served with lemon (df/gf)

seaweed + cider vinegar, pepperberry, wakame (df/gf)

huon valley strawberry shrub, sweet red onion (df/gf)

scallion, pickled daikon, smoked chilli oil (df/gf)

smoked soy, guava vinegar (df/gf)

tasmanian urchin uni, lime + chilli pearls, ginger (df/gf)

bacon, worcestershire dressing (df/gf)

tasmanian southern bluefin tuna, betel leaf, sea urchin caramel, tasmanian apple, chilli (df)

australian wild fish, tiger’s milk, crispy wonton crackers, chilli oil, chive oil, avocado puree (gf)

ask staff for today's selection of australian seafood, served with soy, radish, pickled ginger + wasabi (df/gfa)

ceviche cured australian fish, sesame, ginger, chilli + lemon (df)

ceviche cured tasmanian scallops, sesame, ginger, chilli + lemon (df)

tasmanian pacific oyster, vodka, tomato juice, tabasco + lemon (df/gfa)

tasmanian pacific oyster, sake, mirin, wasabi + ginger (df/gfa)

tasmanian pacific oyster, forty spotted gin, dry vermouth, olive (df/gf)

roasted tomato cultured butter, homemade pesto (dfa)

mures hot smoked australian warehou, chipotle aioli, chives, dill, toasted pigeon whole bakery sourdough (df/gfa)

crispy wild mushrooms, smoky chilli oil (v) optional seared tasmanian scallops

australian wild fish, candied chilli, house made lime + coriander aioli (gf)

tasmanian bass strait squid, house made lime + coriander aioli, salad (gf)

60g tasmanian scallops, artichoke emulsion, crispy potato spiral + fresh herbs (gfa)

140g australian tiger prawns, garlic, lime, coriander, charred lime (gf)

3 shells with 30g of tasmanian abalone each, yuzu, sesame, ginger, chilli, coriander (df/gf)

seasonal australian wild fish fillet, lemon beurre blanc, crispy mushrooms, charred broccolini, chive oil (gfa)

australian fish, chunky chips, salad + tartare sauce (df)

tasmanian scallops, chunky chips, salad, house made tartare sauce (df)

mixed premium australian seafood, white wine, garlic, chilli, onion, capers and parsley (dfa/gfa)

baked australian fish fillet, red miso marinade, seasonal vegetables (gf)

120g australian shark bay crab, lemongrass, coriander, cherry tomatoes, chilli, squid ink pasta (dfa/gfa)

fried, vegan lemon + thyme aioli, green asparagus, freeze-dried lion’s mane (df/gf/vegan)

½ grilled tasmanian lobster served warm with seasonal salad, garlic yuzu butter or aromatic herb oil (dfa/gf)

4 tasmanian pacific oysters, 4 chilled MSC australian prawns, pearl sashimi, ceviche cured australian fish tacos, panfried australian wild fish, salt + lemon pepper tasmanian squid, chips, salad, bread, dipping sauces. Option to add a half or whole lobster.

200g charred tasmanian octopus, 120g grilled tasmanian squid, 100g australian wild fish, 60g tasmanian scallops, pearl's signature garlic butter sauce + charred lemon (gfa)

tartare sauce (df/gfa/v)

pomegranate dressing, pecorino, toasted buckwheat(gf/dfa/v/vga)

baked + fried potatoes, served with creamy sauce of: feta, onion, parmesan cheese, cream cheese, fresh herbs (gf/v)

preserved lemon, brown butter, fried shallots(gfa/dfa/ v/vga)

Must be ordered for the whole table, not suitable for dietary requirements. Pigeon Whole Bakery Sourdough, Tasmanian Pacific Oysters, Tasmanian Southern Bluefin Tuna Tartare, Australian Wild Fish Crudo, Australian Seafood Pasta, Miso Glazed Premium Australian Fish, Mochi Brownie. Option to add half or full lobster.

choice of tomato base or creamy bacon sauce, linguine pasta (v)

choice of battered or seared australian fish, chunky chips, garden salad (gfa/dfa)

caramelised bananas, candied chillies

red wine poached pear, green cardamom, golden hazelnuts

vegan vanilla ice cream, cherry compote, berries (df/gf/vegan)

charles reuben estate brandy caramel, raisin, lakker ivory coast 65% dark chocolate (gf)

with non-alc amaretti 16, or with liqueur 22

with lavosh crisps + nubeena pear paste, choose from birch's bay grandvewe gin herbalist, birch's bay grandvewe sapphire blue, coal river valley ashed brie, coal river valley washed rind brie