Rockpool Bar & Grill Perth is really coming together now.

The kitchen is close to finished. 99% done by Friday.

 Bit of a Christmas break for the crew then back to complete the task once and for all.

All should be good to go for staff training January 17th. Fingers crossed!

The restaurant in Perth is flying along. The entire front of house is littered with kitchen equipment as they fight all the other trades to set the kitchen up.

 I’ll be there Sunday and Monday and by then my beautiful kitchen will be finished. 

The ceilings and the baffles are all in, the floors are down and just need staining at the last minute. Banquettes in next week. 

We have beef sitting and ageing and more and more joins us every week. We should have 400 ribs by the time we open at the end of January !!

An article this week, by David Flynn, Editor of the Australian Business Traveller…

The unstoppable Neil Perry takes time out from running six restaurants in his Rockpool empire, writing recipe books, presenting TV cooking shows and working as consulting chef for Qantas to talk about his favourite travels and, yes, food!

Read more here http://www.ausbt.com.au/frequent-flyer-neil-perry

Totally thrilled to be have Rockpool’s Rich and Noble Lobster Congee named in Terry Durack’s top ten dishes of the year for 2010! Thanks Terry! Nice work Phil!

And should you be dining with us this New Year’s Eve – it is on the menu!

To start

Queensland spanner crab with heirloom tomatoes, avocado, celery and lemon verbena 

Course 1 

Spring vegetable tart with ravigote and green goddess 

Chirashi-zushi of kingfish, bonito, prawn and squid 

Rich and noble lobster congee, star anise scented peanuts, Chinese fried bread and chilli oil 

Course 2 

Baby vegetable tagine with nut stuffed date and cauliflower 

Bass groper with green lentils, tomato, wild sorrel, braised octopus and saffron 

Rangers valley beef fillet with old skin stir fry, snake beans, soy milk skin

 Castricum lamb with zucchini, green beans, mint and parmesan cream 

Course 3 

Date tart (original since 1984) 

Baked Alaska; pear sorbet and spiced mousse centre 

Black forest; dark and white chocolate with cherries and kirsch

To finish 

Coffee and petit fours