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;
natural, green chilli and spearmint nam jim, ginger and yuzu dressing 4.8ea

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