What’s On


Manjimup Truffle Tasting Menu

Embrace winter and Western Australia’s seasonal harvest with Rockpool Bar & Grill’s Manjimup Truffle Tasting Menu.

Head Chef Ludovic Mulot brings the best of his French culinary credentials to the table, with an exquisite five-course menu, paired with wine and featuring fresh black truffles in each dish.

Available throughout winter.
Lunch & Dinner – Thursday to Sunday.
Dinner – Tuesday & Wednesday.

$145 per person.
$215 per person with wine pairing.





Roast Jerusalem Artichoke Soup with Manjimup Truffle Foam
2016 Peybonhomme-les-Tours ‘Le Blanc’ Sauvignon Blanc Semillon Blend, Bordeaux, France
Slow-Cooked Egg, Truffle Cream and Manjimup Truffle Soldier
2017 Marcel Deiss Pinot d’Alsace, Alsace, France
Abrolhos Island Scallops with Manjimup Truffle Butter
2018 Catena Chardonnay Mendoza, Argentina
Wood-Fire Grilled Cape Grim Fillet with Périgueux Sauce
2012 Glenmore Cabernet Sauvignon, Margaret River, WA
Charcoal Roasted Coral Trout with Herb Salad and Manjimup Truffle and Mushroom Tapenade
2015 Weszeli ‘Langenloiser Schenkenbichl’ Erste Lage Grüner Veltliner, Kamptal, Austria

 Potato and Manjimup Truffle Puree
Truffle Infused Brillat-Savarin, Honeycomb (supplement $20)
2019 Handpicked Pinot Noir, Mornington Peninsula, Victoria (optional $16)
Faux Truffle – Milk Ice Cream with Manjimup Truffles, Honey Macadamia Parfait
2012 AJ Adam ‘Drohner Hofberg’ Riesling Auslese, Mosel, Germany

Subject to availability


Torbreck Wine Dinner

Experience a taste of the internationally acclaimed Barossa Valley vineyard Torbreck at a beautiful four-course dinner paired with these finest of Australian wines.

Rockpool Bar & Grill Sommeliers and respected Winemaker Ian Hongell, who hopes to be in attendance, border restrictions permitting, have handpicked the wines to showcase on this very special evening.

Tuesday 10th August – 6.30pm.
$295 per person.
Book Here.



First Course
Fried Calamari with Macadamia Tarator & Finger Lime
2020 Steading Blanc Marsanne Roussanne Viognier
Second Course
Dry Aged Wagin Duck, Onions and Duck Sauce
2018 Kyloe Mataro, 2018 Hillside Grenache
Third Course
Cape Grim Dry Aged 36 Month Rib-Eye or Fillet
Served With
Hand-Cut Chips
Roasted Jerusalem Artichokes, Green Raisin & Saltbush
Cos Endive & Radicchio Salad with Palm Sugar Vinaigrette
2018 The Gask, 2018 The Factor, 2013 The Factor
Fourth Course
Pyengana Clothbound Cheddar, Cow’s Milk, TAS
Manchego, Sheep’s Milk, La Mancha, Spain
Served with Fruit Bread and Sultanas
2018 Descendant, 2018 RunRig

Cuvee Chocolate Truffles
Wagyu Butter Salted Toffees