Pearl + Co Restaurant Review

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Publishedon 16/10/2016 - 01:45 am


We are very excited to welcome one of the newest additions to Hobart’s emerging waterfront dining scene.

To be specific, Pearl + Co is not entirely new. The restaurant (located within the ground floor of the Mures building previously occupied by Orizuru sushi bar) has been open for almost a year.

However, you may have noticed a recent surge in attention capturing dishes coming from their direction.

Pearl + Co Interior

This is thanks to new head chef Joel Pead, formerly of Frogmore Creek.

Having worked alongside Ruben Koopman at Frogmore, Joel brings a very similar style of food to Pearl + Co, combined with his own exceptionally creative flair.

Prepare to have your senses stimulated with a visually impressive collection of small plate offerings to awaken your tastebuds.

Bright colours, striking shapes, clean lines, and an array of textures from gels and foams, soft and creamy to crispy and crunchy bits are some of the things you can expect to find, and are exactly the sort of pleasant surprises you want from a meal. Joel has some clever techniques on hand to create dishes that are intricately crafted together into delightful little gardens on a plate.

We opted for the Chef’s Table seven course degustation, which featured dishes such as Beetroot, quinoa, hazelnuts and goats cheese (to start), Smoked duck, chestnut cream, potato and roasted garlic puree, and 40° Ocean Trout with wasabi, ginger slaw, black olive, lime yoghurt and caviar.

Beetroot, quinoa, hazelnuts and goats cheese

Smoked duck, chestnut cream, potato and roasted garlic puree

40° Ocean Trout with wasabi, ginger slaw, black olive, lime yoghurt and caviar

Then dessert was delivered - green apple gel, frangipani crumble, apple parfait, torched meringue, sherry caramel and burnt honey ice-cream. Following suit from the previous courses, it (almost) looked too nice to eat.  Of course the problem with dessert is that one is never enough.

So, along comes dessert number two...

Cherry and pistachio financier, roasted white chocolate sable, cherry gel, chocolate crisps, cherry blossom, crystalised violets, greotene cherries, freeze dried cherries, condensed milk tuille and condensed milk ice cream. A perfect way to end our dining experience (if it must end at all).

green apple gel, frangipani crumble, apple parfait, torched meringue, sherry caramel and burnt honey ice-cream

 

Cherry and pistachio financier, roasted white chocolate sable, cherry gel, chocolate crisps, cherry blossom, crystalised violets, greotene cherries, freeze dried cherries, condensed milk tuille and condensed milk ice cream

 

Quite reasonably priced for what is offered in the degustation at $75 per head, for an extra $40pp you can opt for matching wines. There is a very nice cocktail list which we can see being popular in the summer months.

Inside the restaurant is a beautifully fitted out interior that reflects a design of understated elegance;  sleek and modern with furnishings in dark chocolate hues.  Large glass windows looking out onto Victoria Dock toward the boats gently bobbing in the marina provide a welcome sea breeze when opened on a balmy evening. With seating for just 40, you can expect an intimate yet relaxed dining experience.

Pearl + Co are also currently taking bookings for New Years Eve. For more information, visit: http://www.pearlandco.com.au

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