Pearl Brasserie

Just a few doors away from The Merrion Hotel Sebastien Masi and Kirsten Batt’s chic Dublin restaurants serving some of the cleverest food in town.

The basement room has been beautifully styled using a mix of stone, organically shaped fabric lights, dark wood, original art and a dramatic aquarium. A cute bar makes a cosy spot for pre-dinner drinks with leather seats by the fireplace especially welcoming on a cold evening.

There’s an unmistakably Gallic air to Pearl, from the predominantly French staff to the extensive wine list and the menu. Over ten years Sebastien has find-tuned brasserie food and taken it to a new level, pioneering exquisite flavour combinations with beautiful presentation. This signature style is now delivered with flair by head chef Mark Bodie and standards are as high as ever.

Everything in Pearl smacks of class, from the charming welcome to the attentive service; the house pesto served with bread to the innovative amuse bouches; the sparkling stemware to the crisp linen table cloths; the breadth of ingredients to the picture-perfect dishes.

Diners can expect exciting menus that combine seasonal ingredients with choice artisanal produce. Over half the menu features fish and shellfish, always perfectly cooked and paired with fresh clean flavours. Starters are delicate and luxurious - perhaps a prawn and red pepper bisque with lobster tortellini, red mullet and ratatouille or new season asparagus wrapped in Serrano ham with a soft egg and black truffle hollandaise.

Meat lovers might find an exquisite main of milk-fed veal breast served with black truffle linguini and Parmesan, while the day’s special might pair sea bream with parsley risotto, snails and Dublin Bay prawns to create a truly memorable dish.

Equal care has been afforded to the wine list, which offers an excellent selection of house wines by glass, carafe or bottle, all comfortable priced. France is especially well represented on the list and lovers of sweet wines will be impressed by the strong selection on offer.

These will go well with Pearl’s desserts, which are created with as much style and care as everything else on their menus. From classics like vanilla crème brulée to mouth-watering originals like blackberry tart with chocolate ganache and yogurt sorbet, a meal in Pearl will undoubtedly finish on a high note.

From the pitch-perfect service to the convivial atmosphere, Pearl is a gem of a restaurant in every way possible.

All round, an exceptional dining experience - and now that Sebastien and Kirsten have taken over Locks Brasserie, fans can enjoy the same philosophy of good food, comfort and friendliness beside the Grand Canal.