Rockpool Bar & Grill Perth continues Neil Perry’s unique steakhouse concept by combining an impressive dining room, an open kitchen with its signature wood fire grill, a menu with an uncompromising focus on excellent produce and an extensive wine list showcasing 1350 wines from Australia and the World. This is entwined with informed and efficient service.

“The cornerstone of good cooking is to source the finest produce.” – Neil Perry

Our beef is sourced directly from the producers and dry aged on our premises. That means we have total control over the quality of the beef. The dry aging process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the three types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu, Cape Grim and Minderoo all fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.

If it’s something more casual you are after, try Rockpool’s Burger Bar for a mouth-watering burger, salad and something sweet.  It’s a popular place where you can drop in for a casual lunch or dinner or a quick bite before you see one of the great shows at Crown Theatre.

“I believe this restaurant offers a great opportunity for you to taste the beef types and different cuts to see which you enjoy most. Perhaps, like me, you will love them all. To do so is easy – share steaks across the table for main course with some side dishes and really taste the difference. This is what I call family style service and it is to my mind the best way to enjoy this restaurant and make a real experience out of it. The staff on the floor and in the kitchen are very familiar with this style of service. So whether you want to look at different cuts or grass versus Wagyu – here is the best place to do it. This is the way I always eat at Rockpool Bar & Grill.” – Neil Perry