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Published January 18th 2021
A seafood feast for the senses
My very first visit to Pearl was blessed by sunshine, blue skies and a shimmering sea. The location of this very special restaurant means that my next visit might well involve stormy skies and choppy grey waves.
Menus showcase salty sea gifts, sustainably sourced and local, seasonal produce including South Australian wines. I hadn't previously tasted Bondar Rose but decided it would be the perfect choice to accompany a seafood feast at the beach on a summer's day. The fact that this Rose comes from nearby McLaren Vale reinforced my decision - food and wine always taste best close to its origin.
Our friendly and informative server, Galen, proudly announced each course and checked in, from time to time, to ensure all was well. All was certainly well after a few sips of the perfect Rose and morsels of bread with salsa.
Generous bowls of school prawns followed and were accompanied by a creamy aioli with roasted garlic and lime. Galen assured us the prawns could be eaten whole without the need for messy dissection.
Steamed Port Lincoln Mussels with wine, tomato, garlic and parsley followed and did need dissection but that was part of the enjoyment. Eating mussels straight from their shell then licking salty fingers reminded me of days on the coast in France eating moules-frites.
We lingered long enough for our appetites to recover slightly in order to enjoy dessert. Scoops of fig and almond ice cream, encased in a Baklava 'sandwich' arrived at our table as we swooned. It was the perfect end to a perfect lunch at the beach in the sunshine.
Pearl is open for lunch from Friday to Sunday and for dinner on Friday evenings. Menus are set and dishes designed to be shared. Bookings are essential. The kiosk is open for take-away each day from 9am.