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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Rockpool Bar & Grill: Glenfiddich Launch of Rich Oak 14 Year Old, CBD Sydney (27 Sept 2011)

66 Hunter Street, Sydney NSW 2000
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.

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

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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

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