Sydney Morning Herald Good Food Guide Awards 2009 – 2017
Two Hats
Australian Gourmet Traveller Restaurant Awards 2017
Top 100
Ranked Number 11
“The cornerstone of good cooking is to source the finest produce.” – Neil Perry
Our beef is sourced directly from the producers and dry aged on our premises. The dry ageing process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu and Cape Grim Grass Fed Beef fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.
Rockpool Bar & Grill Sydney is an award winning resturant.
The essence of true hospitality is generosity. People who are really good in this business are nurturers. Yes, we put plates on the table and pour wine but it’s all about creating a lasting memory – and that’s where generosity comes in. In essence, being a great restaurateur is nothing more than motivating your staff […]
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Aesthetically beautiful, adorably bite-sized, and a result of painstaking skill and precision, sushi is an ancient culinary art form that that been globalised and hybridised, yet still bears the stamp of time.
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To cook flounder whole, it has to be gutted and scaled – just ask your fishmonger to do it for you. If you prefer, you can cook the flounder straight on the barbecue, which gives the fish a delicious smoky flavour.
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