterscotch sauce and vanilla ice cream.
• Apple Strudel — Stewed apple and currants in puff pastry with salted caramel and ice cream.
• Pistachio + Chocolate Tiramisu — Kahlua-soaked sponge, pistachio mascarpone and Whittaker's chocolate ganache.
• Mini Pavlova — Cream, ice cream, mini pavs and crushed almonds with your choice of sauce.
• Sorbet — Gluten friendly, dairy friendly and vegan — ask your server.
• Affogato — Vanilla bean ice cream, double espresso and almond biscuit; add liqueur.

Breakfast

• Toast and Spreads — Two slices of toast with butter and spreads.
• Fresh Fruits + Natural Yoghurt — Fresh fruit served with natural yoghurt.
• Pier Granola — Golden toasted granola with fresh fruit, natural yoghurt and maple syrup.
• Coconut Chia Bowl — Chia soaked overnight in coconut milk with fruit, toasted coconut, almonds and maple.
• Eggs on Toast — Fried, poached or scrambled.
• Bacon, Eggs and Toast — Local extra thick smoked bacon, eggs your way, hot buttered toast.
• Sausages, Eggs and Toast — Local beef sausages, eggs cooked as you like, hot buttered toast.
• Eggs Benedict — Toasted English muffins, poached eggs, spinach and hollandaise.
• House Cured NZ King Salmon — House cured New Zealand king salmon.
• Local Thick Cut Bacon — Local thick cut bacon.
• Guacamole — Guacamole.
• American Pancakes — Thick, fluffy pancakes with banana, whipped cream and maple syrup; add smoked bacon.
• Chocolate + Banana Waffle — Chocolate ganache, banana, whipped cream and maple syrup.
• Pier Omelette — Choose three fillings: cheese, bacon, mushroom, tomato, onions, spinach.
• Smoked Salmon Omelette — Crème fraiche and spring onion omelette with cured salmon, guacamole and lemon.
• Mince on Toast — Chef's savoury mince on toasted bread with fried eggs.
• The Big Breakfast — Beef sausage, fried eggs, thick bacon, tomato, mushrooms, hash browns and toast.
• Smoothies — Berry Banana Blast or Tropical Delight.
• Milk Shakes — Chocolate, banana, strawberry, raspberry, caramel or vanilla.

Small Plates

• Crispy Chilli Squid — Lightly battered squid in shichimi togarashi with coriander dipping sauce.
• Tiger Prawn Spring Rolls — Prawns, ginger, garlic, spring onions and veg in crispy pastry with sesame sauce.
• BBQ Southern Fried Chicken Strips — Buttermilk chicken thigh in a seasoned crumb with BBQ sauce and aioli.
• Duck Pate — Rich duck and smoked bacon pate with port jelly and toasted bread.

From The Grill

• Local Prime Sirloin Steak (250gm) — With fries, dressed salad and a choice of mushroom truffle or garlic herb butter.

House Specials

• Teriyaki Poke Bowls — Sticky rice, sweetcorn, edamame, beetroot and pea shoots with teriyaki and aioli.
• Southern Fried Chicken — Southern fried chicken, dairy friendly.
• Crispy Squid — Crispy squid, gluten and dairy friendly.
• Grilled NZ Salmon — Grilled New Zealand salmon, gluten and dairy friendly.
• Lambs Fry + Bacon — Lamb's liver, smoked local bacon and onions in beef jus over mash with baby peas.
• Chimichurri Salad — Roast cauliflower, beans, sundried tomato, herb ricotta, pickled lemon and dukkah.
• Thai Green Curry — Sweet-spicy curry with sticky rice and pea shoots; chicken thigh or king salmon.
• Chicken, Mushroom + Truffle Pasta — Grilled chicken in creamy mushroom and truffle sauce with parmesan and crispy onions.

Sides + Sauces

• Warm Mixed Olives — Warm mixed olives.
• Potato Gratin — Potato gratin side.
• Small Fries — A small serve of fries.
• Large Fries — A large serve of fries.
• Sticky Rice — Sticky rice side.
• Green Salad — Fresh green salad.
• Broccoli + Teriyaki — Broccoli with teriyaki.
• Carrots + Dukkah — Carrots with dukkah (contains nuts).
• Port Jus — Rich port jus.
• Mushroom Sauce — Mushroom sauce.
• Aioli — Aioli.

Breads & Platters

• Garlic Bread — French bread smothered in garlic butter.
• Baked Camembert — Whitestone camembert baked with honey and rosemary; garlic bread, spiced nuts, chutney.

Frequently asked questions

Do I need a reservation at Pier 64?

Reservations are recommended to secure your spot, whether it's a table for two or a larger party. Book online at pier64.co.nz or call (03) 688 8550.

What are the opening hours?

Pier 64 is open 7 days a week from 10am until late. Brunch is served Saturday and Sunday from 9am to 12pm.

Can Pier 64 cater for allergies and dietary needs?

Yes — many dishes are flagged gluten friendly or dairy friendly on the menu. Let staff know about any allergies; everything is prepared in one kitchen, so traces can't be fully guaranteed.

Is there a kids menu?

Yes. Alongside the breakfast, lunch, dinner, drinks and cocktail menus, Pier 64 offers a dedicated kids menu.

What is Pier 64 known for?

Fresh seafood sourced in Timaru, share platters and small plates, hearty breakfasts and a full bar of cocktails, fine wines and craft beers.

Are there payment surcharges?

A 1.6% surcharge applies to pay-wave and credit card payments.

Is the catch of the day a set dish?

No — it changes with the fresh catch and is priced on application, so ask your server what's on.

Tips

• {"body":"Reservations are recommended, especially for dinner and weekends — book online or call (03) 688 8550.","title":"Book ahead"}
• {"body":"Brunch runs Saturday and Sunday, 9am to 12am — think Big Breakfast, pancakes or a smoked salmon omelette.","title":"Catch the brunch window"}
• {"body":"The chef's blackboard specials change regularly — ask your server what's on alongside the printed menu.","title":"Check the blackboard"}
• {"body":"The seafood is sourced locally in Timaru; the chowder, seafood platter and catch of the day (priced on application) are the standouts.","title":"Go for the seafood"}
• {"body":"Pay-wave and credit card payments carry a 1.6% surcharge.","title":"Mind the surcharge"}

Good to know

• {"family":"Kids menu available; weekend brunch suits families.","dietary":"Gluten-friendly and dairy-friendly dishes flagged; one kitchen, traces can't be guaranteed.","payments":"1.6% surcharge on pay-wave and credit cards."}