Lucinda O'Sullivan's Ireland

About The Restaurant

When I first visited Sebastien Masi and Kirsten Batt’s Pearl Brasserie in 2000 it was a stark modern basement which had been vacated by a celebrity chef in a hurry. However, the food was outstanding, as was the service and this really was a Pearl in the making. French born Sebastien Masi, trained from the age of 15 in the art of gastronomy, came to Ireland, having worked in a couple of Michelin starred restaurants in Paris, to work in the nearby Restaurant Patrick Guildbaud. He then moved across St. Stephen”s Green to work in the now departed Michelin starred Commons restaurant. Word soon spread in Dublin of Sebastien’s delicious food in Pearl and it is recognised now widely that Pearl is one of the best restaurants in Dublin. Always good food, always good service, always a buzz.

Over the years, Sebastien and Kirsten transformed the restaurant into an uber stylish yet comfortable location with a separate wine bar. I always say that, no matter what, the French have a way with food. It is their profession, it is their life, whether they're cooking it or eating it!!

To start there will always be Duck Foie Gras. It might be a terrine or it might be pan-fried served on toasted brioche with rhubarb and strawberry compote. John Stone Beef Tartare is combined with a celeriac remoulade and pickled shallots, and crispy Dublin Bay Prawns are wrapped in a spring roll pastry, with a marinated bean sprout salad, and a mango & black pepper dressing.

Mains include the likes of Turbot with brown shrimp, tarragon & caper veloute and steamed baby potatoes. Mint, slowcooked Moroccan style loin of lamb is with aubergine & tamarind compote, lemon confit, and a tomato & lamb jus, whilst a John Stone Irish beef fillet is with celeriac gratin dauphinois, carrot puree, and a morel mushroom sauce.Game will always be available in season and there is also a delightful 6 course surpise tasting menu, available to the entire table only. Do try Sebastien’s signature dish which is Squab Pigeon Rossini – cooked two ways – served with black truffle mash and pan fried foie gras.

There is an extensive wine list and you couldn’t do better than to take the advice of very approachable Sommelier Julien Hennebert who, apart from an extensive cellar of wines, has an excellent Sommelier’s Selection at very reasonable prices, as well as a selection of half bottles.

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