Head Chef Corey Costelloe (ex-Catalina, Flying Fish and Le Kiosk) continues to uphold the high standards that diners have come to expect from Sydney’s grandest steakhouse. Rockpool Bar and Grill is undoubtedly the most spectacular dining room in Sydney; the Art Deco splendour sets the tone for the impeccably attired service team to shine brightly.
The well-considered monolithic menu covers everything from the cold bar to the charcoal oven and wood-fire grill. From the pasta menu, plump seared king prawns paired with goat-cheese-filled tortellini, burnt butter sauce, pine nuts and raisins is harmony on a plate. The highly respected Richard Gunner’s heritage-breed grass-fed English Longhorn is dry aged for 31 days, delivering both texture and complexity. The 400g T-bone is served with a bearnaise sauce and a range of optional condiments; however, such acclaimed produce requires little more than a flame to showcase its qualities.
PSST! Try and leave room for some of pastry chef Thida Hindet’s outstanding desserts and petit fours.