Pearl

In 2010, Pearl moved up eight spots to place at number 18 of the Australian Gourmet Restaurant Traveller Guide's Top 100 Best Restaurants in Australia list and again received Two Chefs Hat status from The Age Good Food Guide Awards. Thanks to Australian-born head chef and co-owner Geoff Lindsay, these are just two of of the many awards Pearl has reaped since opening its doors in 2000.

Lindsay grew up in Warrnambool, south west of Victoria and is "a fifth generation Aussie boy who is seduced by ginger, chilli and palm sugar, turkish delight, chocolate and pomegranate."

The chef believes his food is intrinsically Australian. "It is multicultural and layered with influences from all over the world, and spiced with a new frontier enthusiasm."

 Complimentary eggplant starter

My tartare of hopkins river beef, beetroot shoots & quail egg yolk with soldiers

Slow braised beef cheek with hot & sour salad, hand rolled rice noodles

Roast red duck curry, crispy fried egg, shallots, mint, lime, sweet fish sauce & coconut rice

Having read rave reviews about their duck curry, I was excited to finally taste it. This was definitely the star of the night. We were instructed to mix the curries with the sauces as we went along to create as much flavour/heat/spice as we liked. And to finish with raw white cabbage to cleanse our palates. 

Pearl is located at 631-633 Church Street, Richmond. If you are after something a bit more casual, the Pearl Cafe is situated a few doors down (599 Church Street) and is open daily for breakfast and lunch. For more, please see www.pearlrestaurant.com.au

Dinner Menu

Entrées - From $22

Mains - From $36

Sides - From $11

Desserts - From $17

Cheers x

"Hunger is the best sauce in the world."  ~Cervantes