The main inspiration for my cooking comes from cuisines whose food is based on love and respect for the ingredients, and the shared table, where food is enjoyed together with people who care for each other.
Frequently asked questions and general information about the Restaurant:
Executive Chef – Geoff Lindsay
Head Chef – Lisa Oxenbould
Maitre D – Pierre Stock
Reservations Manager – Kate Christensen
Cuisine – Modern Australian - refer to Menu
Capacity – 70 in the dining room, 24 in the bar, and 24 in courtyard (weather permitting)
Credit Cards – American Express, Diners Club, Visa, MasterCard
The Reservations Manager is able to assist with special requests to make your dining experience at Pearl memorable. Please consult the Reservations Manager at time of booking.
Pearl is a fully licensed restaurant with an eclectic and ever changing wine list featuring over 900 selections. If you wish to bring a special bottle of wine it must be done by prior arrangement with the Reservations Manager or Sommelier. We love great wine and would love to assist in making your special bottle an event.
Our corkage policy is $30 per 750ml bottle; the limit per party is two bottles. BYO is by prior arrangement only.
We have a number of tailored menus to suit your special dietary needs. These include vegetarian, vegan, coeliac and other special dietary requests, please discuss your requirements with us prior to you visit.
If you would like to send a bottle of champagne to a guest celebrating a birthday or anniversary, buy dinner for a client or friends, we can assist with these services.
If you would like to arrange a birthday or celebratory cake, our pastry chef will create a special cake for the occasion.
Gift vouchers are available starting from $100. Simply request a Gift Voucher Form from our Reservation Manager.