Rockpool Bar & Grill

Rockpool Bar & Grill Restaurant Review:

Diners enter to see soaring Art Deco décor, stout marble pillars, formally attired staff, and an audacious display of stemware. And while this is impressive, nothing surpasses the aromas, smoke and sizzle of expectation. Neil Perry’s long career as a top Sydney chef-restaurateur has revealed that he has a love of Asian flavors, seafood, prime meats and grilling, and matching them with some of the finest wines on the planet. In this trendy, upmarket temple to taste, he has created a bon vivant ambience that few other places can emulate. Understandably, Perry sources only the best produce, then deals with it respectfully. The extensive menu offers everything from caviar to clams, lobster to lentils, abalone and Alaskan king crab. The cold-bar is where you will find freshly shucked Sydney Rock oysters with mignonette sauce, yellowfin tuna tartare, salads and imported hams. There is charcoal oven baked seafood, wood-fired chicken, game and meats. But this is a steakhouse, too, so expect a range of Blackmore’s dry-aged Wagyu, Cape Grim dry-aged 36-month grass-fed beef and much more. Desserts include Catherine’s passion fruit Pavlova, raspberry sorbet with fresh raspberries, or petit fours. The wine list is world-class with dozens of options by the glass. This place deserves your full attention, so plan your time well. If it’s short, then consider the no-bookings bar menu. Order the Wagyu burger so at least you’ll glimpse what makes Rockpool Bar & Grill so special.