Head Chef Corey Costelloe has held a love of food and food culture since his teenage years, and he has worked in some of the city’s top restaurants and with leading chefs. Now firmly established at Sydney’s Rockpool Bar & Grill, he continues to produce the impressive fare the establishment is known for.
Strong statements are made with the decor of the dining space. High ceilings, pillars of tree trunk proportions and the dark colour schemes lend to an aura of power.
The bill of fare is extensive, divided in categories such as cold bar, salads and other things, hot starters, pasta, seafood from the charcoal oven, main plate, cooked over fire, beef from the wood-fired grill, sides and side salads. A clever little dish based on texture matching is the sautéed abalone, king brown mushrooms and bottarga with maltagliati. Sharp acidic notes are prevalent in the Redgate Farm partridge with apricots, hazelnuts and aged balsamic.
PSST! If you enjoyed your experience at Sydney, why not try the other Rockpool Bar & Grill destinations in Melbourne or Perth?