PEARL KITCHEN

A real gem

Papamoa eatery Pearl Kitchen is injecting life – and woodfired pizza – into the Coast Boulevard neighbourhood.

WORDS KATE UNDERWOOD / PHOTOS ROBBIE HUNTER

At their new Papamoa eatery, Pearl Kitchen, local hospitality royalty Andrew Targett and Annemarie Cambie and their friendly staff are serving innovative food and organic coffee to enthusiastic diners seven days a week. By award-winning owners, it’s a venture backed by experience and crafted with intention.

The thoughtful, sophisticated eatery welcomes food-lovers, families and furry friends to enjoy exemplary eggs bene or sit back and sip on a Pearl Tini, their twist on the popular cocktail. Its entirely madefrom-scratch offerings also include their house-cured, thick-cut smoked bacon, which takes five days to produce, and Freya the sourdough starter, who’s

responsible for the sourdough rye breads and woodfired pizza bases. There’s crispy squid with chilli and lime; an artfully plated, twice-cooked duck salad with toasted hazelnuts, crunchy cos and fresh peach that’s equal parts delicious and fancy; and a Palermo pizza with house-ground Sicilian sausage, wild fennel and caramelised red onion – packed with heat and flavour. With something for everyone, you can load up the little ones on the Bambino waffles before letting them loose to play on the lawn while you relax with a vino in the sun-drenched courtyard.

“Inspired by a mix of seasonality, modern Mediterranean and a touch of Asian flair, our simple yet complex menu is designed to be fresh and fun,” says Andrew. He works closely with head chef Nigel Reid, the two of them bringing to the table more than 50 years of experience in high-end dining.

Aesthetically, Pearl Kitchen is the embodiment of unpretentious luxury. Having worked with David Wingate of Wingate Architects on previous projects, Andrew and Annemarie brought him back on board to help design their new fit-out. Starting with a blank slate, they modelled the rectangle space to hint at the shell of a pearl, its dark exterior encasing the treasure within. In the heart of the dining room, the gold-panelled counter contrasts with deep green accents, while blown-glass lights hang like sculptures above the wooden tables and leathercushioned, custom-built seating,

ABOVE Friday night cocktails and ice-cold Peroni on tap. BELOW Woodfired pizza in the making. OPPOSITE Panroasted lamb loin with a pea, pancetta and porcini risotto.

complemented by Scandi-style chairs. From the open kitchen to the seamless indoor-outdoor dining and a wrap-around deck that captures the sun all day long, it’s been skilfully designed for both flow and function.

Andrew began his career as an apprentice chef at Bethlehem’s Somerset Cottage. After meeting Annemarie at a café in the Mount, they headed off to Melbourne and Sydney to spend several years working in top-hatted restaurants, before returning to the Bay, opening Elizabeth Café & Larder in 2012, then selling it in 2017. They say Pearl Kitchen has been embraced by local residents since it opened mid last year. “It’s been a good little journey,” says Annemarie. “The people here were ready for something different. It really is such a special and supportive community.”

The couple attribute their success to the loyal relationships they’ve built along the way with fellow hospitality businesses, their suppliers and their army of “customers for life”. Not to mention their staff, including restaurant manager Courtney Bones, who’s worked with them for seven years. Then there’s head barista Sammy

ABOVE Pan-fried market fish with slaw, mango salsa and flatbread.

BELOW Nigel (left) and Andrew in their element.

Robinson, who’s also the whizz behind the happy-hour cocktail specials that are very popular on Friday evenings. “Even our kitchenhands are total legends,” says Annemarie. “They keep the most immaculately clean station and lift the standard of the entire kitchen.”

What sets Pearl Kitchen apart is a level of maturity and professionalism that comes from years of experience, clever design, beautiful food and passionate people. If the past few months are anything to go by, its lustre looks set to shine for years to come.