Our dinner menu

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, miss l’s mam nem with crushed pineapple and chilli 31

White rabbit and smoked bacon sausage with mustard fruits and thyme, white bean puree 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 shiitake, chive buds, ginger and soy 38

Main courses

Seared coral trout with mussels and red claw, wood and cloud ear fungus, hot and sour broth 41

Slow braised baby back pork ribs with green papaya, longan and thai basil salad, chilli, peanut and cucumber relish, thai sticky rice 37

Boned and rolled jewfish, soy marinated and crispy fried with stirfried wombok, lup cheong and shiitake 37

Rosemary scented lamb rack with ricotta and katifi parcel, pine nut, currant and balsamic relish, chickpea shoots 42

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

Jurassic quail stuffed with port soaked muscatels, caramelised witlof and chestnut risotto, salad of celery leaves and pickled beetroot stems 38

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

Gippsland black angus rib-eye steak, celeriac remoulade 49

Side orders 11

Roasted beetroot, braised fennel and walnut salad

Hand cut chips with mushroom and garlic salt

Green goddess and purple cape cauliflower cheese

Steamed broccollini with oyster sauce

Mixed leaf salad with pomegrante, blood orange and cobram estate extra virgin olive oil

Buttery brussels sprout with flaked almond and prosciutto

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 fig, lemon zest, pomegranate and pine nut, cinnamon ice cream and sweet za’atar 20

Nougat and milk sorbet with almond milk jelly and leatherwood honey labna 19

Bittersweet chocolate and turkish delight soufflé, 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 vanilla ice cream and chocolate sorbet, hazelnut praline 18

Layered chocolate and passionfruit mousse with caramelised pineapple and custard apple ice cream 17

Cheese  22

Onetik Ossau-Iraty: An artesian sheep’s milk cheese from France’s Basque region. Traditionally made by shepherds in the mountain huts of the Pyrenees this cheese has its origins dating back over 3,500 years.

Ossau-Iraty is a raw-milk cheese with a smooth texture and mild, nutty flavour. Served with a Moroccan carrot and apple salad and toasted buttery brioche.

Sweet treat selection

Chocolate and peanut macaroons, caramelised pecan bars, violet marshmallows, pandan jube, almond nougat, persian fairy floss 14

Menu correct as of 16th August 2010 - subject to seasonal adjustments