Rockpool Bar & Grill: Modern Australian, CBD Sydney (11 Nov 2011)

66 Hunter Street, Sydney NSW 2000 
http://www.rockpool.com/sydney/bar-and-grill

Neil to the impressive grandeur

After initially being impressed with the food and decor at Rockpool Bar & Grill while attending the Glenfiddich Launch of Rich Oak 14 Year Old I chose to return on 11.11.11 to help make the special date a memorable occasion. It was hard to tire from the impressive high ceiling and countless wine glasses sculptured on top of each other while perusing the menu. Our waiter was thankfully friendly and professional (Edward) and made us feel comfortable and looked after us throughout the night. Complimentary bread was served slightly warm with a nice crust and my Hendrick’s Gin & Tonic ($12) used homemade tonic which was good. The international wine menu would probably satisfy most hard nosed wine connoisseurs. The 2006 Chateau Reynon Bordeaux Blanc France ($16) was slightly sweet, refreshing and enjoyable while I found the 2010 Domaine La Millière ‘Vieilles Vignes’ Cotes du Rhone France ($12) less sophisticated on the palate.

I remember enjoying the Charcoal Roast King Prawns ($30) at the Glenfiddich Launch which again had nice marinated flavours although this time around seemed a little harder to eat as the meat unfortunately didn't pull away from the shell as easy. My Freshly Shucked Oysters with Mignonette Sauce came at a premium price. The Clyde River 5 Yr Old Sydney Rock ($5.50 each) had a good salty depth of flavour and brine present while the Coffin Bay Pacific ($4.50 each) had a cleaner taste and were more meaty with some brine present but not as much as hoped. My Alaskan King Crab Cocktail ($35) was thankfully deshelled for easy eating, not too salty and had nice fresh flavours although I would have loved just a bit more meat on plate but I guess I didn't have to work at getting it out of the shell which is always a win. The Crispy King George Whiting Fillets ($55) with “Crazy Water” (which seems to be from Texas) had a nice crispy batter as hoped and a nicely flavoured broth however the serving size of about 6 fillets was way too generous for just one person to comfortably finish and would have suited a table of 3-4 to share. A smaller serving for less would have been more ideal.

My Grass Fed Rib-eye on the Bone ($60) of Cape Grim Dry Aged 36 Month Old was served medium rare as ordered. Tender and flavoursome as hoped with just a few fatty bits throughout to contend with. Sides were quite reasonably priced with the simple and flavoursome Boiled Mixed Greens ($9) and fresh and crisp Radicchio, Cos and Endive Salad ($9) being enjoyable. The Charcoal Oven Roast Pumpkin and Sweet Potato ($9) was a generous portion with nice flavours from the garlic yoghurt and burnt butter which would have better suited sharing with a couple more diners. Being quite full from the generous portions we opted for the Blood Orange Sorbet with Yoghurt Cream Brandy Snaps ($12) as a simple palate cleanser with satisfying flavour to finish.

SNAPSHOT REVIEW:

PROS: Friendly and professional service (Edward), Nice decor and ambience, Tempting menu, Quality ingredients, Extensive international wine list, I like the flat table supports

CONS: Expensive, Toilets located upstairs, Tables space a bit limited

MUST TRY: Cape Grim Grass Fed Rib-eye on the Bone, Alaskan King Crab Cocktail just because it's already deshelled for you

VERDICT: An impressive setting suitable for a special date night but will come at a price

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Real Pink Lemonade: Our Real Grenadine, Lemon, Soda ($9), Hendrick’s Gin & homemade Tonic ($12)

2006 Chateau Reynon Bordeaux Blanc France ($16) WORTH TRYING :-), 2010 Domaine La Millière ‘Vieilles Vignes’ Cotes du Rhone France ($12)

Complimentary bread and butter

Freshly Shucked Oysters with Mignonette Sauce: Clyde River 5 Yr Old Sydney Rock ($5.50 each), Coffin Bay Pacific ($4.50 each)

Clyde River 5 Yr Old Sydney Rock ($5.50 each)

Coffin Bay Pacific ($4.50 each)

Charcoal Roast King Prawns, Split and Marinated ($30)

Quite a bit of prawn shell to sort through

Alaskan King Crab Cocktail ($35)

Crispy King George Whiting Fillets with “CrazyWater” ($55)

Cape Grim Dry Aged 36 Month Old, Grass Fed Rib-eye on the Bone 350g 60 days ($60)

SIMON FAVOURITE :-)

Cooked to medium rare as ordered

Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9)

WORTH TRYING :-)

Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9) 

WORTH TRYING :-)

Charcoal Oven Roast Pumpkin and Sweet Potato with Garlic Yoghurt and Burnt Butter ($9)

Béarnaise sauce for steak although a bit overly generous to finish

Blood Orange Sorbet with Yoghurt Cream Brandy Snaps ($12)

Bill $297.50 for two

Love the high ceiling

Open kitchen for a bit of cooking theatre

Flat table supports — I like

A bit of Neil Perry merchandising

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