Overview
Pearl Chablis & Oyster Bar will soon shuck its last bivalve. The beloved Bourke Street speakeasy is set to close its doors for the final time this July, following last week's announcement that sister venue Pinchy's will also shutter this month.
Since opening in 2022, the sleek 28-seater has provided something of an antidote to Melbourne's increasingly maximalist fine-dining scene. With its laser focus on premium Australian seafood and an unrivalled chablis program — thought to be the largest in the country — Pearl carved out a niche for elegantly understated luxury.
In a statement, owner and Director Jeremy Schinck cited a range of factors behind the decision, including the upcoming closure of Pinchy's, which played a vital role in supporting Pearl's more elevated format.
"Unfortunately, with the economic climate and announced closure of Pinchy's ... we've had to make the difficult decision to close Pearl," said Schinck. "To our loyal guests, suppliers, friends, and industry peers, we thank you for supporting our vision and celebrating something that was truly unique to Melbourne."
The news seems especially sudden given the unveiling just last month of Sam Holman as the venue's new Executive Chef. The Vue de Monde alum was charged with transforming the menu from a snack-and-sip offer to a nine-course degustation journey. The good news is that there's still time to sample Holman's produce-driven menu and selections from the award-winning wine list, with Pearl set to dim the lights on Saturday, July 19.
It might just be goodbye for now, though, with Schnick hinting at a potential return — this time, with a bigger and bolder iteration of the Pearl concept.
"While this chapter is ending, I'm already planning the next," Schinck says. "Pearl 2.0 is on the horizon, and I look forward to sharing something even more exciting in the near future."
Pearl Chablis & Oyster will hold its final service on Saturday, July 19. Find it at Level 1/200 Bourke Street, Melbourne. For more information, head to the venue's website.