A special-occasion mainstay with all the trimmings and then some.
Australia’s finest produce is at the heart of the Rockpool experience, but a commitment to high standards isn’t exclusive to the food coming from Brendan Owens’ prodigious kitchen. It begins at the grandiose, candlelit entrance hallway and extends to the fine furnishings, precise design detail and, of course, its lusty wine list.
Delicate seafood dishes sit alongside robustly flavoured dishes that start in the paddock. Steak tartare is coarsely ground, its savouriness boosted by aged Pyengana Dairy cheddar, while a side of creamed corn oozes nutty manchego, flecks of charred kernels and a warming heat from jalapeño. Blackmore Wagyu elevates a beef and mushroom pie, the bakery classic taking on fine diner status with velvety potato puree and rich, unctuous gravy. Steaks are amplified in flavour, thanks to in-house dry-aging overseen by a professional butcher; such is the commitment to the main draw. While the open kitchen is miraculously silent through service, the quality of food speaks volumes.
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