Melbourne wine bar Pearl has undergone a complete transformation, with a new team, new menu and a new philosophy which centres around giving its customers a more immersive experience.
But what does that actually mean? Well, the bar now has a more intimate setting and guests will now be personally served by chefs and have their own sommelier guiding them on what to drink.
Pearl is the only wine bar outside of France endorsed by The BIVB Burgundy Wine Board for its exceptional offerings in Chablis, with over 600 from Burgundy, as well as 46 premium wines by the glass, all under Coravin preservation, Pearl also has over 100 rare wines in their cellar, for members and special guests to enjoy.
Chablis and oysters remain a key feature, but there is a range of new tasting menus and dishes and owner Jeremy Schinck is very excited about Pearl’s next chapter.
“Pearl has undergone a complete transformation. With our Executive Chef Claude Gorjux leading the way, we have assembled an exceptional new team. Pearl has transcended the boundaries of being just a restaurant; it has evolved into an immersive experience orchestrated harmoniously by our chef and sommelier. Our vision encompasses a world-class fusion of extraordinary cuisine, exquisite French wines, and impeccable service.
“To achieve this level of service, we have changed our operating model, transitioning to a four-day week to ensure that all our chefs are present during every service, personally delivering the culinary masterpieces they have crafted. In Melbourne (if not all of Australia), there is simply no other place where you can indulge in the unparalleled combination of French wines and premium ingredients showcased in our tasting menu, priced at a remarkable $125 per person. with an additional $95 per person for matching wine.”
Claude Gorjux, Executive Chef, added: “The space at Pearl is intimate and opulent and now the menu and experience matches perfectly. As a chef, I’m excited to have a close connection with every guest. Diners will get to see firsthand what’s happening in the kitchen, right before their eyes—it’s going to be a mix of excitement and a bit of nervousness, but it’s all part of the fun.”
