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Pearl

After a decade of dining excellence, founding chef Geoff Lindsay has left, but Pearl continues to deliver under long-time lieutenant, David Ricardo. Pearl’s white space is decorated with black Pirelli flooring and Eames seating for a look that showcases well-dressed diners. Food and wine selection is via an iPad app containing pages of New and Old World wines – with tasting notes – and a concise food menu. Start with a Thai-style appetiser of betel leaf piled with chopped prawn, peanuts, pomelo and sticky caramel; then perhaps a sang choi bau of stir-fried king prawn with shiitake, water chestnuts and longans. The confit duck curry has near-legendary status but relative newcomers such as the hand-cut cold-smoked Woodbridge ocean trout are equally deserving of praise. Seize the opportunity to try one of the superb sweets; the Tasmanian leatherwood honey mousse with organic figs is excellent.