The Black Pearl Oyster Bar
The closest one can come to tasting the seaOur Atlantic oysters are cultivated in the cold, nutrient-rich waters of the Benguela Current and opened to order.
From the Oyster Tank — Takeaway
Closed Oysters — Per Oyster
Fresh, unopened oysters packed chilled for takeaway.
Closed Oysters — Half Dozen
Closed Oysters — Dozen
Closed Oysters — Two Dozen
Opened Oysters — Half Dozen
Freshly shucked and packed over ice with lemon and house mignonette. Best enjoyed immediately.
Opened Oysters — Dozen
Taste the Atlantic
The First Oyster
One freshly opened Atlantic oyster with your choice of dressing.
One Pearl, One Pour
One freshly opened oyster with a tasting pour of selected Cap Classique — an approachable way for first-time oyster guests to experience the taste of the Atlantic.
First Timers
Three Pearls
Three freshly opened oysters, served natural or with your choice of dressings — one dressing for all three, or a different dressing on each.
Six Pearls
Six freshly opened oysters, served natural or dressed to order — one dressing for all six, up to three different dressings, or the Black Pearl Six: one signature dressing on each oyster.
Signature
The Black Pearl Dozen
Twelve freshly opened Atlantic oysters served over ice with lemon, mignonette and your selection of signature dressings. Ideal for sharing.
Signature
Pearls & Bubbles
Cold Atlantic oysters. Fine bubbles. A natural pairing.
Graham Beck Brut — Glass
Cap Classique, Robertson. Fine, energetic bubbles with lime, yellow apple and subtle brioche — our by-the-glass pour.
Graham Beck Brut — Bottle
Pierre Jourdan Brut Cap Classique — Bottle
Franschhoek. Delicate yeast and citrus lead to green apple, lemon and a clean mineral finish — elegant and refreshingly dry.
Krone Borealis Brut — Bottle
Tulbagh, vintage. Chosen for its crisp acidity and freshness.
Dressed, Not Disguised
Natural — freshly shucked with lemon and cracked black pepper
Classic Mignonette — red-wine vinegar, shallot and black pepper
Chilli & Lime — fresh red chilli, lime and coriander oil
Ginger & Scallion — fresh ginger, spring onion, soy and sesame
Sweet-and-Sour Habanero — fruity habanero, citrus and a delicate sweet-and-sour glaze
Bloody Mary — tomato, vodka, Worcestershire sauce, celery and Tabasco
Benguela Fire — fire-roasted tomato and red pepper, preserved lemon, capers and mild chilli
One Extra Dressing
Selection of Three Dressings
Full Dressing Flight
Smoke & Fire
Warm-Smoked Atlantic Oysters — Three
Oysters gently smoked in their shells, finished with charred lemon butter, pickled shallot and fresh herbs. Warm-smoking gives a delicate fire flavour while preserving their natural character.
Warm-Smoked Atlantic Oysters — Six
Black Pearl Baked Oyster Trio
Three baked oysters, each prepared differently — Café de Paris (herb butter, toasted breadcrumbs), Benguela Fire (roasted pepper, tomato, preserved lemon, mild chilli), Smoked Cheese & Garlic (garlic butter, mature cheese, crisp herb crumb), and Oyster Rockefeller (spinach, fresh herbs, garlic butter, crisp Parmesan crumb).
Signature
Black Pearl Baked Oyster — Six
The Black Pearl Celebration
Twelve Atlantic oysters — natural, dressed and baked selections — accompanied by a bottle of Premium Cap Classique.
Signature
Smoked Oyster Dip
A creamy dip of lightly smoked Atlantic oysters, lemon, herbs and a touch of horseradish, served with grilled sourdough.
The Black Pearl Experience
From Ocean to Fire — tasting menuFour courses chosen by the chef, walking the room from the oyster tank to the open fire. A wine pairing flight is offered alongside. Available for the whole table.
Four Courses, Chef’s Selection
Three Pearls → Flame-Kissed Scallops → Kingklip, à la Grenoble → Basque-Style Burnt Cheesecake
SignatureWine pairing flight available
Something to Start
From the fire, before the main event.Flame-Kissed Scallops
Four butter-seared scallops, fire-roasted corn purée, local samphire, preserved lemon & caper butter.
Signature
Fire-Roasted Prawns
Four shell-on prawns grilled over flame with garlic, chilli & citrus butter, served with grilled sourdough.
Café de Paris Snails
Locally cultivated Swakopmund snails gratinated in our Café de Paris garlic butter, served with grilled sourdough.
Pearl Corn Ribs
Golden fried corn ribs, Black Pearl Coastal Umami Spice, fresh lime & coriander.
VG
Skeleton Coast Lobster Bisque
Deep shellfish bisque finished with brandy, cream & charred tomato, served with grilled sourdough.
Grilled Asparagus
Fresh local Swakop River asparagus, flame-grilled and smothered with hollandaise, Parmesan & toasted almonds.
Creamy Garlic & Leek Mussel Pot
Atlantic mussels, leeks, roasted garlic, white wine, cream & Parmesan, with charred sourdough.
From the Atlantic
Caught close, cooked simply. The flame finishes the sentence.Kingklip — à la Grenoble
Flame-grilled kingklip, buttered calamari savoury rice, charred preserved lemon, capers & fresh parsley.
Whole Flame-Grilled Kabeljou
Pan-sized whole kabeljou filled with dill, fennel, shallots, lime & fresh herbs, with boiled parsley potatoes and coastal kohlrabi slaw. Subject to availability.
Skeleton Coast Seafood Platter
Crayfish, prawns, kingklip & mussels brought together over open flames, with buttered calamari savoury rice and warm Benguela Fire Sauce.
Signature
Flame-Grilled Monkfish & Crayfish Espetada
Monkfish & crayfish flame-grilled on a skewer, served over buttered calamari savoury rice, gratinated with Thermidor sauce.
Flame-Grilled Crayfish
Atlantic crayfish basted with lemon & herbs, buttered calamari savoury rice and your choice of house sauce.
Signature
Benguela Flame-Grilled Prawns
Eight flame-grilled prawns smothered in our house garlic-chilli Benguela butter, served with buttered calamari savoury rice and charred lemon.
Black Pearl Fish Curry
Flame-kissed seafood and prawns in a fragrant tomato, coconut & coastal spice curry, served with basmati rice, tomato sambal & coriander.
From the Garden
Earth and fire, with enough substance to stand beside the sea.Coal-Roasted Aubergine Steak
Thick-cut aubergine grilled over coals, layered with roasted tomato, mozzarella & basil pesto.
Flame-Grilled Oyster Mushrooms
White bean cream, crispy layered potato, fire-roasted vegetables & lemon-herb oil.
VG
From the Land
Namibian beef & game, over open coals.Carnivore Grill
Loin of Namibian oryx, flame-grilled whole, served with crispy layered potatoes, green vegetables & smoked bone-marrow butter. Best served medium-rare.
Signature
Namibian Grass-Fed Beef — 300g
Flame-grilled free-range rump or sirloin, crispy layered potato & rosemary-garlic butter. Best served medium-rare.
Black Pearl Peri-Peri Chicken
Flame-grilled deboned chicken thighs, house peri-peri sauce, polenta-style chips & corn salsa.
Salads
Fresh, bright plates for the table or alongside the fire.Fire-Roasted Beetroot
Roasted beetroot, orange, rocket, goat’s cheese, toasted seeds & citrus dressing.
VG option
Kohlrabi & Green Apple Slaw
Shaved kohlrabi, crisp apple, cabbage, fresh herbs, lemon-Dijon dressing & toasted almonds.
Black Pearl Green Salad
Seasonal leaves, cucumber, avocado, fresh herbs, toasted seeds & house lemon dressing.
Sides
Built for the table and the grill.Pap Chips
Golden-fried fingers of traditional Southern African maize — crisp outside, soft and creamy inside.
Crispy Layered Potato
Pressed layers of potato, deep-fried until golden and exceptionally crisp.
Crispy Corn Ribs
Sweet corn, Coastal Umami Spice & fresh lime.
Fire-Roasted Vegetables
Roasted root vegetables, za’atar, wild honey, balsamic & olive oil.
Buttered Calamari Savoury Rice
Buttered savoury rice with tender calamari, red pepper, peas, parsley & lemon.
Side Salad
Fresh greens, cucumber, tomato, peppers & red onion with house dressing.
House Sauces & Butters
Choose a finishing sauce or butter.Benguela Fire Sauce
Fire-roasted tomato, red pepper, preserved lemon, capers & mild chilli.
Thermidor Cream Sauce
Creamy cheese, white wine & mustard.
Oyster Mushroom Sauce
Oyster mushrooms, cream & white wine.
Caper & Preserved-Lemon Dressing
Bright lemon, capers, herbs & olive oil.
Creamy Peppercorn Sauce
Brandy, green peppercorns, beef stock & cream.
Charred Lemon & Parsley Butter
Charred lemon, parsley & garlic.
Garlic, Chilli & Citrus Butter
Garlic, mild chilli, citrus & herbs.
Café de Paris Butter
Aromatic house compound butter with herbs, capers, mustard & anchovy.
Rosemary Butter
Roasted garlic, rosemary, parsley & lemon.
Something Sweet
A final taste from fruit, flame and comfort.Grenadilla Panna Cotta
Vanilla yoghurt panna cotta, fresh grenadilla, citrus syrup & almond brittle.
Basque-Style Burnt Cheesecake
Burnt cheesecake with seasonal citrus compote.
Cherries Jubilee
Warm cherries flambéed with vodka and vanilla ice cream.
Coastal Seasonal Mess
Crisp meringue, vanilla-yoghurt cream, seasonal fruit compote, fresh fruit & citrus zest.
Cake of the Day
Please ask about today’s carrot cake, chocolate cake or cheesecake selection.
Coffee & Tea
Decaf & alternative milk availableEspresso
Double Espresso
Americano
Flat White
Cappuccino
Latte
Mocha
Iced Coffee
Hot Chocolate
Irish Coffee
Whiskey, cream, slow-pulled coffee.
Kahlúa Coffee
Baileys Coffee
English Breakfast Tea
Green Tea
Chamomile Tea
Peppermint Tea
Masala Tea
Sourdough, Cultured Butter
Charcuterie & Artisan Cheese Board
Juices & Refreshments
Fresh & bottledOrange Juice
Apple Juice
Pineapple Juice
Cranberry Juice
Tomato Juice
Sweet Lassi
Salty Lassi
Bottled Water — Still
Bottled Water — Sparkling
Cordials
Lime, elderflower, blackcurrant, or orange.
Milkshakes
Thick, cold and classicVanilla Bean
Dark Chocolate
Salted Caramel
Strawberry
Cocktails
Mixed at the bar, built around the coastBenguela Sour
Whisky, citrus, egg white, a dash of bitters.
Copper & Smoke
Mezcal, blood orange, chilli-copper rim.
Desert Fig Old Fashioned
Bourbon, fig, orange bitters.
Current & Kelp Martini
Gin, dry vermouth, sea-salt rim.
Amarula Espresso Martini
Vodka, espresso, Amarula.
Pearl Spritz
Cap Classique, elderflower, soda.
Beer & Spirits
Local & importedNamibian Draught Beer
Namibian Bottled Beer Selection
Imported Beer Selection
Spirits & Whisky Selection
Ask your host for the full list.
V — Vegetarian · VG — Vegan · GF — Gluten Free · Please advise your host of any allergies