EatDrinkEvent

Rockpool Bar & Grill’s exclusive steak-tasting dinner

Rockpool Bar & Grill Sydney has launched the country’s most exclusive steak-tasting dinner and masterclass series, featuring rare and exclusive cuts of beef that are not available at any other restaurant group in the world.

Each dinner is hosted in Rockpool Bar & Grill private dining room by Head Chef Corey Costelloe on the last Tuesday of every month, from 6.30pm.

 

Guests are served five cuts of premium beef, spanning grass-fed and grain-fed cattle, as well as different breeds and ages, which have been dry-aged in-house for different lengths of time. The superlative steak showcase is flanked with light entrees and dessert, as well as side dishes and paired wines, for $180 per person.

 

The menu may vary each month, pending the availability of several rare steaks. However, it will feature at least one steak from iconic beef farmer David Blackmore that is exclusively supplied to two restaurants in Australia – Rockpool Bar & Grill Sydney and Melbourne – such as Mishima or Rohne. Mishima is the original native Japanese cattle, which predates Wagyu. Blackmore is the only producer of Mishima in Australia. Rohne is a new breed, of secret genetic make-up, which comes from a small herd and is only available in small quantities.

 

Blackmore Wagyu, which is widely considered the best Wagyu available outside of Japan, is also included on the steak-tasting menu, as well as a little-known dairy breed from Coppertree Farm in Budderoo NSW, which will make an appearance when it is available. Rockpool Bar & Grill is the only restaurant that is commercially supplied with this full-flavoured, 60-month-old Friesian Holstein, which is prized for the depth of flavour found in mature beef.

 

Rockpool Dining Group Culinary Director Neil Perry said the steak masterclass enabled guests to try some of the most rare and exclusive beef in the country, as well as taste the difference between grass-fed and grain-fed breeds, and to appreciate contrasting flavours of different ages of beef – from 36-month-old to 60-month-old cattle.

 

“Rockpool Bar & Grill’s steak portfolio is unequivocally the best in Australia,” Neil said. “Our steak dinner and masterclass gives guests the opportunity to try a wider selection of premium beef in one sitting, including beef that isn’t available anywhere else in the world.”


 

The following sample menu is indicative of what will be on offer:

 

Steak tartare en croute 

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Iceberg, bacon and blue cheese salad with walnuts

2017 Viura Blend, Señorío de P. Peciña ‘Chobeo’ Rioja, Spain 

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Cape Grim 36-month-old grass-fed fillet

Coppertree Farm 60-month-old Friesian fillet

David Blackmore Mishima oyster blade, dry-aged 16 days

Cape Grim 36-month-old, grass-fed rib eye on the bone, dry-aged 59 days

Rangers Valley rib eye on the bone, dry-aged 60 days

2017 Syrah, Domaine Barou ‘Petit Colorado’ Rhône Valley, France

2013 Tempranillo, Señorío de P. Peciña ‘Crianza’ Rioja, Spain 

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Potato and cabbage gratin

Cos, endive and radicchio salad with palm sugar vinaigrette

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Catherine’s passionfruit pavlova

 

Steak Tasting Dinner at Rockpool Bar & Grill

66 Hunter Street, Sydney NSW 2000

02 8099 7077

When: last Tuesday of each month; 6.30pm

Cost: $180pp including paired wines

More information and bookings: Rockpool Bar & Grill