Now Open: Pearl Chablis & Oyster Bar

Old-world meets new in a casual-luxe CBD venue combining world-class French Chablis with Australia’s best oysters

The team behind Pinchy’s Champagne & Lobster Bar has opened Pearl Chablis & Oyster Bar, with Jeremy Schinck and Malcolm Singh (Pei Modern. Press Club) at the helm of the new decadent sequel venue, next door. 

Tucked away behind the bustle of Bourke Street, the intimate inner-city speakeasy is a contemporary reimagining of old-world elegance;  boasting an impressive collection of over 500 Burgundy wines and the largest Chablis library in the country, and potentially the world. 

Shucking a line-up of the freshest, seasonal pick of premium oysters sourced from the best growers along the Oyster Coast of NSW, Pearl Chablis & Oyster Bar appeals to both Chablis and oyster connoisseurs and those beginning to acquire a taste of the finer things in life. With an impressive range of varietals sourced from the Chablis (AOC) and other regions of Burgundy, both red and white wines will be expertly matched in taste and complexity to complement the Oyster du Jour. 

Each month Pearl will also celebrate one Chablis producer, hand-picking a range of appellations and vintages (AC Chablis, Premier Cru and Grand Cru) to give guests the unique opportunity to taste rare wines and to learn about and explore the distinct notes and characteristics the region is famous for. With perfectly paired dishes, it’s set to be a sanctuary for any wine connoisseur.

Pearl Chablis & Oyster Bar is inspired by the intertwined relationship over history. The Chablis wine region draws its distinct dry, light-bodied minerality and saline quality from harvesting in limestone-rich soil, formed by ancient fossilised oyster shells during the Jurassic period. 

“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. 

With daily specials crafted by Pinchy’s Executive Chef Pedro Vicente, the oysters are presented chilled, grilled or au natural, shucked on-demand with theatre and delivered straight to the table. Order individually or by degustation, with an impressive line-up of the best oysters from around the country.

The oyster menu offers a  wide range of varieties including deep-water Angasi as well as Sea Urchins and Periwinkles. A number of new flavours and combinations are explored where finishes to drizzle the delicacies are on offer and promise to excite the palate. 

Fresh and alive from the display:

  • Rock Oysters – Moonlight Flats – Steve Feletti; Wapengo Rocks – Shane Buckley; Broadwater Oysters – Greg Carton & Sue McIntyre;
  • Pacifics – Coffin Bay Oysters – Benji & Jamie Sellen; Blackman Bay Oysters;
  • Angasi –  Provence Oysters – Steve & Yvonne Young;
  • South Coast Sea Urchins & Periwinkles. 

A line-up of smaller sea and land focussed dishes will satisfy those looking for tasty morsels or something more substantial:

  • Duck Liver Parfait – Port pomegranate balsamic jelly, piccalilli and bread; 
  • Trout Rillette – Green apple, tarragon, yuzu served with fennel baguette crisps;
  • Sea Bream Crudo – Cured and smoked pearl meat, salted daikon, pepper leaf pickle, EVOO, fresh cherries, borage salt;
  • Beef Tartare – Oyster cream, pickled kohlrabi, vadouvan crumb, fennel oil and crisp; 
  • Warm Oyster  – Konbu beurre blanc, trout bacon butter;
  • Poached Murray Cod – Warm tartare, lemon pepper crumb.

 “Indulgent, rich, and delicious, oysters are best enjoyed with a crisp glass of white wine, champagne or beer, as the acidic component delicately balances the creamy flavours that oysters are renowned for,” says Jeremy. 

With design overseen by Brandworks, the space captures the essence of the brand with contemporary references to elements of the ocean. Using a mix of soft finishes that encapsulate a calm and tranquil energy, neutral palettes of draped linen and plush muted, ocean-green upholstery are balanced with an opulent centrepiece green marble bench, natural stone paving, lime-washed timber and distressed metal and textural rendered walls. In an elegant inner-city escape, guests can choose to perch at the bar with the day’s fresh selection of oysters presented on ice or find a seat at the high tables surrounded by a library of prestigious French wine on display.

Where old world meets new – at Pearl, the world is your oyster and with a glass of Chablis, time is in your hands.

Open Wednesday to Sunday, 5pm until 12am.

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