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“The cornerstone of good cooking is to source the finest produce” Says Rockpool proprietor and Ozzie Super Chef Neil Perry. “We set out to do everything to the best of our ability today, then try even harder tomorrow”, an ethos that explains why, since its’ 1989 inception, Perry’s signature restaurant has been serving up possibly the best modern Australian cuisine anywhere in the world. A menu that changes daily allows Rockpool to maintain its allure and longevity through constant reinvention and tenacity. With its’ pristine location at Sydney’s illustrious uber-chic ‘Rocks’ district this sleek looking restaurant, built inside the shell of an 1860’s dockland site, remains a firm favorite with both locals and visitors alike. Effortlessly fusing local produce with subtle Asian touches Perry’s cuisine is a testament to the strength and depth of modern Australian cookery. There’s three different menus on offer, each a completely separate gastronomic journey that the next. The chef's tour de force, the imaginative and delectable ten course tasting menu, is awash with innovative creations like Sterling caviar served with prawn custard and prawn toast soldiers, or hand-picked spanner crab meat served with caramelised pork belly, lychee and green mango. Service is impeccable with servers always keen to talk through the many courses and offer wine pairings from the broad, colorful domestic-led stock. If you want great tasting modern cuisine that pushes boundaries and want to give someone else the job of matching it with wine, there aren't many better places around.
Urbane Fine Dining
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