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.
This is the best meal the chef has had all year. And it wasn’t at a Michelin-starred restaurant. It was near the beach on the NSW North Coast with three passionate people at the helm.
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Chirashi is the type of sushi that most of us have never heard of, despite it being on the scene since the 18th Century, or for as long as its maki sushi (sushi roll) cousins. The word chirashi means scattered, which describes the way in which piles of primarily raw fish, or sashimi, and colourful […]
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Primitivo is a variety of red grape grown across Puglia, which is among Italy’s largest wine-growing regions.
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