66 Hunter St, Sydney
Monday – Friday: 12 – 3pm, 6 – 11pm (bar open all day)
Saturday: 5.30 – 11pm
Sunday: 6 – 10pm
Good Friday – Dinner Only
Easter Saturday – Dinner Only
Easter Sunday – Dinner Only
Anzac Day – Dinner Only
Booking for 5 or more people?
Call +612 8099 7077
Looking to book your next function?
Click here to check our private dining rooms and functions packs
“I believe this restaurant offers a great opportunity for you to taste the beef types and different cuts to see which you enjoy most. Perhaps, like me, you will love them all. To do so is easy – share steaks across the table for main course with some side dishes and really taste the difference. This is what I call family style service and it is to my mind the best way to enjoy this restaurant and make a real experience out of it. The staff on the floor and in the kitchen are very familiar with this style of service. So whether you want to look at different cuts or grass versus Wagyu – here is the best place to do it. This is the way I always eat at Rockpool Bar & Grill.” – Neil Perry
The bar at Rockpool Bar & Grill is the perfect venue for a pre or post lunch or dinner drink or for a casual bite to eat. With a no bookings policy, a fantastic bar menu and a cocktail and wine list second to none, it is ideal for those impromptu moments.
Rockpool Bar & Grill Sydney has an extensive wine list with over 3,000 wines, a full bar of spirits and a selection of bottled beers. You may pre-select from our functions wine list provided or alternatively our Sommelier team will be happy to liaise with you regarding your beverage choices from our full wine list.
Neil Perry AM is one of Australia’s leading and most influential chefs. Opening Rockpool in 1989 with the intention of establishing one of Australia’s finest restaurants, Perry has gone on to win a long list of awards, both here and overseas.
Neil Perry is Rockpool Dining Group’s Brand Ambassador, working across a growing number of restaurants, including Rockpool Bar & Grill in Sydney, Melbourne and Perth, Spice Temple in Sydney and Melbourne, Rosetta Ristorante in Melbourne and Sydney, Saké Restaurant & Bar in Sydney, Melbourne and Brisbane and a growing number of Burger Projects across the country.
Corey’s cooking career began in some of Sydney’s most acclaimed kitchens, including Catalina and Flying Fish, where he honed an already impressive knowledge of all things seafood. He joined Rockpool Bar & Grill in its opening year, where he assisted in the development of the restaurant’s fish and seafood program. His culinary talent and uncompromising approach to quality of produce saw him take the reins as Head Chef in 2013.