Located in the heart of Melbourne’s arts precinct, Miss Pearl Bar + Dining offers locals and theatre-goers a vivid Asian-influenced dining experience in a lively and contemporary setting.
Miss Pearl Bar + Dining has been spearheaded by Head Chef Sushil Aryal, who previously trained under some of the best Chefs in Australia and worked at venues including Cumulus Inc, Spice Temple, Vue de Monde and Cutler and Co.
Sushil has curated a menu that is split across snacks, small and large plates, sides and a bar offering for those wanting something a little more casual before heading to a show, given its location at Southbank Theatre.
A new Winter menu includes crispy tofu with banana blossom, fried yuba and tamarind; stracciatella crispy chilli, black bean and scallion pancake; market fish with chickpeas, tomato sambal and rice paddy herb; miso-roasted cauliflower with lemongrass sate and crisp soybean and Jack’s Creek flat iron steak with shio kombu butter and togarashi fries.
Sushil says: "The menu at Miss Pearl heroes flavours from across Asia. I get so inspired by the food of Japan, Thailand and Vietnam and this is very much on show in our new menu.”
The menu has been designed with visitors to the arts precinct in mind - diners can choose from the à la carte menu or pre-theatre dining menu. Miss Pearl Bar + Dining also offers an express lunch, a range of group menus, and a bar and snacks menu.
The drinks menu has been crafted to complement the contemporary Asian menu. Taking inspiration from the flavours being used in the kitchen, Bar Manager Kristyanna Sheppard has created sugar syrups with ginger and lemongrass, using them in hero cocktails such as Siam Siam with chilli-infused tequila, ginger, lemongrass and mango syrup and Jungle Bird with Blanco rum, lychee liqueur, pineapple and lemon.