Despite having dined at Rockpool Bar & Grill at Melbourne more than 2 months ago, I can still recall much of the very memorable meal. The service was immaculate and staff whom were well educated on the menu were keen to help the indecisive with their knowledge of preparation techniques and ingredients.
Rockpool Bar and Grill Melbourne's menu - part I
The menu was dated on the top right corner which gave it a very fresh feel. The website menu is updated daily too I think! Today's one is up-to-date anyway. I am impressed with Neil Perry's attention to detail and care factor, which not only shows on his blog but the entrance to his restaurants. Its core values are on display as you walk past an array of dry aged beef. They boast that there's up to 5 tonnes of beef aging at any one time.
Rockpool Bar and Grill Melbourne's menu - part II
Grass fed and wagyu beef aged in fridge
Bread and butter
Zen started with the Four Raw Tastes of the Sea which consisted of double sharp cuts of ocean trout, yellow fin tuna, flathead and Hiramasa kingish. Served with fresh horseradish for a kick and organic soy dressing, it was premium sashimi served well.
Four raw tastes of the sea
I on the other hand tossed between some drool-worthy hot starters and ended up with the divine Duck Ragu with Pappardelle Noodles. The lusciously wide pasta strands were satisfyingly rich and the duck was as tender as it can be.
Duck ragu with pappardelle noodles
The menu emphasized on a thoughtful combination of really good produce with uncomplicated cooking techniques.
The perfectly cooked 400g rump of Greenham's grass fed yearling beef had been dry aged for 48 days. It was served with a 2 generous pots of horseradish cream and bearnaise sauce.
Greenham's dry aged grass fed yearling beef, 400g rump, aged for 48 days
My spicy mussel and saffron stew with wood fire grilled seafood, ciabatta and aioli was magnificent for all the right reasons. The broth was a perfect saltiness, the grilled seafood added an extra dimension of flavour and there was just enough bread to soak up the goodness. Could this have been my most favourite main meal ever?
Spicy mussel and saffron stew with wood fire grilled seafood and aioli
The wintery aroma of the potato and cabbage gratin was almost more splendid. The crisp lid of parmesan and breadcrumbs were golden and so flavoursome. It was the ultimate side dish.
Side dish of potato and cabbage gratin
As simple as salads can be, Rockpool's palm sugar vinaigrette brought deliciousness to a basic salad mix of raddicchio, cos and endive.
Side salad of radicchio, cos, endive with palm sugar vinaigrette
Cappuccino with toffee rice puffs
Dessert menu
Such an idealic meal would not have been complete without dessert. Reflective of fruits in season at the time (now they're all-things figs, yum!), the desserts menu included a beautiful selection of stone fruits, berries and mango. I had a playful mix of summer fruits which was glazed with warm custard and served with tangy red currants.
Summer fruits glazed with a warm custard
Zen & I
Lit up with The Yarra River's fire displays on Southbank Promenade
Oh, and there were caramelised puffed rice grains to finish with too which tasted like a naughtier twist of cereal and popcorn.
Rockpool Bar and Grill, Melbourne
Web: www.rockpool.com.au/melbourne/rockpool-bar-and-grill.html
Call: (03) 8648 1900
Visit: Crown Complex, Southbank, Victoria
OOoh yummm great photos! I really want to try this place.. and your photos are making me want to go even more!
that menu is huge! i wonder how they sort out who's doing what in the kitchens each night (and the amount of prep that would have to go into it).
the food does look wonderful though - simple flavours well done (and really, who can go past a cauliflower gratin?)
Wow, looks wonderful. Great photos!
I actually used know one of the Chefs who manages the kitchen there. Back when he was working at Rockpool in Sydney, and we were flatmates the kitchen there had heaps of chefs and the sections were split with a much finer granularity than anywhere I had worked. They had fish, meat, cold entree's, hot entree's sections, for example. I would imagine that that is how they organise the kitchen at Rockpool Bar & Grill, which makes it much easier to handle such a big menu. Everyone had their specific tasks to do and somehow everything gets done at the right time and the food comes out looking and tasting delicious.
Melbourne is a little out of my reach at the moment (no holidays left!) but I am itching to go to Spice Temple.
Yum, yum yum! Was just looking at the Menu for Spice Temple yesterday and drooling...
Man, I can't believe you had dessert & coffee as well. Had the wagyu bolognese as a starter & the 250gm fillet for main & I was STUFFED. So very disadpointed I couldn't fit in dessert. My gf had the spanner crab linguini & it was superb. Can't wait for the Sydney one to open. On the way out (at about 11pm) 2 chefs was sitting in the office in front the computer tasting & rating one of their dessert. Guess that is why their food is so good.
ooo are these people related to the steel bar and grill in syd??
a ip
This one of the best reviews I have ever read, love it! The photoss are awesome and the description of the whole dining experience v through and clear. Thanks. Incidently we had almost the same meal and my husband still swears by the wagu steak he had!
i ate at this place last night, SOOOO GOOOD, the steaks are just, theres no word to describe it, its just delicious. service was excellent aswell.
It puts a smile on my face when I read about someone visiting one of the most known restaurant situated in Australia's biggest casino.
I've always enjoyed Rockpool Bar & Grill but can never remember what I ate several months down the road.
The steaks have always been a selection on my main or sometimes to share.
If you love a good (sorry let me correct that, An AMAZING) steak in Melbourne, check out 'Charcoal Grill on Hill' @ Kew.
They specialize in steaks and have a great range of wine.
Awesome, thanks for the tip!