Our dinner menu

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