The menu at Pearl changes regularly depending on what's available from the fishmonger that morning – there may be nannygai one week, and leather jacket the next. The focus here is on sustainable seafood, and most of what ends up on your plate comes straight out of the ocean that the restaurant faces.
The menu is heavily influenced by the Mediterranean. Lunch might be a bowl of steaming Port Lincoln mussels wok-tossed with garlic, white wine, tomato and smoky chorizo, or crispy school prawns tossed in tapioca flour with house-made salt-bush and nori salt. There’s also fish and chips, and daily specials such as oysters, locally caught squid and stingray. Greek influences weave through the menu – in dishes such as the bougatsa (filo pastry with baked vanilla custard) and fakes (lentil) soup with winter greens.
Winemaker and Oddio co-owner Steven Crawford helped curate the wine list. Naturally, there’s Crawford’s own Frederick Stevenson label on the menu, alongside local drops from Paralian, Koerner and Bondar.
Friday Night Fish dinners are 7pm each week (doors open at 6.30pm for drinks and bookings are essential).
Phone: No phone
Gift the experience of Australia's
best restaurants, cafes and bars