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
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
Call: (03) 8648 1900
Visit: Crown Complex, Southbank, Victoria