The seafood stalwarts behind Pinchy’s have quietly unlatched the door to their second venue in Melbourne, Pearl Chablis and Oyster Bar.
While there are no prizes for guessing the locale’s specialty, there is far more packed into this intimate venue than one might think. The charming sibling space to Pinchy’s comes from owners Jeremy Schinck and Malcolm Singh (ex-Pei Modern and Press Club respectively) who together wanted to champion the synergy of Chablis and oysters both in their history and while at the table—and in your mouth.
“The vision and philosophy of Pearl celebrate their union. Oysters and Chablis naturally complement each other in their sublime taste, subtle minerality and underpinning saline characteristics,” says owner Jeremy Schinck.
Singh and Schinck source their shells from around the country, with much of what’s up for shucking coming from New South Wale’s revered oyster coast. As one would expect, several Pacifics and Rocks are on offer, live and ready for shucking; while the deep-water—and generally much larger in size—Angasi oyster can also be found in the display. Those who really want to venture from the standard can indulge in south coast urchin and periwinkle.
The Burgundy and Chablis selection is, well, extensive—it’s in the name, after all. With 500+ Burgundy wines and a hefty Chablis catalogue, Pearl lays claim to having the largest library of the stuff within the country. What that means is this spot can cater to first-timers and connoisseurs alike; bottles start at modest, sub-$100 price tags and climb into the thousands, while oysters can be ordered as singles through to degustations.
Adding to your options is a considered menu leaning into the theme and origins of Pearl’s concept. Trout rillet, beef tartare with oyster cream and a poached Murray cod are just several dishes that’ll balance out what’s on the table in front of you, and with that Chablis or Burgandy.
Pearl Chablis and Oyster Bar is open now at level 1, 108/200 Bourke Street, Melbourne.
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Image credit: Jana Langhorst