Jeremy Schinck and Malcolm Singh, the team behind Pinchy’s Champagne & Lobster Bar, have opened Pearl Chablis & Oyster Bar in Melbourne’s CBD.
The sister venue, located next door, focuses on the harmonious relationship between French Chablis wine and oysters.
“The vision and philosophy of Pearl celebrate their union,” says Schinck. “Oysters and Chablis naturally complement each other in their sublime taste, subtle minerality and underpinning saline characteristics.”
A collection of 500 Burgandy wines is on offer alongside the largest Chablis collection in the country.
Fresh seasonal oysters are sourced from growers on the oyster coast of NSW which are expertly paired with the right red or white wine to match.
The rock oyster range includes Moonlight flats (Steve Feletti), Wapengo Rocks (Shane Buckley) and Broadwater oysters (Greg Carton & Sue McIntyre).
Pacifics cover Coffin Bay oysters (Benji & Jamie Sellen) and Blackman Bay oysters alongside Angasi Provence oysters (Steve & Yvonne Young), South Coast sea urchins and periwinkles.
Pinchy’s Executive Chef Pedro Vicente shucks the oysters on demand, presenting them chilled or grilled straight to the table.
Guests can choose to order the oysters individually or by degustation, as well as other menu highlights such as duck liver parfait, trout rillette, sea bream crudo, beef tartare, and poached Murray cod.
Each month the venue will hone in on one Chablis producer from a range of appellations and vintage bottles (AC Chablis, Premier Cru and Grand Cru) to give diners the opportunity to taste and learn about rare wines.
“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 Schinck.
Pearl Chablis & Oyster Bar is open Wednesday to Sunday from 5pm until 12am.
