Pearl + Co

Pearl + Co Hobart's waterfront oyster bar and seafood restaurant. Oysters. Drinks. Views.

A fresh, Japanese twist for the weekend, with our oysters getting the spotlight.📸 Tasmanian Pacific Oysters With yuzu ga...
18/07/2026

A fresh, Japanese twist for the weekend, with our oysters getting the spotlight.

📸 Tasmanian Pacific Oysters
With yuzu garlic butter + shichimi togarashi

Available now on our specials menu until sold out.
pearlandco.com.au/book-now | (03) 6231 1790

Don’t let the name fool you, Jackass Morwong is a delicious Tasmanian fish with firm, mild flesh, best enjoyed fresh off...
17/07/2026

Don’t let the name fool you, Jackass Morwong is a delicious Tasmanian fish with firm, mild flesh, best enjoyed fresh off the grill. It’s now featured on the special’s menu at Pearl!

📸 Whole Tasmanian Jackass Morwong
Served with sauce meunière + aromatic citrus salad

pearlandco.com.au/book-now | (03) 6231 1790

A little weekend seafood treat on the docks?📸: Premium Australian Wild Fish200g panfried fillet, lemon beurre blanc, cri...
10/07/2026

A little weekend seafood treat on the docks?

📸: Premium Australian Wild Fish
200g panfried fillet, lemon beurre blanc, crispy mushrooms, chive oil + charred broccolini

Bookings | (03) 6231 1790 | pearlandcohobart.com.au/book-now

One final temptation in the form of our crimson panna cotta, with red wine poached pear, hazelnut praline, and tasmanian...
20/06/2026

One final temptation in the form of our crimson panna cotta, with red wine poached pear, hazelnut praline, and tasmanian cherry gel.
A little bit of Dark M**o in every bite.
pearlandco.com.au/black-pearl

19/06/2026

Gather around the flames, with our Bonfire Mary cocktail for Dark M**o.
Available until 22nd of June!

"The true color of life is the color of the body, the color of the covered red, the implicit and not explicit red of the...
18/06/2026

"The true color of life is the color of the body, the color of the covered red, the implicit and not explicit red of the living heart and the pulses." - Alice Meynell

📸: Blood & Ash Pasta
Mixed Tasmanian seafood, linguini, beetroot glaze, gochugaru, squid ink pangrattato

See more of our Black Pearl offerings for Dark M**o at pearlandco.com.au/black-pearl

Take a sip of our Poison iV cocktail. Yes, it will be delivered to your table via portable iv stand and decanted from a...
15/06/2026

Take a sip of our Poison iV cocktail. Yes, it will be delivered to your table via portable iv stand and decanted from a medical IV bag.

Just little Dark M**o things.

View our whole Black Pearl menu at pearlandco.com.au/black-pearl
Available 11-22 of June.

The time of Dark M**o is upon us, which means our Black Pearl menu has once again risen from the depths to tempt you. R...
14/06/2026

The time of Dark M**o is upon us, which means our Black Pearl menu has once again risen from the depths to tempt you. Running 11-22 of June.

📸: UNHOLY OYSTER TRINITY
FIRST SIN - charcoal ajo blanco, chilli oil, crispy shallot
BLACK TIDE - squid ink crème fraîche, fermented chilli gel, calamansi ponzu
LAST RITES - smoked chilli emulsion, guava vinegar, purple crisp

View our full offering if you dare at pearlandco.com.au/black-pearl

Celebrate the long weekend with an oyster or two!📸: Sea Smoke OystersTasmanian pacific oysters with smoky crème fraiche ...
08/06/2026

Celebrate the long weekend with an oyster or two!

📸: Sea Smoke Oysters
Tasmanian pacific oysters with smoky crème fraiche + lemon balm

Open 11am to 9pm today.
pearlandco.com.au | (03) 6231 1790

Our latest winter special is beautifully fresh King Morwong herb velouté, with a gochujang glaze and oyster mushrooms. ...
07/06/2026

Our latest winter special is beautifully fresh King Morwong herb velouté, with a gochujang glaze and oyster mushrooms. Full of flavour, it's a wonderful dish for cooler weather.

pearlandco.com.au | (03) 6231 1790

Address

Victoria Dock
Hobart, TAS
7000

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 11am - 9pm
Sunday 11am - 9pm

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