The Brooke Street Pier is a floating pontoon building at Sullivans Cove in the waterfront area of the city of Hobart, Tasmania, Australia.

[9] In November 2014 the partially completed structure, then weighing 4,000 t (3,937 long tons), was towed 8 km (5 mi) down the river to be positioned at its final location.

One concrete basement level sits 4 m (13 ft) below the water's surface and includes services such as kitchen facilities, storage, toilets and hydronic heating and cooling systems.

The 65 toilet communal facility is also genderless, and features waste evacuation directly down to the seawater under the pier, increasing feeding opportunities for local sealife.

[9] The three above-water levels are enclosed in a semi-translucent polycarbonate cladding injected with nanogel, creating a diaphanous skin and keeping the structure as light as possible.

The gabled roof design is intended to fit in with the other buildings in Sullivans Cove including PW1, Elizabeth Street Pier and the Mac02 Cruise Terminal – which themselves are based on the historic use of the area as a freight port.

[1][9] The largest permanent tenant is a restaurant, The Glass House, run by Islington Hotel's David Meredith, and featuring Ikuei Arakane as head chef.

Trade stallholders selling Tasmanian products include Valhalla Icecream, Huon Aquaculture, TasmanianMarket, Grandvewe Cheeses, Moorilla Estate and McHenry Distillery.