Rockpool (fish), Sydney
July 27th 2008 12:03
Classic is back.
With restaurant trends in Sydney becoming awash with melbournistic and metropolis-like establishments, it's comforting to have institutions like Rockpool, holding the fort.
Rockpool's interior simply oozes sophistication, yet still maintains a casual elegance which sets the scene for the centrepiece of it's success...the food.
The face of Rockpool, Neil Perry, has designed a seemingly faultless menu. The biggest conundrum facing diners is what not to have. Seared scollop with stir-fried squid, smoked bacon and squid ink noodles($36) or grilled king prawns with goats cheese tortelilni, pine nuts and rasins($29)? See what i mean?
Dilemma's continue through to the main course, where choices include; Bar Cod fillet poached in garam masala and coconut milk with semolina noodles($56), Pan-fried John dory fillet with Jerusalem artichoke sauce and curry oil($49) or for those with heavy wallets Pan-fried whole Black Lip Abalone with herb butter($110).
For mine, dessert begins and ends with the warm rhubarb and praline pudding with vanilla sauce($16). The intensity of the warm rhubarb and the combination with the vanilla brought about as much pleasure as you can have seated...for us quiet gentleman types anyway.
Trying to find flaws in Rockpool is kind of like trying to find fault in Jessica Alba's sex appeal...there may be something miniscure there, but really, you are just clutching at straws.
With a wine list that has recieved 2 out of 3 stars in prestigious Wine Spectator magazine(the only 2 star in Sydney) and first class service, this fine dining institution will continue to bedazzle sydneysiders for many years to come.
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Comment by John Camponini