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Pearls On The Beach :: SMH Good Food Guide
ONE HAT :: SMH Good Food Guide

Awarded one chef's hat in the SMH Good Food Guide Awards 2018

Scored 15.5/20

AWARDED ONE WINE GLASS

Once again, we're delighted to have been awarded a chef's hat at this years' Good Food Guide Awards. Here's an excerpt from the lovely review, which was even more flattering than last years':
“This pretty cottage, its toes virtually dangling in the sea, is about as close as you'll get to a Hamptons beach shack on the coast of NSW. Inside, expect whitewashed weatherboards, and a calm, almost tidal ebb and flow to service. Scott Fox's menu treads the line between simplicity and restraint with a few unexpected turns along the way. A seemingly simple dish of barbecued broccolini hits you with uncharacteristic depth of flavour ...”

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Pearls On The Beach :: SMH Good Food Guide
ONE HAT :: SMH Good Food Guide

Awarded one chef's hat in the SMH Good Food Guide Awards 2017

Scored 15.5/20

GOOD WINE LIST

We're thrilled to have been awarded a chef's hat again and to have upped our score from last year by half a point. Here's an excerpt from the review:
“… The beauty extends to the food with Old Bay spiced Balmain bug tails, their meaty flesh contrasting with silky corn custard and nubbly succotash. Global influences mark the menu, which includes a handy glossary. Twice-cooked wagyu intercostals with spiced carrot puree are all the gelatinous fun of beef ribs without the bone. And glory be, those crisp-fried onion rings on top are heaven. When the perfectly paced service delivers dessert, it’s coconut panna cotta with salty chocolate biscuit crumbs, shredded coconut and a crowning orb of chocolate sorbet.”

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Pearls On The Beach :: SMH Good Food Guide
Pearls On The Beach :: SMH Good Food Guide

Awarded one chef's hat in the SMH Good Food Guide Awards 2016

Scored 15/20

GOOD WINE LIST

Vibe: Pared-back beach house with fine food

“… Diners along the seaside verandah feel comfortable enough to natter while watching the waves. It’s as relaxing as stopping by your best friend’s beach shack, but with better food and bathrooms. The menu’s made for sitting back and sharing small plates, such as the earthy delights of twice-cooked carrots with house-smoked ricotta and drizzled leatherwood honey. Cobia tataki with pickled ginger eel is lively and fresh, particularly with a vibrant vouvray from the Loire Valley. Crunchy duck leg in syrupy master stock smells as sweet and homey as a cinnamon doughnut. There’s another whiff of Americana in the pork knuckle sandwich with salty radicchio, followed by ‘the Elvis’ desert of lightly dipped French toast with hop swivelling sweet peanut and bacon brittle…”

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Pearls On The Beach :: FR Top 500

  

Included in the Financial Review's 'AUSTRALIA’S TOP 500 RESTAURANTS' 2015, 2016 & 2017

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Pearls On The Beach :: SMH Good Food Guide

Recommended in the SMH Good Food Guide 2005-2015
Awarded "One Glass" rating for the wine list.

"Pearls is as on-the-beach as you can get, with every table in the stylish cottage turned towards the wash of the tide. With the water just a stone skip away, it's the sort of place that inspires the clinking of glasses and an off-the-cuff commitment to a sea change. As you're plotting your move, spoon up a glistening bowl of gazpacho with poached king prawns, bobbing with cubes of cucumber. Another must-try is fire-grilled yakitori quail, the right side of pink, on a nest of mizuna draped with nametake mushrooms and shredded daikon. Beef eye fillet is grilled rare, atop smooth potato puree spiked sour cream and chives and a proper pile of spiced onion rings; it's gutsy generous comfort food. Roast barramundi is cooked with more flair than fuss – the skin crisp, flesh flaky. Dessert ups the wow factor: pistachio sponge with raspberry white chocolate ganache, vivid raspberry sorbet and pistachio soil."


 

 

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