Bringing a new perspective to classical Cantonese cooking, this suburban restaurant is swinging for the fence when it comes to neighbourhood Chinese.
As the name implies, seafood is the specialty at Grand Pearl, and with over 45 years of experience, chef Jack Ng has his cuisine down to a fine art. His mud crab is some of the best you'll find in the area and comes in his own signature creations, like mud crab in black pepper sauce or stir-fried in milk.
Open
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Breakfast
Lunch
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Dinner
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Late
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Cantonese, Chinese and Seafood
Signature dish: Peking duck
Entree: $8-$25
Mains: $17-$29
Dessert: $8-$15
Payment accepted: MasterCard, Visa and EFTPOS
Licensed. Wine is available by the glass. BYO corkage $10 per bottle or $3 per person.
This venue accepts bookings. Group bookings are supported.
Seats 80
Wheelchair access
and wheelchair-accessible toilets
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