Next Mud Crab Event -  Sunday 25 & Monday 26 July 2010

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Pearl Dinner Menu

Entrees

Chickpea soup with honey and za’atar, smoked eel fritters with preserved lemon, shaved radish and parsley salad 22

‘Burrata’, a soft in the centre mozzarella knot from milla milla in far north queensland with smoked ham hock and creamed wild mushrooms 27

My tartare of hopkins river beef, beetroot shoots and quail egg yolk, soldiers 26

Boned whole garfish, wrapped in rice paper and hot mint, stuffed with spicy pork and sticky rice sausage, mrs t’s magical sauce of crushed pineapple, chilli and mam men 31

Quail stuffed with red grapes and flowering thyme, a hot salad of rocket, pinot noir verjuice and watermelon rind pickle 26

Tropical fresh water cray fish custard with caramelised apple, asparagus puree, kellybrook cider butter sauce and crab roe salt 28

Baby blue mussels from spring bay with saffron and walnut butter, winter vegetables and a sumak spiced bread stick 24

Wok-fried pearl meat from broome with shitake, chive buds, ginger and soy 38

Main courses

Green peppercorn rubbed harpuka with jerusalem articoke puree, celery, bacon and mushrooms braised in red wine 39

Slow braised beef cheek with hot and sour salad, hand rolled rice noodles 38

Boned and rolled jewfish, soy marinated and crispy fried with stirfried lettuce, lup cheong and shiitake in oyster sauce 37

Lavender roast lamb with lentils and gingery spinach, black cabbage and rainbow chard, roasted garlic yoghurt 42

Tiger prawn dumplings with dashi warmed kumomoto oysters, enoki and shimeji mushrooms, soybean and dancing bonito 36

Grilled corn fed chicken with stewed red and golden peppers, roasted onion mash and basil butter 37

Roast red duck curry, a crispy fried egg, shallots, mint, sweet fish sauce and coconut rice 44

Gippsland black angus rib-eye steak, jerusalem artichoke remoulade 49

Side orders 11

Hand cut chips with saffron and garlic salt

Roasted beetroot and blood orange salad

Brussels sprout with prosciutto, pine nuts and fetta

Cauliflower cheese

Steamed broccolini with oyster sauce

Mixed leaf salad with shaved fennel and radish, sherry vinegar
and cobram estate extra virgin olive oil

Desserts

Steamed rhubarb and gingerbread pudding with rhubarb syrup, glace ginger and baked apple ice cream 18

Baked leaves of spiced filo pastry with confit date, lemon zest, pomegranate and pine nut, cinnamon ice cream and sweet za’atar 20

Nougat and orange blossom ice cream with almond milk jelly and leatherwood honey labna 19

Bittersweet chocolate and turkish delight souffle, lemon syrup soaked doughnuts with clotted cream 23

Crispy fried taro dumplings with dark, milk and white selvatica chocolate, vanilla custard and gold leaf 19

Pearl’s banana split with banana ice cream and chocolate sorbet, hazelnut praline 18

Passionfruit delicious pudding with roasted banana ice cream and fresh custard apple 17

Cheese

Brie de Nangis from Ile de France, black pepper crackers, glaze, balsamic salad of organic shoots and sprouts 22

Sweet treat selection

Chocolate meringue kisses, espresso profiterole, violet marshmallow, pandan jube, pistachio nougat, persian fairy floss 14

Menu correct as of 15 July 2010 - subject to seasonal adjustments

Reservations are advisable and a deposit is required for large groups or for special events. A reservations manager is available to assist with your enquiries Monday to Friday from 9am to 5pm.
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Fine food, wines and service drives us first and foremost…
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Pearl restaurant + bar is located at 631-633 Church Street, on the corner of Howard Street, and at the Yarra River end of Church Street.
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Just 50m down the road from the restaurant, the cafe offers a casual lunch but still in the Pearl style…

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Pearl’s interior was refreshed in early 2007 with the assistance of interior designer Radka Syrova from DKA Design and the generous support of Living Edge furniture.
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