Launch of price-friendly Sunday evening dining menus across Sydney
Rockpool Dining Group premium restaurants are encouraging guests to end their weekends on a gastronomic high. From Sunday, 10 November, Rockpool Bar & Grill, Spice Temple, Rosetta Trattoria and The Cut will offer dinner guests a choice of two-course ($55 per person) or three-course ($65 per person) menus, including a glass of wine or beer.
Spice Temple's steamed flathead
At Spice Temple, which puts a modern riff on regional Chinese dishes that are designed to share, the first course encompasses cabbage and radish pickles, cucumbers with smashed garlic and ginger, white cut chicken with strange flavour dressing, and signature lamb and cumin pancake; the second course is steamed flathead served Jiangxi-style with pickled mustard greens and chilli, served with stir-fried greens with garlic and steamed rice. Dessert seekers can opt for the gloriously decadent three milk cake with pistachio and raspberry.
Rosetta Trattoria's eggplant alla parmigiana
Italian favourite Rosetta Trattoria is dialling up the Sunday feel-good vibes with four courses and 11 dishes to choose from. Antipasti options include burrata with Syracuse-style slow-roast onion; Spencer Gulf mussels with ‘nduja, San Marzano tomato and oregano; and raw tuna battuto with salsa verde and pane carasau. Pasta dishes include rigatoni with fennel sausage, silverbeet and Reggiano; and spaghetti with San Marzano tomatoes, basil and parmesan. For main dishes guests can choose from eggplant alla parmigiana, gremolata-crumbed Corner Inlet grass whiting with fennel and orange salsa, or roast chicken with corn polenta and sage butter. Guests can dip their dessert spoon into panna cotta, tiramisu or gelati.
Rockpool Bar & Grill's beef filled with bearnaise sauce
At Rockpool Bar & Grill the Sunday sweetener is only available in the bar. The entree dish is charcoal-roasted Abrolhos Island scallops with orange oil; for main course, wood-fire grilled, grass-fed beef fillet with bearnaise sauce is paired with radiccio, cos and endive salad, and Catherine’s passionfruit pavlova is available for dessert.
The Cut Bar & Grill's prime rib
At The Cut Bar & Grill guests can choose an entree of baby cos, blue cheese, fire-roasted grapes and walnut; house-cured salmon, crème fraîche, salmon roe and hand-rolled crackers; or cured meats and house-fermented pickles. Main dish choices span ricotta gnocchi with grilled king oyster mushrooms and pecorino; charcoal-grilled market fish, braised fennel and diamond clams; and 200-gram prime rib served with wagyu fat, roasted potatoes. Dessert lovers can soak up Tahitian vanilla crème brûlée, or sorbet with berry compote.
Rockpool Dining Group Food & Beverage Director for Sydney premium restaurants, Tom Sykes, said the Sunday evening dining menus aimed to entice guests to dine in style at an affordable price.
“This is price-friendly, premium Sunday dining that is available for limited time,” Mr Sykes said. “It is a fabulous way for diners to end their week on a gastronomic high.”