A part of the Sydney culinary landscape for more than 20-years, Rockpool was chef Neil Perry's first venture into local fine dining who has since gone on to become one of the country's most formidable restaurateurs. Located in the somewhat tourist but very upscale The Rocks, this picturesque dining room is composed along a series of intimate rooms drawn in bright walls and lofty glass ceiling. The largest of the dining rooms is lined in a chocolate-tufted banquette attached to crisp tables with white cloths that are a muted backdrop for food so good you'll likely forget what the space even looked like but never the meal itself.
The Food
Built from a distinguished list of suppliers that include some of Western Australia’s top produce and seafood distributors, the menu at Rockpool includes a standard 4-course or Grand Tasting that begins with appetizers like Chirashi zushi of tuna, prawn and squid or lobster congee with anise-scented peanuts and fried bread. The subsequent second course marries entrees like pork belly with pumpkin nero dumplings or goats cheese cannelloni with pear streusel. Main course is a savory bass grouper poached in chili leaves and glazed eggplant or confit of suckling pig with sugar snap peas and roasted cashews. Dessert is a house-favored date tart served since 1984 or baked Alaska with pear sorbet and spiced mousse.
Last Word
Infamous Sydney dining room in The Rocks by one of the country’s top chefs in a spectacular food setting marveled by critics and customers alike.
