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

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Something smaller …

Freshly shucked kumamoto oysters with green chilli nam jim, lime and mint 4ea

Chickpea soup with honey and za’atar 16

My tartare of hopkins river beef, beetroot shoots and quail egg yolk, soldiers 22.5

Buffalo milk mozzarella with stewed red and gold peppers, torn basil and grilled olive bread 17.5

Broad bean and roasted beet salad, pecorino peparto and an ortiz anchovy grissini 16.5/24.5

White cooked chicken salad with cucumber and rose petal ajar, coriander & peanuts 22.5/31.5

Stir fried calamari, king brown mushroom and green mango salad 22.5/30.5

Green papaya and smoked ocean trout with longans, kaffir lime, thai basil and torn chilli 24.5/33.5

Wok fried blue mussels from spring bay with sour orange curry, snake beans, mint, chilli and kaffir lime 18.5/27

Lemon scented risotto with roast yabbies and silver leaf 17.5

Something more substantial …

Boned and rolled suzuki jewfish, soy marinated and crispy fried with stir fried lettuce, lup cheong and shiitake in oyster sauce 36.5

Quail stuffed with red grapes and flowering thyme on white polenta and taleggio, a hot salad of sunflower shoots and rocket, pinot noir verjuice and watermelon rind pickle 31.5

Boned whole garfish wrapped in rice paper and hot mint, stuffed with spicy pork and sticky rice sausage with sweet and sour sauce 33.5

Roasted red duck curry, crisped fried egg, shallots, mint, sweet fish sauce and coconut rice 38.5

Wagyu minute steak, buttered spinach and portabello mushrooms, spicy tomato jam and onion rings 32.5

Something on the side 9.5

Roasted beetroot and blood orange salad

Hand cut chips with saffron and garlic salt

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 & cobram estate extra virgin olive oil

Something to finish…

Sweet tomato confit with vanilla ice cream 16

Steamed rhubarb and gingerbread pudding with rhubarb syrup, glace ginger
and baked apple ice cream 17

Pearl’s banana split with banana ice cream and chocolate sorbet, hazelnut praline 16

Turkish delight and rose petal ice cream, glace ginger and persian fairy floss 14

House made ice cream selection - ask for our daily selection 6/scoop

Persian fairy floss - chocolate by the glass and pistachio nougat 10

Sweet treat selection

A selection of classic australian sweets including hedgehog, coconut ice, valhrona lamingtons and chocolate crackles 5ea

Cheese

Onetik Ossau-Iraty: An artesian sheep’s milk cheese from France’s Basque region 22

Traditionally made by shepherd’s 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

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

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

Just 50m down the road from the restaurant, the cafe offers a casual lunch but still in the Pearl style…

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