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Thursday, December 15, 2005

Lunch @ Pearl

A last minute booking for five, which at this time of year isn't easy, saw the staff at Pearl pull off a miracle with the aid of some table re-arrangements

12:45 saw us seated and offered the usual still or sparkling option along with a substantial wine list. A 2001 Clover Hill sparkling was dutifully chosen.

When the remainder of our party arrived we were offered the menus, where after great diliberation we selected

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Tartare of Beef - a fine mound of Hopkins River beef coated with beetroot shoots accompained by a vessel full of buttery toast soldiers; delicated spiced, the beef was paired with quail egg

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Quail and Shitake Dumpling in Broth - the dumpling was perched on a disc of rice sausage and bathed in a spicy broth

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Sauteed Pearl meat - sliced pearl meat lightly sauteed offered upon a half shell

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Coddled Egg Toastie with scallops and salmon caviar - a classic dish from Pearl

Main courses are as follows:

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Whole Baby Snapper with coconut caramel

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Roast Red Duck Curry with fried egg and rice
- fragrant and sweet, not too hot, moist tender duck

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Steamed Red Emperor, rice noodles, baby corn

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Yellowfin tuna seared on one side only

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Pork coated in herb crumbs, served with saffron butter and a dice of roasted red and yellow capsicums

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Thai-flavoured green salad

Desserts

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Chocolate Souffle with caramel tart and coffee ice cream

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Banana Tart Tartine with sesame wafer


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The details:
Pearl Restaurant
631-633 Church Street, Richmond
Dinner: Sunday-Friday 6.30pm-11.00pm and Saturday 6.00pm-11.00pm
Lunch: Sunday-Friday 12.00pm-3.00pm
Phone: 03 9421 4599

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