Review on The Pearl Brasserie

Tranquil music, open peat fires and an exotic aquarium define the mood in this informal brasserie run by an enthusiastic couple. The white walls are festooned with colourful modern paintings and the food shows real flair.

Sebastien Masi looks to France for most of his culinary inspiration, although his dishes often have twists – especially from the Mediterranean. Baked loin of rabbit is stuffed with prawns and accompanied by baby leeks and star anise sauce, while pan-seared fillet of black sole is served with warm potato and beetroot salad. Elsewhere, squab pigeon Rossini with pan-fried foie gras and black truffle mashed potato is pure French bourgeois luxury.

Attached to the brasserie is a seductively attractive oyster bar offering fresh bivalves, cheese platters, decadent cocktails by the glass or pitcher and – of course – Champagne.

The Pearl Brasserie is also featured in: Michelin Guide

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Cuisine

French

Chef

Sebastien Masi and Mark Bodie

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Mon-Fri (1.00 - 3.00pm Sat)
Dinner: 6.00 - 10.30pm Mon-Sat

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Pearl Brasserie

Facilities at The Pearl Brasserie

  • Private parties
  • Vegetarian menu
  • 90 covers
  • Family Friendly

Address

The Pearl Brasserie
20 Merrion Street Upper
City of Dublin
County Dublin
2

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The Pearl Brasserie Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Pearl Brasserie

Patron/Host Kirsten Batt & Patron/Chef Sebastien Masi
The Pearl Brasserie
The Pearl Brasserie

Virtual Tour of The Pearl Brasserie