The team behind Pinchy’s Champagne & Lobster Bar has opened Pearl Chablis & Oyster Bar, with Jeremy Schinck and Malcolm Singh (Pei Modern. Press Club) at the helm of the new decadent sequel venue, next door.

Tucked away behind the bustle of Bourke Street, the intimate inner-city speakeasy is a contemporary reimagining of old-world elegance; boasting an impressive collection of over 500 Burgundy wines and the largest Chablis libraries in the country, and potentially the world.

Shucking a line-up of the freshest, seasonal pick of premium oysters sourced from the best growers along the Oyster Coast of NSW, Pearl Chablis & Oyster Bar appeals to both Chablis and oyster connoisseurs and those beginning to acquire a taste of the finer things in life.

With an impressive range of varietals sourced from the Chablis (AOC) and other regions of Burgundy, both red and white wines will be expertly matched in taste and complexity to complement the Oyster du Jour.

Each month Pearl will also celebrate one Chablis producer, hand-picking a range of appellations and vintages (AC Chablis, Premier Cru and Grand Cru) to give guests the unique opportunity to taste rare wines and to learn about and explore the distinct notes and characteristics the region is famous for. With perfectly paired dishes, it’s set to be a sanctuary for any wine connoisseur.

Pearl Chablis & Oyster Bar is inspired by the intertwined relationship over history. The Chablis wine region draws its distinct dry, light-bodied minerality and saline quality from harvesting in limestone-rich soil, formed by ancient fossilised oyster shells during the Jurassic period.

“The vision and philosophy of Pearl celebrate their union. Oysters and Chablis naturally complement each other in their sublime taste, subtle minerality and underpinning saline characteristics”, says Owner Jeremy Schinck.

With daily specials crafted by Pinchy’s Executive Chef Pedro Vicente, the oysters are presented chilled, grilled or au natural, shucked on-demand with theatre and delivered