Pearla & Co

A celebration of Western Australia’s catch offers a glimpse of modern Aussie dining at its best.

This is more than just a new opening from Scott Bridger, a chef who made his name in this pocket of North Fremantle, but a restaurant driven by ethics and excellence in seafood. The anticipation turns out to be earned. The dining room feels purposeful, lightly industrial, yet inviting, designed for focus rather than flourish – not a kitsch maritime cue in sight. The ‘Co’ in the name is not decorative. It refers to the network of fishermen, many family businesses, whose work helps determine what arrives on the plate. Fish and chips but with a Bridger twist is smart, paired with whipped taramasalata, pickled onion and sea purslane from the outside garden. Dry aged fish tartare, beautifully seasoned and lifted by dill, lemon and shallots is a standout; smoked oyster cream adds depth rather than weight, while chive oil brings a fresh, aromatic finish. A sea lettuce cracker offers a necessary textural counterpoint. Another dry aged dish, of Albany bar cod, sees it hibachi-grilled and served with kohlrabi, confit tomato, mussels, saffron and sea blight. The smoke is measured and the accompaniments add warmth, salinity and depth. Dessert returns to the land with Perth Hills peaches, poached in prosecco – soft and fragrant, they’re paired with coconut and cardamom clusters, a coconut sorbet and karkalla. Pearla and Co. feels quietly assured, grounded in its community, and committed to those ocean-going families that are often the unsung heroes of our food scene.