Sydney - Rockpool
Winter 07/08
Frank's view 
' It's a pity they rushed the refurb. '
Sydney, (if not Australia's) most famous restaurant has been reinvented.
The Rockpool has been the 'must visit' restaurant in Sydney for almost 20 years. Neil Perry is, without question, Australia's most famous chef.
Rockpool reopened its doors on 2nd November 2007, after closing for only 12 days of refurbishment. How did he get the builders to work so fast? Quite simply because the changes are minimal.
The restaurant is now a more informal eatery with a focus on seafood.
Perry apparently claims that, at 50 years old, he is weary of maintaining his high fine dining standards and wants a quieter, less stressful life.
He is also reported as being bitterly disappointed at Rockpool losing its ‘Three Hat’ culinary status in '2007 The Sydney Morning Herald Good Food Guide.'
The camel has fond memories of Rockpool over many years, so how would the reinvented Rockpool shape up?
The decor and layout are essentially unchanged, with a rising runner rather than steps through the restaurant.
Rockpool's stated philosophy claims 'the cornerstone of good cooking is to source the finest produce' .
On this basis we decided to order live oysters,live scallop with black bean and chili dressing and mixed sashimi to start. Not a lot of cooking involved but the produce was certainly fine.
To follow, Rockpool now offers a variety of fish and sea food which can be prepared in a variety of ways. The choice is yours.
I opted for Snapper fillets poached in coconut and garam masala broth. It was excellent.
To my mind, Rockpool is still up there with the finest in Sydney. However, the ambience and decor is better elsewhere.
The Rockpool has been the 'must visit' restaurant in Sydney for almost 20 years. Neil Perry is, without question, Australia's most famous chef.
Rockpool reopened its doors on 2nd November 2007, after closing for only 12 days of refurbishment. How did he get the builders to work so fast? Quite simply because the changes are minimal.
The restaurant is now a more informal eatery with a focus on seafood.
Perry apparently claims that, at 50 years old, he is weary of maintaining his high fine dining standards and wants a quieter, less stressful life.
He is also reported as being bitterly disappointed at Rockpool losing its ‘Three Hat’ culinary status in '2007 The Sydney Morning Herald Good Food Guide.'
The camel has fond memories of Rockpool over many years, so how would the reinvented Rockpool shape up?
The decor and layout are essentially unchanged, with a rising runner rather than steps through the restaurant.
Rockpool's stated philosophy claims 'the cornerstone of good cooking is to source the finest produce' .
On this basis we decided to order live oysters,live scallop with black bean and chili dressing and mixed sashimi to start. Not a lot of cooking involved but the produce was certainly fine.
To follow, Rockpool now offers a variety of fish and sea food which can be prepared in a variety of ways. The choice is yours.
I opted for Snapper fillets poached in coconut and garam masala broth. It was excellent.
To my mind, Rockpool is still up there with the finest in Sydney. However, the ambience and decor is better elsewhere.
Rockpool
107 George Street
Sydney
+612 9252 1888
Be Frank: agree or disagree? What do you think?
