http://www.rockpool.com/sydney/bar-and-grill
Pioneering something new
“Glenfiddich is introducing a new pioneering single malt Scotch whisky, to the Australian market called Rich Oak. Patiently matured for 14 years, Rich Oak is then delicately finished for 12 weeks in untouched American and European oak casks – an innovative first for the single malt Scotch whisky industry”
Thanks to Steve Stammers from Weber Shandwick for inviting me to the exclusive Glenfiddich launch of Rich Oak 14 Year Old at the Rockpool Bar & Grill. Upon entering the restaurant through the corner foyer door I felt I was entering the lobby scene in The Matrix — maybe I was. Impressive high ceilings, dim lighting and stylish decor greeted and overwhelmed me as a first timer visitor further within. Surely a place to take someone to impress I think. The night started in the cosy hallways outside a level 1 private dining room where a pre-dinner cocktail of Elks Lodge Fizz was offered made with Glenfiddich 12 Year Old, Plum Pisco, Spice Syrup, Lemon Juice and Dash of Egg White — quite nice with noticeable alcohol content. As I was seated at the table between John Lethlean (The Australian Co-editor Food & Wine), Bob Kennedy (William Grant & Sons) and opposite Glenfiddich brand ambassador Ian Millar I felt I was in good hands to learn a thing or two about single malt whisky. Being very much a G&T man to date I think my taste buds are yet to fully mature and appreciate the complex euphoric pleasures a single malt whisky is known for but having the chance to sample the 21, 30, 40 and now new released 14 year old I feel one step closer to being a single malt appreciator.
Wines on offer were all quite good, and noticeably not cheap either from the very extensive (overwhelming) International wine menu. For entrée the Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish ($32) was noticeably fresh and lightly flavoured. The Wood Fire Grilled Vegetables and Tzatziki Salad ($21) I’m sure would please any vegetarian with good flavour and the meat lovers board of Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35) was nice although a little confusing to know which was which and slices weren’t easy to share. I really enjoyed the massive sized Charcoal Roast King Prawns ($30) with good flavour and would surely order again. I believe the Market Fish was King George Whiting nicely cooked with subtle flavour and thankfully no bones to be found.
The signature Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60) was impressively tender and flavoursome throughout. I can see why it comes at a price. I actually preferred it to the Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75). Sides were done well and seemed quite reasonably priced for the quality. Potato and Cabbage Gratin ($9/$12) arrived in a flat hot pan, the Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9) retained some natural crunch and the Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9) had a nice balance of balsamic vinegar for a taste bud zing. A large slice of Passionfruit Pavlova ($21) soon became a crowd pleaser although I tend to add some strawberries and kiwifruit with my Christmas family lunch version. The Black Forest Trifle, Inspired by The Fat Duck's BFG ($25) was perhaps more cream than sponge and jelly although quite wickedly good. The Cheese selection ($32 for three) came with an assortment of fruit bread and crackers although I tend to prefer wafer crackers or French baguette these days to better appreciate the cheese.
Wines on offer were all quite good, and noticeably not cheap either from the very extensive (overwhelming) International wine menu. For entrée the Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish ($32) was noticeably fresh and lightly flavoured. The Wood Fire Grilled Vegetables and Tzatziki Salad ($21) I’m sure would please any vegetarian with good flavour and the meat lovers board of Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35) was nice although a little confusing to know which was which and slices weren’t easy to share. I really enjoyed the massive sized Charcoal Roast King Prawns ($30) with good flavour and would surely order again. I believe the Market Fish was King George Whiting nicely cooked with subtle flavour and thankfully no bones to be found.
The signature Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60) was impressively tender and flavoursome throughout. I can see why it comes at a price. I actually preferred it to the Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75). Sides were done well and seemed quite reasonably priced for the quality. Potato and Cabbage Gratin ($9/$12) arrived in a flat hot pan, the Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9) retained some natural crunch and the Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9) had a nice balance of balsamic vinegar for a taste bud zing. A large slice of Passionfruit Pavlova ($21) soon became a crowd pleaser although I tend to add some strawberries and kiwifruit with my Christmas family lunch version. The Black Forest Trifle, Inspired by The Fat Duck's BFG ($25) was perhaps more cream than sponge and jelly although quite wickedly good. The Cheese selection ($32 for three) came with an assortment of fruit bread and crackers although I tend to prefer wafer crackers or French baguette these days to better appreciate the cheese.
The Glenfiddich Rich Oak will retail at $94.99 nationwide in selected liquor stores from October.
SNAPSHOT REVIEW:
PROS: Very nice décor and setting, High quality produce and dishes, Professional service, Glenfiddich fans now have another new release to appreciate, Very extensive International wine menu (169 pages — OMG!)
CONS: Expensive menu although sides seem very reasonably priced for the quality, I thought the disabled access door was the main door on Hunter Street (it’s not, but it used to be)
MUST TRY: Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g, Revisiting to try more of the menu
WORTH TRYING: Charcoal Roast King Prawns, Passionfruit Pavlova, Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette
—
Elks Lodge Fizz: 30ml Glenfiddich 12 Year Old, 20ml Plum Pisco, 5-10ml Spice Syrup, 20ml Lemon Juice, Dash of Egg White
My zoom lens on standby, Warming the glass of scotch in your hand
12 and 15 year old Glenfiddich
18 and 21 year old Glenfiddich
30 and 40 year old Glenfiddich
50 year old Glenfiddich
2009 Sancerre, Vincent Pinard ‘Florès’ ($94), 2009 Viognier By Farr, Geelong, Vic ($112)
2009 Shiraz, Bress, Heathcote ($89), 2007 Châteauneuf du Pape, Domaine Saint Préfert ($155)
Fresh bread
Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35)
Wood Fire Grilled Vegetables and Tzatziki Salad ($21)
Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish, and with Coriander and Fingerlime Flavoured Extra Virgin Olive Oil ($32)
Charcoal Roast King Prawns, Split and Marinated ($30)
WORTH TRYING :-)
Market Fish - King George Whiting
Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60)
SIMON FAVOURITE :-)
Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75)
Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9)
Potato and Cabbage Gratin ($9/$12)
Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9)
WORTH TRYING :-)
Cheese selection: Douceur du Jura, Cow’s Milk, Franche-Comte, France; Montagne du Jura, Cow’s Milk, St. Imier, Switzerland; Bleu des Basques, Ewe's Milk, Pyrenees, France ($32 for three)
Black Forest Trifle, Inspired by The Fat Duck's BFG ($25)
Passionfruit Pavlova ($21)
WORTH TRYING :-)
PR staff meal — As seen in Sydney TimeOut Burger Wars: David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle ($24)
Taste sensations with Glenfiddich
Lindt 70% Dark Chocolate apparently goes well
Guests and Glenfiddich Brand Ambassador Ian Millar (bottom right middle)
Speech time
Blind tasting
Tastings to be had
Photographers in action
Nice toilets using my favourite Aesops hand liquid soap
Goodie bag with a sample of the Glenfiddich Rich Oak 14 Year Old — even has my name on it so it must be mine
Entrance and high ceilings
Loving the opulent decor
