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
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
Quail and Shitake Dumpling in Broth - the dumpling was perched on a disc of rice sausage and bathed in a spicy broth
Sauteed Pearl meat - sliced pearl meat lightly sauteed offered upon a half shell
Coddled Egg Toastie with scallops and salmon caviar - a classic dish from Pearl
Main courses are as follows:
Whole Baby Snapper with coconut caramel
Roast Red Duck Curry with fried egg and rice
- fragrant and sweet, not too hot, moist tender duck
Steamed Red Emperor, rice noodles, baby corn
Yellowfin tuna seared on one side only
Pork coated in herb crumbs, served with saffron butter and a dice of roasted red and yellow capsicums
Thai-flavoured green salad
Desserts
Chocolate Souffle with caramel tart and coffee ice cream
Banana Tart Tartine with sesame wafer
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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