Rockpool’s Neil Perry has long been at the forefront of the Australian dining scene. At the Perth establishment, Chef Dan Masters leads the kitchen team, who each bring their flair and originality to the Rockpool family.
Diners walk down a long corridor, past choice cuts of aged beef, into a grand and striking dining room with heavy meshed curtains and tall ceilings. Wait staff are efficient and friendly, and a large kitchen team works quietly over flames.
A lot about Rockpool is big, including the menu, with close to 50 items available. Or you can avoid the decision-making by choosing the well-priced tasting menu. The raw bar boasts a luscious oyster selection, sashimi and their famous tartare, with appetising starters such as clam and mussel chowder with Alaskan king crab. The confit duck and shiitake mushroom ravioli is delicate and complex. But it is steak that is the star of the show at Rockpool, with well-priced cuts of exceptional quality available.
PSST! Save room for their outstanding desserts, chocolates and cheeses, with the Black Forest cake a scrumptious standout.