Member Review by elena

I have just returned from a much anticipated first visit to Pearl and was frankly disappointed. After waiting over 1 hour for our food, ok it is Friday night (booked for 7.30) our entree arrived. The oysters, although freshly shucked were not ready for comsumption - the muscle that joins the meat to the shell was still quite firmly attached, which in turn meant a sloppy mushy mess to the diner. Although my fellow diners had the much revered duck curry, which was very satisfactory, was really only a curry and hardly worthy of the status it receives. My main was the barramundi which was very unusual. I am by no means an expert critique, just a paying customer with an opinion, however i just found the flavours all too complex, the grilled mushroom was smokey but tasted of fire? and the chinese sausage that was so inconspicuously snuck in between the chinese cabbage was really not fitting. The vitenamese salad was just a bit unusual in that it was more of a dipping plate, although nice it lacked something, oil perhaps? Having said all this, there is one lasting impression - the lemon dipping oil served before our entree has left a fantastic taste. Overall, I would say $100 per diner was not well spent to my liking.

Member Review by corinne

The lustre of this Pearl has faded. Pearl Restaurant has long been touted as one of Melbourne's eclectic fine dining leaders. However, on a recent visit it is difficult to understand how it has maintained this reputation. On arrival, the restaurant features crisp white linen and a minimalist, casual elegance, with a small retinue of young, well-dressed staff gliding amongst the well-populated tables. Unfortunately, favourable first impressions are doomed to disappoint.

Granted the entrees of octopus accompanied by a well-conceived citrus salad and the scallops served on the shell with delicate asian flavours are aesthetically presented and generous. However, they are badly let down by a tough and slightly dry octopus and less than succulent scallops.

The mains, whole fish baked in banana leaves and an asian duck curry are once more well presented, but, the seafood is again let down by produce or preparation that is less than optimum. My partner, a keen fisherman in his spare time is also very disappointed and assures me the fish has been frozen. The duck, while accompanied by a tasty sauce, and my preference of all our dishes, is only just warm when it arrives at our table.

The wine list is a small saving grace, with carefully selected representation of various varietals, both by the glass and the bottle. However, although willing to help, the sommelier seemed less than assured. Likewise the young waiting staff, while very pleasant, provide service that has more to do with rote learning and programmed responses than true experience in silver service.

Overall it appears that pride in the quality of the dishes served has been sacrificed to that all too common demon, the management profit margin. This is definitely not a Paspaley Pearl.

For that special occasion, or just for those who enjoy outstanding food and service, Melbourne is sorely lacking a variety of choice for a consistent representative of the superior fine dining experience since the recent sad departures of Ondine and Le Restaurant.