After more than a decade shaping Perth’s coastal dining scene at Bib & Tucker, Scott Bridger is back, bringing his signature ingredient-driven philosophy to Pearla & Co. – a new seafood destination on the shoreline he calls home.
From locally sourced seafood (some of which is dry-aged on site) to seasonal WA vegetables, Bridger’s latest venture is as much about storytelling as it is about flavour – a tribute to the producers, fishermen, and growers whose craft fuels every dish.
With a team of rising talent, a refined yet relaxed coastal space, and a menu that champions sustainability, Pearla & Co. promises simple things done beautifully, and a celebration of the very best of Western Australian seafood.
Scott, we thought you were hanging up your boots after your long tenure at Bib Tucker. Clearly you have more to give. Tell us what drew you back to developing a new concept from scratch.
The opportunity to open a seafood restaurant has always been in the back of mind, to be able to open Pearla in an area I love and have grown up in is exciting. But my relationships and connection to produce within the industry were the biggest drawcard.
Coastal dining has been a consistent theme throughout your career. How does Pearla & Co. capture the rhythm and spirit of the Western Australian coast in both its food and atmosphere?
Over the last 20 years I’ve been cooking near, or on, the water – my inspiration has always been centred around produce, place and seasons. With such a great coastline as our backyard, Pearla gives us an opportunity to showcase produce we have been dreaming to use and dishes we have been longing to create.
Can you share an example of a dish that embodies that philosophy and perhaps some of the more off-piste species diners might discover on the menu?
Our menu is inspired by the Australian coast, with a focus on Western Australian seafood and vegetables. We have dry aged fish at the heart of the menu, an oyster offering that will have rock and Pacific oysters and seasonal vegetables that change weekly, dependant on availability. We are excited to be using some lesser-known species of fish that eat beautifully, like Silver Trevally sashimi, along with whole butterflied small fish like Flathead and Mackerel.
What’s hands down the most delicious dish on the menu you’re excited to share?
We have a beautiful octopus dish planned for opening, where simplicity will take place, cooked over coals, with an XO sauce made from smoked tomatoes, squid and seaweed.
Are there particular venues in Australia or abroad that have influenced Pearla in terms of food, design, or the overall guest experience?
I have personally always taken my inspiration from the produce itself, but as an industry on the whole, we have seen the rise of seafood-led venues across the world, which is really exciting. There are some amazing venues in Europe and the US, but Australia is leading in seafood sustainability, which excites me.
Working with local producers, fishermen, and growers is central to the restaurant. Are there any collaborations or relationships that you are particularly excited to bring to the table?
We will be working closely with locals like Anthony Heslewood from Revolution Fisheries in Busselton for fish in our dry ageing programme. Then there’s Endeavour Foods, Leeuwin Coast, Fremantle Octopus and some smaller producers for specific ingredients in the kitchen. At the bar, we have Damaged Goods Distilling Co and Running with Thieves, who both have great local stories and their ethos aligns closely with Pearla.
In assembling your team, who are you most excited to work alongside, especially among the younger chefs and rising talent?
Our team is something I am really proud of – they are a group of rising talent in the hospitality space and it’s really amazing to see the ideas they bring to the table.
Pablo Gosleti is our head chef, a role he is stepping into for the first time. He is a very creative up-and-coming young chef, one to keep an eye on.
Jack Collins, our Bar Manager, has recently returned from a high-end London bar. He has great energy and has shaped Pearla’s drinks programme. Sophie Visser will lead the front of house service and venue with warm hospitality and energy.
The venue blends refined design with a relaxed coastal aesthetic. How did you and co-owner Amalie approach creating a space that feels both beautiful and approachable while keeping sustainability in mind?
We’ve been lucky to take over a venue space with such great bones, high end finishes and flooded with natural light.
With sustainability always a focus for Pearla, Amalie White, co-owner & creative director, led the vision for the design, focusing on how we could work with what already existed and make the space our own. Drawing inspiration from the coast, natural light and soft elements, the three key spaces of Pearla are filled with textural organic layers and tones, making it relaxed yet refined from the moment you enter.
Looking ahead, how do you hope Pearla & Co. will influence Perth’s dining scene and what does success feel like for you in this next chapter?
For me, it’s about creating a place that feels connected to where we are, fresh seafood by the coast, done simply and with care. I hope Pearla gives people a sense of the producer and an understanding of where it comes from before it reaches the plate. If guests can taste that honesty and the effort that goes into what’s on the plate, then that’s success in our eyes.