Pearl could only be an Australian restaurant, and we’re proud of that.

Our cuisine sits plumb in the middle of a sea of traditions and influences, from the technique and finesse of the old world to the vitality of the new - fine attention to detail blended with bold flavours, and an attitude to match.

Fastidious yet relaxed. The perfect balance.

The quality of our ingredients shouts “Australian” for all the world to hear, and considered, elegant executions present those ingredients in all their glory.

If the mood takes you, this is a place for contemplating just how good food, and a dining experience, can be.

Pearl’s bar is open everyday from 12pm to 11pm, serving drinks and bar snacks all day…

Our new cocktail list is now available - unwind after work or indulge before dinner …

Pearl martini

Vodka, triple sec, lemongrass and kaffir lime syrup, fresh lime, pearl dust

Turkish delight martini

Vodka, vanilla liqueur, white chocolate liqueur, rose water

Vanilla collins

Gin, vanilla syrup, lemon juice, soda

Lychee martini

Lychee liqueur, vodka, gin, orange bitters, lychee, lime

Apple & mint crush

Bourbon, green apple liqueur, fresh mint, sugar, soda

Ginger mojito

White rum, ginger liqueur, fresh mint, lime and ginger, soda

Bramble

Gin, blueberry liqueur, fresh lemon juice, sugar

Espresso martini

Dark rum, vanilla, dark chocolate and coffee liqueurs, fresh espresso

Join us for drinks after work in the bar or on the terrace…

Champagne and oysters at Pearl Monday to Friday 4pm-6pm

$2 freshly shucked oysters and a glass of French champagne for $12

Legend has it that crab harvesting in the north of Australia and South East Asia was done according to the phases of the moon. So canny crab gatherers know that the best time to harvest the crabs, when they are full of meat and clean tasting, is on the waxing gibbous (two to three days before the full moon). Which means the perfect time to indulge in mud crab is on the full moon…

Sample 4-Course Set Menu

Appetiser

Chilled kombu infusion, salmon caviar and spanner crab foam

Entree

A shared tasting plate of crab treats including: A spicy blue swimmer crab spring roll with nuoc nam dipping sauce A spanner crab betel leaf with coconut, chilli, lime and pomegranate seeds A blue swimmer crab omelette with thai basil and oyster sauce A salad of sweet pork and spanner crab, bean sprouts, mint, and crisped wai wai noodle

Main

Pearl special - wok fried chilli mud crab and its broth, crispy fried eggplant with black vinegar and garlic chips,  steamed chinese broccoli with oyster sauce, coconut rice

Dessert

Mango sorbet with young coconut and pandan jelly

Hot towels, bibs, the lot! A real aficionado experience – and a little known regular feature at Pearl.

2012 Mud Crab Dates: Tuesday 7 February > Tuesday 6 March > Sunday 8 April > Sunday 6 May

*indicative menu

Proudly sponsored by Catalina Sounds

Bookings essential - $120 per guest for the 4 course set menu - $30 per guest deposit required to secure a table.

Pearl is hosting a riesling dinner with some of the most highly regarded riesling producers in the world.

The ‘Rockstars of Riesling’ are some of the most highly regarded producers of Riesling in the world. Hailing from 4 distinctly different regions and 3 separate countries these producers have been at the forefront of Riesling production for many years.

Pearl Restaurant and Chin Chin are extremely excited to be hosting the ‘Rockstars of Riesling’ for a dinner which promises to be a fantastic experiment in matching these amazing wines with Asian food, as well as a unique opportunity to meet the wine makers and taste some of their best wines.

The menu has been created by David Ricardo of Pearl and Benjamin Cooper of Chin Chin and will include dishes from all over Asia.

Join us on Thursday the 9th of February at Pearl restaurant for a 6 course dinner including wine for $145 per guest.

Full payment is required at the time of booking. Contact 03 9421 4599 for enquiries and to secure your table.

The ‘Rockstars of Riesling’

Frankland Estate – Frankland River, WA, Australia

Dr Loosen – Mosel, Germany

Heymann – Lowenstein – Mosel, Germany

Gunderloch – Reinhessen, Germany

Brundlmayer – Kamptal, Austria

Wittmann - Rheinhessen, Germany

Menu*

Oysters on arrival

Freshly shucked clair de lune oysters with
- mirin, riesling jelly and yarra valley salmon caviar
- kombu, wakame and shiso with oyster essence

Freshly shucked kumomoto oysters, on ice with lemon and lime

First entrée

Peking duck consommé, shiitake foam, pearl meat and silken tofu dumpling

Second entrée

Port augusta yellow fin tuna and heart of palm salad with compressed pickled watermelon, baby cresses

Third entrée

Soy and ginger steamed mulloway ‘en papillote’ with spring onion pancakes and house made xo

First main

Twice cooked pork hock, fresh apple and asian herb salad, hot and sour dressing and pat chun vinegar

Second main

Jungle curry of slow roasted duck leg in banana leaf, duck livers and peanuts with cooling plate of sugar cane, cucumber and apple

Dessert

Steamed rice and orange marmalade pudding with star anise and orange curd ice cream, ginger and cardamom syrup

*Menu details subject to change

Lunch - A La Carte
Dinner - Special 4 course menu for $145 per person.

Bookings essential $30 per guest deposit required.

For further enquiries, telephone 03 9421 4599.
Email: eat@pearlrestaurant.com.au

*Menu details to be confirmed

Pearl  Menu

To Start

Betel leaf with king prawn and four flavour sauce, pomelo, thai basil and crispy shallots 7.5ea

Steamed jumbo scallop with pearl’s xo sauce 6.5ea

From the Raw Bar

Freshly shucked natural Clair de Lune oysters 4.8ea
A speciality of Moonlight Flat Oysters, the Clair de Lune is grown in the pristine waters of the Clyde River near the town of Batemans Bay. Known as Australia’s best artisanally finished native oysters
choice of: natural, green chilli and spearmint nam jim, sweet ginger and yuzu

Hiramasa kingfish sashimi salad with organic cresses, shredded vegetables and fresh wasabi, yuzu and shimichi dressing 20

Carpaccio of hopkins river beef with baby beets and pecorino pepato, organic sour cherry and balsamic glaze 24

Prawn sashimi with ya pear and roasted walnuts, capers, shallot and organic white balsamic 19.5

Salad of smoked woodbridge ocean trout with witlof, radicchio and blood orange, pomegranate seeds and fennel pollen grissini 22.5

Entrees

Crystal bay prawns with sweet corn puree, sour dough and chorizo crumbs, red pepper gel and coriander cress 21.5

Sukiyaki scallops with dehydrated miso, silken tofu and enoki mushrooms, dashi broth poured at the table 24.5

Tapioca crusted soft shell crab with sarawak pepper dressing, chilli and thai basil 24.5

San choi bao of minced wild boar with lup cheong and shiitakes, water chestnuts and longans, served with crisp iceberg lettuce cups 21.5

Heirloom tomato salad with soft centred burrata cheese, rustic croutons, torn basil, white anchovies and tomato vinaigrette 19.5

Salad of white cooked chicken and noosa spanner crab with thai basil and coriander, shredded coconut and peanuts 24.5

Tasting plate of pearl meat from broome in western australia wok fried with shiitake and chive buds, steamed dumpling with ginger and spring onion, ceviche with coconut cream, lime and pomegranate 33.5

Main courses

Pan fried john dory with eggplant kasoundi and confit tomatoes, minted yoghurt and pearl cous cous 43.5

Green curry of moreton bay bugs and mussels with fresh green peppercorns, thai eggplant, fragrant herbs and steamed rice 44.5

Char grilled wagyu beef flank steak with vietnamese banana flower and bean shoot salad, chilli and lime salt 42.5

Master stock braised western plains pork belly with coconut caramel and hand rolled rice noodles, green papaya and peanut salad 37.5

One side seared sashimi grade yellow fin tuna, sweet smoked fish salad with sunflower shoots, galangal and kaffir lime, young coconut and lemon oil 46.5

Whole roast quail with farrow, pine nuts and currants, pickled rhubarb and smoked cucumber, sumac foam 39.5

Coconut braised red duck curry with son in law egg, sweet fish sauce and cucumber ajar, coconut scented jasmine rice 47.5

Crispy fried whole rock flathead with yellow bean and mandarin sauce, coriander cress 39.5

Dry aged 500g black angus rib eye steak with truffled celeriac remoulade, milawa mustards and horseradish cream 54.5

Side orders 11

Steamed gai laan with oyster sauce and toasted sesame

Thrice cooked hand cut chips with roasted garlic aioli and tomato jam

Salad of baby and shaved cucumber, yarra valley persian fetta, fennel pollen and torn mint

Witlof, radicchio and blood orange salad with shaved fennel and mint, pomegranate molasses and cobram estate olive oil

Pickled vegetables with coriander and crispy fried shallots

Desserts

Spiced cherry soufflé, strawberry shortcake and crème fraiche sorbet 18.5

Drunken date and spiced gingerbread ice cream sandwich with medjool date puree and caramelised fuji apple 17.5

Crispy fried taro dumplings stuffed with white, milk and dark rainforest chocolate, vanilla custard and gold leaf 16.5

Single origin cocoa criollo dark chocolate tart with tonka bean ice cream and popping candy 17.5

Sauternes poached corella pear rolled in filo and hazelnuts with leatherwood honey mousse, dried fig and mandarin sorbet 16.5

Pearl’s dessert tasting plate 22.5

A selection of house made sweet treats 12

chocolate and hazelnut truffle, watermelon and lychee jube, flourless orange cake, pistachio nougat and persian fairy floss

Cheese

Our own selection with quince paste, muscatels, house made lavosh crusty bread  28

Menu updated 3rd February 2012 subject to seasonal adjustment

On February the 21st Pearl and Yarraloch join forces for a duck and pinot noir dinner.

A four course duck dinner matched with Yarraloch pinot noir. Call 94214599 to secure a table. Payment is required at the time of booking.

$135 per guest including wine.

*Menu details to be confirmed

Melbourne’s funkiest basement/dungeon cocktail bar is now open 7 nights a week…..

Open 4pm till late. Down stairs from Chin Chin restaurant 125 Flinders Lane Melbourne. Enter off Higsons Lane

www.gogobar.com.au

http://www.facebook.com/gogobarmelb

gogobarmelb