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Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Situated in the sensational 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style, like its Melbourne sibling, is simple and uncomplicated – perfectly wood fire grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list. With an emphasis on excellent produce and an efficient and friendly service style, the adjoining bar is the perfect spot for pre or post lunch and dinner drinks, or a more relaxed dining experience.

“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 aging at any one time.

We believe that the four types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu, Greenhams and Rangers Valley 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. It is why we feel that Rangers Valley is the only grain fed cattle we could fit within our Rockpool philosophy.

“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 grain versus Wagyu – here is the best place to do it. This is the way I always eat at Rockpool Bar & Grill.” – Neil Perry