Dinner at Pearl Chablis & Oyster Bar
The all-new Pearl has recently welcomed a trio of award-winning chefs to elevate its traditional Chablis and oysters offerings. We were invited along to experience the new Pearl.
The one-of-a-kind Melbourne restaurant has undergone a transformation, breaking down the barrier between diners and the kitchen to create a more intimate setting.
The traditional French bar menu is now replaced with a modern Australian dining experience, where their talented chefs will personally serve and guide you through a world-class culinary journey.
Adding to the delight, your very own sommelier will expertly curate drink pairings, making it an unforgettable dining experience.
Alaskan Crab, premium oysters and Grand Cru on a Wednesday night at Pearl Chablis & Oyster Bar in Melbourne hits the spot (David and Gary). An extraordinary evening enjoying surely one of Melbourne’s finest food and wine experiences.
We applaud the recent Pearl transformation to bring a new level of sophistication in its food offering to match the exceptional French wines, led by rock star Head Chef Max Doucet and Sommelier of note Luke Campbell. The Pearl Experience ($125pp plus $95 for matching wines) is one of the best value and highest quality experiences going around.
Our stunning “The Pearl Experience” featured -
Oysters 3 ways
Caviar Sandwich - Brioche, egg yolk, creme fraiche, caviar
Ocean Trout - Smoked trout, kohlrabi, tofu, Mountain marigold
Beef Tartare - Tenderloin, fermented chili, potato galette, truffle
Alaskan King Crab - Alaskan King crab, jalapeno, finger lime, dashi, oyster cream
Pearl Experience - Smoked Paspaley pearl meat, Rock Oyster, old vine Chablis, cauliflower, beurre blanc
Abalone - 46 hr slow cooked Black Lip Abalone, shio koji, barely, pork and chicken consomme
Chocolate Tart - Bitter chocolate, sunchoke caramel, caviar
A highlight was the Domaine Laroche Chablis Grand Cru 'Les Clos' as well as other acclaimed French wines paired with the dishes. Highly recommended. #invite