Rockpool (fish) opens Friday
The new redesigned incarnation for Neil Perry’s 18-year-old Rockpool restaurant will be unveiled to the public when it reopens this Friday as Rockpool (fish).
The restaurant has been renovated and will now be serving lunch and dinner a la carte.
The menu at the new Rockpool the menu will combine simple Mediterranean and Asian flavours with many Rockpool classics.
“At Rockpool (fish), we will focus on seafood with a sustainable philosophy where only the finest and freshest ingredients are sourced from Australia’s best and most reputable suppliers,” Perry said in the latest Rockpool newsletter.
“We wanted to make Rockpool (fish) more accessible and have the customer in complete control of their dining experience, where they design their own menu by choosing from a large variety of seafood with as many as ten different preparations, entrees, salads and sides as well as non-seafood main plates which make up a large menu. The menu is also perfect for sharing a few dishes.
Sustainable fishing is so important to us and we want customers to know that when they dine at Rockpool (fish) our fishermen fish sustainably and catch using a minimal stress regime, our shellfish are live and stress free, we manage a faultless cold chain, we dry fillet to maintain quality and we cook with care.”
Signature dishes on the menu include Tuna Sashimi Salad $26; Seared King Prawns with Goat’s Cheese Tortellini and Burnt Butter $28; Stir-fried Spanner Crab Omelette $25 and a variety of Whole and Dry Filleted Fish and Live Shellfish that can be Plain Grilled, Grilled with Herb Butter, Breaded, Pan Roasted, Steamed with Red Curry or Steamed with Black Bean and Chilli and more from $19.
The new restaurant also sees the return of Rockpool’s Oyster Bar at the front of the restaurant, which Perry said will feature an extensive list of cocktails, wines by the glass and a superb menu where diners can enjoy a wide variety of Raw and Marinated Fish, Freshly Shucked Oysters $4 each, Freshly Shucked Live Scallops $6 each, White Anchovies on Bruschetta $6, Cured Kingfish with Coriander Marsala $14 and the soon-to-be-famous, Moroccan Fish Burger $16.
The wine list continues to feature an impressive selection of over 850 wines from Australia and around the world.
Perry will oversee the kitchen and restaurant but the team handling the day to day management will include general manager Tom Sykes, head sommelier Nicole Reimers, and executive chef Michael McEnearney.
