Welcome to Melbourne Foodie. The blogspace of a young foodie with a passion for cooking, fine dining and quality food and produce.
Melbourne Foodie, along with the other sources I write for is my way of casually expressing and recording some of the experiences I have had for others to enjoy. I always welcome any feedback,
comments or restaurant suggestions you may have and would love to hear from you soon.
MUST VISIT SOON: Livingroom, Hare & Grace
MOST RECENT FEASTINGS: Pei Modern, Sarti, PM24, Vue de Monde
BLOG OF THE MOMENT: I Eat Therefore I Am
Happy eating,
Jon!
Saturday, August 2, 2008
Rockpool Bar & Grill (Melbourne, re-visited)
There has been a lot of buzz about the Crown restaurant precinct as of late and its with good reason I would suggest. The complex now houses many of the big names including: Nobu, The Brasserie, Guiseppe Arnaldo & Sons, Bistro Guillaume and of course, Rockpool Bar and Grill. Craving a good piece of steak, and having not eaten any red meat for many weeks I really could not think of a better place to visit. So I made a booking and wandered down to Rockpool with great anticipation.
I must firstly comment that service seems to have really stepped up since my prior visits earlier in the year. I was warmly greeted and well looked after throughout the entire evening. There seems to be a bit more finesse than there has been in the past and I did not notice any arrogance from the staff, which is definitely an improvement from what myself and others seem to have previosuly experienced.
As I have mentioned before Rockpool Bar & Grill is a large restaurant, seating 150 guests, and more in the bar. The emphasis is on the freshest, best quality produce: featuring house aged steaks hung in a cool room at the front of the premise, live seafood and shellfish kept in tanks and prepared "espresso" to your order. Fish that is dry filleted to maintain freshness and much more. It is all the real deal here, and you can taste it in the food.
On the night I dined I begun with the scallops ceviche ($32): four live scallops, served on the shell with a tangy citrus dressing and a range of the most finely diced condiments including chilli, ginger and cilantro. There is no denying that these were the freshest scallops I have ever had the pleasure of eating, and they certainly provided a sublime tasting experience.
After the sensational scallops I soon received what I had come here for: my steak fix. I decided upon the New York cut ($60) after observing other diners eating this on my last visit and moaning with delight. It proved to be a beautiful piece of meat, which had been aged for 45 days and served cut, along with the bone. Cooked rare, the meat was most enjoyed: tender, full of flavour and perfectly seasoned. Along with a wonderful harissa condiment and the ultra fluffy bernaise and horseradish cream this was a first class meal. I savoured every mouthful.
To go with this special piece of meat I ordered the boiled greens dressed with lemon and extra virgin olive oil ($8). I was a bit skeptical that they were boiled, rather than steamed but I need not have been. What I got was a perfect bowl of brocolini, cabbage and leek, each with a wonderful crunch and subtle coating of olive oil. A really nice side to the steak.
I should also mention that all of the sides I have had here are exceptionally good: the gratins, mushrooms and salads are each worthy of praise in their own right.
With no room for dessert, and trying to keep the meal moderately healthy I part ways with Rockpool and have my coat retrieved for me; something which has not occured in the past and I leave rather impressed having enjoyed a seemingly simple meal, that was certainly up there with the best that I have had in recent times. I have also decided that whenever I feel like a good steak Rockpool is going to be my first point of call: after all life is way too short to be eating bad meat.
Rockpool Melbourne seems to be going from strength to strength and its success has been proven, with plans well under way for another Rockpool Bar and Grill set to open shortly in Sydney. It takes a lot of work to get a restaurant of this size running well and it looks like Melbourne's Rockpool is just about there.
Rockpool Bar and Grill has previously been reviewed by Melbourne Foodie here
MY RATING: 17/20 - Food 9/10 Ambience: 4/5 Service: 4/5
I must firstly comment that service seems to have really stepped up since my prior visits earlier in the year. I was warmly greeted and well looked after throughout the entire evening. There seems to be a bit more finesse than there has been in the past and I did not notice any arrogance from the staff, which is definitely an improvement from what myself and others seem to have previosuly experienced.
As I have mentioned before Rockpool Bar & Grill is a large restaurant, seating 150 guests, and more in the bar. The emphasis is on the freshest, best quality produce: featuring house aged steaks hung in a cool room at the front of the premise, live seafood and shellfish kept in tanks and prepared "espresso" to your order. Fish that is dry filleted to maintain freshness and much more. It is all the real deal here, and you can taste it in the food.
On the night I dined I begun with the scallops ceviche ($32): four live scallops, served on the shell with a tangy citrus dressing and a range of the most finely diced condiments including chilli, ginger and cilantro. There is no denying that these were the freshest scallops I have ever had the pleasure of eating, and they certainly provided a sublime tasting experience.
After the sensational scallops I soon received what I had come here for: my steak fix. I decided upon the New York cut ($60) after observing other diners eating this on my last visit and moaning with delight. It proved to be a beautiful piece of meat, which had been aged for 45 days and served cut, along with the bone. Cooked rare, the meat was most enjoyed: tender, full of flavour and perfectly seasoned. Along with a wonderful harissa condiment and the ultra fluffy bernaise and horseradish cream this was a first class meal. I savoured every mouthful.
To go with this special piece of meat I ordered the boiled greens dressed with lemon and extra virgin olive oil ($8). I was a bit skeptical that they were boiled, rather than steamed but I need not have been. What I got was a perfect bowl of brocolini, cabbage and leek, each with a wonderful crunch and subtle coating of olive oil. A really nice side to the steak.
I should also mention that all of the sides I have had here are exceptionally good: the gratins, mushrooms and salads are each worthy of praise in their own right.
With no room for dessert, and trying to keep the meal moderately healthy I part ways with Rockpool and have my coat retrieved for me; something which has not occured in the past and I leave rather impressed having enjoyed a seemingly simple meal, that was certainly up there with the best that I have had in recent times. I have also decided that whenever I feel like a good steak Rockpool is going to be my first point of call: after all life is way too short to be eating bad meat.
Rockpool Melbourne seems to be going from strength to strength and its success has been proven, with plans well under way for another Rockpool Bar and Grill set to open shortly in Sydney. It takes a lot of work to get a restaurant of this size running well and it looks like Melbourne's Rockpool is just about there.
Rockpool Bar and Grill has previously been reviewed by Melbourne Foodie here
MY RATING: 17/20 - Food 9/10 Ambience: 4/5 Service: 4/5
Friday, February 22, 2008
Rockpool Bar and Grill
A few weeks back I had the privilege of having dinner at Rockpool Melbourne. It was a last minute decision and wanting to spoil myself I decided that Rockpool was the perfect restaurant.
Entering Rockpool one can easily be overwhelmed by a number of things. The sheer size of the restaurant is amazing, seating 150 patrons, in addition to the bar space. You are also immediately confronted by hanging carcasses in a cool room near the entry and soon walk into a large room awaft with smoke coming from the open grills. Initially a turn off but you soon realise that it just adds to the ambience. From the moment you walk in it is apparent that Rockpool is a serious steak restaurant, and not withstanding the price it would be difficult not to consider one of the fine cuts of meat on offer.
As a restaurant Rockpool looks really good. It is comfortable with large, leather topped wooden tables, and leather lounges as seats. All clever reminders that you are in a steak restaurant. This continues when the menu arrives, which is presented as a single sheet of paper with a large picture of a cow in the background. The theme is clear. Look around and nearly everyone is eating steak. With all this in mind it must be noted that Rockpool Melbourne is not just about the steak. Like the original Sydney establishment seafood plays a big part on the menu, with freshness being paramount. All shellfish is kept live in a tank until ordered and fish is dry filleted to maintain quality and integrity. You can read all about the Rockpool philosophy on their website. There is a true passion for produce and excellence. Not just gimmicks.
On the night I contemplate the menu for some time. I decide to start with a couple of oysters ($4ea). These are freshly shucked at a station at the front of the restaurant, and are served on ice, along with muslin wrapped lemon and a wonderful mignonette dressing. Not in your ordinary style though. The dressing is translucent and pink, but all of the wonderful flavours of egg, onion, caper and herbs are present. There is great care taken in the preparation and presentation of such a seemingly simple dish. Care, which is strongly appreciated on my part.
Next up is my entree. One of Rockpool's signature dishes: "Four raw tastes of the sea" ($26) - an excellent dish comprising four different morsels, each with their own condiment. From left to right these include: kingfish with a minced cos and smoked oyster topping, ocean trout with finely diced preserved lemon and harissa, tuna topped with julienne ginger and cilantro and a ceviche of squid with an intense citrus dressing. Each is amazingly fresh and beautifully presented. A great way to start the meal, as are a number of the seafood offerings.
To follow is the steak. A decision, which I contemplated for some time. I ultimately decide upon the Wagyu Sirloin, at a hefty $110. For this price you don't just get any old piece of steak, but rather some of the best meat that money can buy. It is grade 9+ wagyu (the highest grade available in Australia); bread by Blackmore wagyu and only available at a select few restaurants across the country, with most of the limited meat being reserved for export. The fact that you are getting the very best therefore justifies the need to pay such a premium.
I am surprised when I first receive the steak. It is served "minute style", flattened out like a sandwich steak. This is not what I expected when ordering "rib eye", but I soon get over it. To accompany it are Rockpool's usual accompaniments of horseradish cream and béarnaise, in addition to a condiment service, which offers a range of mustards as well as a house-made harissa or barbecue sauce, which I opt for. The steak is something special and is amazingly tender. The marbling is present throughout, as you can see in the picture below. I must say though that this was not the best tasting beef that I have eaten. That honour has to go to an incredible piece of meat, which I consumed at Vue de monde, but this was still very good and was worth it for the experience. Eating good wagyu really is a different experience to your ordinary piece of steak; something you must try to understand. To go with my steak I am obliged to order sides. I opt for some excellent chips ($8) and amazing mushrooms ($12), which have been wood-fire grilled and sit in a bowl with their incredible juices. They help to conclude an excellent, albeit expensive course.
To finish this fine dinner I ask my waiter for some help in choosing dessert. This was not an easy task as it depends on what I like. I ultimately go for the Strawberry Soup, served with mango sorbet. In a bowl sits a wonderful broth made from strawberries, which have been marinated in citrus juices and then pressed and extracted to create a translucent liquid. This is served, along with some diced strawberry, pineapple and melon pieces and finished with three small scoops of mango sorbet. The dish works well as a light refreshing dessert. The "soup" is bitter-sweet with the freshness of the fruit pieces contrasting along with the sorbet, which tastes intensely of fresh mango that just melts away in your mouth. A fitting end to a great meal.
Service at Rockpool was good, but not great. The staff are very visible, dressed in white jackets, which doesn't quite work for me and despite the massive volume of them, a level of finesse seems to be lacking. Simply depositing a $110 steak on a guests table with “your steak” and quickly moving off seems less than one should expect in this level of restaurant. Adding to this I had to return to the restaurant for my coat as it was not retrieved by staff. The second time this has happened at this restaurant. I mention this mostly because it is in stark contrast to the amazing service I have received when visiting Rockpool Sydney, where the whole experience is far more polished and a lot more magical.
Overall Rockpool is an excellent restaurant, but I feel that some service refinements are needed if it is to be considered one of our best.
================
Rockpool Bar & Grill received a score of 17 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.
My Rating: 16.5/ 20 - Food: 9/10 Ambience: 4/5 Service: 3.5/5
www.rockpoolmelbourne.com
Entering Rockpool one can easily be overwhelmed by a number of things. The sheer size of the restaurant is amazing, seating 150 patrons, in addition to the bar space. You are also immediately confronted by hanging carcasses in a cool room near the entry and soon walk into a large room awaft with smoke coming from the open grills. Initially a turn off but you soon realise that it just adds to the ambience. From the moment you walk in it is apparent that Rockpool is a serious steak restaurant, and not withstanding the price it would be difficult not to consider one of the fine cuts of meat on offer.
As a restaurant Rockpool looks really good. It is comfortable with large, leather topped wooden tables, and leather lounges as seats. All clever reminders that you are in a steak restaurant. This continues when the menu arrives, which is presented as a single sheet of paper with a large picture of a cow in the background. The theme is clear. Look around and nearly everyone is eating steak. With all this in mind it must be noted that Rockpool Melbourne is not just about the steak. Like the original Sydney establishment seafood plays a big part on the menu, with freshness being paramount. All shellfish is kept live in a tank until ordered and fish is dry filleted to maintain quality and integrity. You can read all about the Rockpool philosophy on their website. There is a true passion for produce and excellence. Not just gimmicks.
On the night I contemplate the menu for some time. I decide to start with a couple of oysters ($4ea). These are freshly shucked at a station at the front of the restaurant, and are served on ice, along with muslin wrapped lemon and a wonderful mignonette dressing. Not in your ordinary style though. The dressing is translucent and pink, but all of the wonderful flavours of egg, onion, caper and herbs are present. There is great care taken in the preparation and presentation of such a seemingly simple dish. Care, which is strongly appreciated on my part.
Next up is my entree. One of Rockpool's signature dishes: "Four raw tastes of the sea" ($26) - an excellent dish comprising four different morsels, each with their own condiment. From left to right these include: kingfish with a minced cos and smoked oyster topping, ocean trout with finely diced preserved lemon and harissa, tuna topped with julienne ginger and cilantro and a ceviche of squid with an intense citrus dressing. Each is amazingly fresh and beautifully presented. A great way to start the meal, as are a number of the seafood offerings.
To follow is the steak. A decision, which I contemplated for some time. I ultimately decide upon the Wagyu Sirloin, at a hefty $110. For this price you don't just get any old piece of steak, but rather some of the best meat that money can buy. It is grade 9+ wagyu (the highest grade available in Australia); bread by Blackmore wagyu and only available at a select few restaurants across the country, with most of the limited meat being reserved for export. The fact that you are getting the very best therefore justifies the need to pay such a premium.
I am surprised when I first receive the steak. It is served "minute style", flattened out like a sandwich steak. This is not what I expected when ordering "rib eye", but I soon get over it. To accompany it are Rockpool's usual accompaniments of horseradish cream and béarnaise, in addition to a condiment service, which offers a range of mustards as well as a house-made harissa or barbecue sauce, which I opt for. The steak is something special and is amazingly tender. The marbling is present throughout, as you can see in the picture below. I must say though that this was not the best tasting beef that I have eaten. That honour has to go to an incredible piece of meat, which I consumed at Vue de monde, but this was still very good and was worth it for the experience. Eating good wagyu really is a different experience to your ordinary piece of steak; something you must try to understand. To go with my steak I am obliged to order sides. I opt for some excellent chips ($8) and amazing mushrooms ($12), which have been wood-fire grilled and sit in a bowl with their incredible juices. They help to conclude an excellent, albeit expensive course.
To finish this fine dinner I ask my waiter for some help in choosing dessert. This was not an easy task as it depends on what I like. I ultimately go for the Strawberry Soup, served with mango sorbet. In a bowl sits a wonderful broth made from strawberries, which have been marinated in citrus juices and then pressed and extracted to create a translucent liquid. This is served, along with some diced strawberry, pineapple and melon pieces and finished with three small scoops of mango sorbet. The dish works well as a light refreshing dessert. The "soup" is bitter-sweet with the freshness of the fruit pieces contrasting along with the sorbet, which tastes intensely of fresh mango that just melts away in your mouth. A fitting end to a great meal.
Service at Rockpool was good, but not great. The staff are very visible, dressed in white jackets, which doesn't quite work for me and despite the massive volume of them, a level of finesse seems to be lacking. Simply depositing a $110 steak on a guests table with “your steak” and quickly moving off seems less than one should expect in this level of restaurant. Adding to this I had to return to the restaurant for my coat as it was not retrieved by staff. The second time this has happened at this restaurant. I mention this mostly because it is in stark contrast to the amazing service I have received when visiting Rockpool Sydney, where the whole experience is far more polished and a lot more magical.
Overall Rockpool is an excellent restaurant, but I feel that some service refinements are needed if it is to be considered one of our best.
================
Rockpool Bar & Grill received a score of 17 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.
My Rating: 16.5/ 20 - Food: 9/10 Ambience: 4/5 Service: 3.5/5
www.rockpoolmelbourne.com
Labels: $110 Steak, REVIEWS: Fine Dining, Rockpool Bar and Grill
