It's a great occasion restaurant. Spending time there feels a little bit decadent and a little but grand. I think it's because everyone else dresses up a little unlike Nobu where casual wear abounds.
Our waiter explained how the menu worked and how we could share options which is the way we prefer to eat so we can taste more. He knew his stuff, was friendly and enthusiastic and it was a delight to be looked after by him. He apologised when it took him some time to get to us and its this awareness of customers that make him a better waiter than others. Although he must have gone through the menu a million times with people he made us feel he was having a conversation with just us so we forgave the fact that on occasion he would be busy with other people and take a little longer to come back to us and fill our glasses etc. Other wait staff assisted though so overall, we never felt neglected.
- Crudo of Hiramasa Kingfish, Ocean Trout, Yellow Fin Tuna and Coorong Yellow Eyed Mullet with Horseradish, Coriander, Lime and Lemon Flavoured Oil
- Joselito Jamon Iberico, Siete Hermanos Serrano Jamon, San Daniele Prosciutto, Fratelli Galloni Prosciutto di Parma and Rodriguez Chorizo with Pickles
The cured meats were just so delicious. Lots of porky goodness and not oversalted. Served at the perfect temperature so the meat just melted in the mouth. Great start!
- David Blackmore Grass Fed Mishima (from a marble score 9 animal) Topside
- Rangers Valley Dry Aged 300 Day Grain Fed Rib Eye on the Bone
I actually prefered the Mishima which was a cleaner tasting piece of meat. Leaner and with more chew but still soft.
Condiment service includes different mustards as well as home made BBQ sauce and a homemade harissa sauce. Loved both the BBQ and the harissa. The steaks also came with some horseradish sauce and bearnaise. The bearnaise was light and fluffy but not too deep in flavour with little tarragon coming through so I stuck with the BBQ and harissa.
We also had some mac and cheese and a huge bowl of sauteed mushrooms as accompaniments. Both side dishes were super tasty but in hindsight may be we should have gone for something lighter and greener than mushrooms.
Thumbs up for dessert too. Steve's crumble came with ice cream and a lovely warm vanilla custard. The fruit was a mix of strawberry, rhubarb and he thinks pear. There was a smiley face as he finished the bowl. I enjoyed the chestnut ice cream sandwich. Very light meringue and not too sweet. I was also tempted by the even lighter blood orange sorbet with brandy snap and in hindsight think that perhaps that might have been slightly better. Having said that it just means we have to return to try it out!
Rockpool was the perfect place for us to celebrate our anniversary. Great food, lovely atmosphere and we felt looked after.