Our MenuOur dinner menu
Pearl Menu
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 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
Our new lunch menu
Appetisers Betel leaf with king prawn and caramel sauce, pomelo, thai basil and crispy shallots 7ea Steamed jumbo scallop with pearl’s xo sauce 6ea Seared scallop with four flavour sauce and crispy thai basil 6ea Rosemary and garlic marinated jumbo green olives 6.5 Wagyu beef and lemongrass wrapped in betel leaves, char grilled with nuoc nam 7ea Marinated white anchovies, grilled sourdough and organic cresses 8 Grilled spanish chorizo with pearl’s tomato jam 8 Clarence river school prawns with sichuan and mandarin salt, sweet chilli and peanut relish 11 Blue swimmer crab cakes with green chilli mayonnaise 12 Acorn fed iberican jamon, spanish cantimpalo, cornichons and crusty bread 16 Raw Bar Freshly shucked moonlight flat clair de lune oysters, choice of; Hiramasa kingfish sashimi salad with organic cresses, shredded vegetables and fresh wasabi, yuzu and shimichi dressing 22.5 Tartare of crystal bay prawns with nashi and roasted walnuts, white balsamic, capers and shallot 19.5 Carpaccio of hopkins river beef with baby beets and pecorino pepato organic sour cherry and balsamic glaze 18.5 Something light San choi bao of wild boar, lup cheong and water chestnuts, crisp iceberg lettuce cups 19.5 Salad of heirloom tomatoes and soft centred burrata cheese, rustic croutons, torn basil and white anchovies 17 Hand sliced woodbridge cold smoked tasmanian ocean trout, shaved fennel, blood orange and saffron emulsion, fennel pollen grissini 22 Sukiyaki of scallops with dehydrated miso, silken tofu and daikon cress, dashi broth poured at the table 24 Wok tossed baby blue mussels with pearl’s chilli jam, thai basil and coriander, coconut milk 22.5 Salad of white cooked chicken and noosa spanner crab with thai basil and coriander, fresh coconut and peanuts 24.5/34.5 Something more substantial One side only seared yellow fin tuna, sweet smoked fish salad with sunflower shoots, galangal and kaffir lime, young coconut and lemon oil 37.5 Char grilled wagyu beef flank steak with vietnamese banana flower and bean shoot salad, chilli and lime salt 38.5 Crispy fried whole rock flathead with yellow bean and mandarin sauce, spring onion and coriander cress 34.5 Steamed john dory with wok tossed oyster mushrooms and siamese watercress, hand rolled rice noodles and a light soy and ginger broth37.5 Pad thai with grilled moreton bay bugs, fried tofu and coriander, roasted peanuts and chilli 35 Jumbo quail stuffed with freekeh, pine nuts and currants, pickled rhubarb and smoked cucumber, sumac foam 35.5 Roasted red duck curry, crispy fried egg, shallots, mint, sweet fish sauce and coconut rice 38.5 Dry aged 500g black angus rib eye steak with truffled celeriac remoulade, milawa mustards and horseradish cream 50 Something on the side 9 Steamed gai laan with oyster sauce and 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 Sweet indulgence Rose petal and Turkish delight ice cream with glace ginger and vanilla scented persian fairy floss 15.5 Blueberry cheesecake with frosted berries, lavender sorbet and raspberry curd 15.5 Drunken date and spiced gingerbread ice cream sandwich with medjool date puree and caramelised fuji apple 15.5 Pearl house made ice creams and sorbets, per scoop 5 A selection of house made sweet treats 10.5 Our own selection of matured cheeses served with quince paste, muscatel clusters, crusty bread and house baked lavosh 21.5 Note: Menu correct as of 3rd February 2012 - subject to seasonal adjustments Pearl Cafe New Spring - Summer Menu
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 Restaurant + Bar
631–633 Church Street
Richmond Victoria 3121
Telephone 03 9421 4599
eat@pearlrestaurant.com.au
