Pearl Menu
Oysters
SYDNEY ROCK
Creamy, rich and minerally with a pop of natural saltiness
COFFIN BAY
Boasting a beautifully firm texture, these oysters are famous for their sweetness
TASMANIAN
Equal parts savoury and sweet and renowned for their natural herbal notes
Toppings
Select up to four per event
MIGNONETTE
Finely minced shallots cured in Barossa Valley red wine vinegar
NDUJA & PARSLEY BUTTER
Spiced Italian pork, whipped with local artisan butter, grilled fresh to order
QUANDONG MARMALADE
Australian native peach stewed down to create a sticky, sweet and sour topping
GIANT STEPS VERMOUTH, CARAMEL LEMON TWIST
Zesty and botanical vermouth, with a bitter sweet caramel lemon twist
SMOKED WHISKEY
Cold smoked whiskey with Canadian maple vinaigrette
KILPATRICK
Zesty and umani dressing with a hint of spice, topped with crispy prosciutto
ROCKAFELLA
Creamed baby spinach, pernod and panko crumbs, grilled live to order
LIME CAVIAR VINAIGRETTE
Native Australian finger limes, native lime juice and extra virgin olive oil
YARRA VALLEY CAVAIR x FOUR PILLARS BLOODY SHIRAZ GIN
Ruby stained salmon roe caviar with notes of citrus and juniper with a salty pop
FOUR PILLARS GIN & TONIC, PICKLED CUCUMBER
Herbaceous gin mixed with cold pressed cucumber and herbs topped with picked cucumber
BLOODY MARY
Belvedere vodka with cold pressed Italian tomatoes seasoned with citrus and spices
WASABI TEMPURA
Lightly battered crispy tempura oysters, aioli, chilli jam and zesty lime oil
SLOW ROASTED BONE MARROW
Caramelised roasted bone marrow whipped with local artisan butter and chopped parsley, grilled fresh to order
Caviar
Served natural, on house buckwheat blinis or as bumps served with ice-cold Belvedere Vodka
CAVIAR GIAVERI BELUGA
Smooth and firm in texture, boasting a earthy buttery flavour with a mild salty overtone
CAVIAR GIAVERI OSETRA
This roe features a creamy, nutty rich flavour that melts on the tongue
CAVIAR GIAVERI WHITE STURGEON
Creamy and earthy with subtle flavours of crisp seawater
YARRA VALLEY SALMON ROE CAVIAR
Vibrant orange gems, delicate in texture and pack a big salty punch
YARRA VALLEY X FOUR PILLARS BLOODY SHIRAZ GIN
Ruby stained salmon roe caviar with notes of citrus and juniper with a subtle briny finish
Canapés
BUCKWHEAT BLINI
Créme Fraîche topped with Yarra Valley Salmon Roe Caviar or Osietra Caviar
LINE CAUGHT SNAPPER KOKODA
Lime cured snapper, tomato, Spanish onion, coriander, coconut
SPANNER CRAB CROUQUETTES
Celeriac remoulade, French mustard, dill
YELLOWFIN TUNA CRUDO
Créme Fraîche, basil oil, crispy shallots
CARAMELIZED SCALLOPS
Prosciutto crumb, smoked potato aioli, herb oil
YELLOWFIN TUNA TOSTADA
Wasabi aioli, toasted coconut
POACHED SPANNER CRAB REMOULADE
Mini crumpet, dill aioli
HOUSE TARAMASALATA
Triple cooked potato fondant, Yarra Valley salmon roe caviar
BEETROOT CURED SALMON
Crispy Agria potato latke, dill cream
MINI MUSSEL FRITTER
Fresh white bread, confit garlic aioli, house chilli jam