By day, the space is used to make Pearl’s delightful jams and chutneys and to prep legumes for the dinner sitting. But come 5:00 pm, wooden serving boards with piles of charcuterie, Cuca sardines with lemon and toast, and French and Tasmanian cheeses accompanied by quince paste and crusty baguettes are laid out for the lucky few who have stumbled upon the space. Sit at the bar (read: giant kitchen island), watching all the prep happen or join the troops at the communal table in the adjoining Roast Room overlooking the street.

With wines sourced from France, Spain, Italy, Australia and New Zealand, as well a selection of ciders, beers, Manhattans and Martinis, commence with a glass of Roland Tissier from Sancerre before sipping an aperitif to wind down after a culinary feast. Try the Duck Rillette served with warm, oil-drizzled slabs of bread and cornichons, or choose a plate from Pearl’s menu – though the chef usually has something in particular roasting especially for upstairs folk (last weekend’s dish was a slow-roasted duck).

With an air of exclusivity, or a place for appreciative locals to come together over European epicure, the diners downstairs will curiously wonder from where you’ve emerged all starry-eyed and smelling sweetly of fromager d’affinois. Beast & Beaujolais nights are also held on Wednesdays from 6:00 pm throughout autumn, with the Roast Room available for private functions (book here).

The Servery
Upstairs of Pearl Cafe
28 Logan Road, Woolloongabba
Ph: 3392 3300
Opening Hours: Thurs-Sat 5:00 pm to late