Despite having dined at Rockpool Bar & Grill at Melbourne more than 2 months ago, I can still recall much of the very memorable meal. The service was immaculate and staff whom were well educated on the menu were keen to help the indecisive with their knowledge of preparation techniques and ingredients.

Rockpool Bar and Grill, Melbourne - menu
Rockpool Bar and Grill Melbourne’s menu – part I

The menu was dated on the top right corner which gave it a very fresh feel. The website menu is updated daily too I think! Today’s one is up-to-date anyway. I am impressed with Neil Perry’s attention to detail and care factor, which not only shows on his blog but the entrance to his restaurants. Its core values are on display as you walk past an array of dry aged beef. They boast that there’s up to 5 tonnes of beef aging at any one time.

Rockpool Bar and Grill, Melbourne - menu
Rockpool Bar and Grill Melbourne’s menu – part II

Rockpool Bar and Grill, Melbourne - grass fed and wagyu beef aged in fridge
Grass fed and wagyu beef aged in fridge

Rockpool Bar and Grill, Melbourne - bread and butter
Bread and butter

Zen started with the Four Raw Tastes of the Sea which consisted of double sharp cuts of ocean trout, yellow fin tuna, flathead and Hiramasa kingish. Served with fresh horseradish for a kick and organic soy dressing, it was premium sashimi served well.

Rockpool Bar and Grill, Melbourne - starter, sashimi of ocean trout, yellow fin tuna, flathead and Hiramasa Kingfish with fresh horseradish and organic soy dressing
Four raw tastes of the sea

I on the other hand tossed between some drool-worthy hot starters and ended up with the divine Duck Ragu with Pappardelle Noodles. The lusciously wide pasta strands were satisfyingly rich and the duck was as tender as it can be.

Rockpool Bar and Grill, Melbourne - hot starter, duck ragu with pappardelle noodles
Duck ragu with pappardelle noodles

The menu emphasized on a thoughtful combination of really good produce with uncomplicated cooking techniques.
The perfectly cooked 400g rump of Greenham’s grass fed yearling beef had been dry aged for 48 days. It was served with a 2 generous pots of horseradish cream and bearnaise sauce.

Rockpool Bar and Grill, Melbourne - Greenham's dry aged grass fed yearling beef, 400g rump, aged for 48 days
Greenham’s dry aged grass fed yearling beef, 400g rump, aged for 48 days

My spicy mussel and saffron stew with wood fire grilled seafood, ciabatta and aioli was magnificent for all the right reasons. The broth was a perfect saltiness, the grilled seafood added an extra dimension of flavour and there was just enough bread to soak up the goodness. Could this have been my most favourite main meal ever?

Rockpool Bar and Grill, Melbourne - spicy mussel and saffron stew with wood fire grilled seafood and aioli
Spicy mussel and saffron stew with wood fire grilled seafood and aioli

The wintery aroma of the potato and cabbage gratin was almost more splendid. The crisp lid of parmesan and breadcrumbs were golden and so flavoursome. It was the ultimate side dish.

Rockpool Bar and Grill, Melbourne - side dish of potato and cabbage gratin
Side dish of potato and cabbage gratin

As simple as salads can be, Rockpool’s palm sugar vinaigrette brought deliciousness to a basic salad mix of raddicchio, cos and endive.

Rockpool Bar and Grill, Melbourne - side salad of radicchio, cos, endive with palm sugar vinaigrette
Side salad of radicchio, cos, endive with palm sugar vinaigrette

Rockpool Bar and Grill, Melbourne - cappuccino with toffee rice puffs
Cappuccino with toffee rice puffs

Rockpool Bar and Grill, Melbourne - dessert menu
Dessert menu

Such an idealic meal would not have been complete without dessert. Reflective of fruits in season at the time (now they’re all-things figs, yum!), the desserts menu included a beautiful selection of stone fruits, berries and mango. I had a playful mix of summer fruits which was glazed with warm custard and served with tangy red currants.

Rockpool Bar and Grill, Melbourne - summer fruits glazed with a warm custard
Summer fruits glazed with a warm custard

Rockpool Bar and Grill, Melbourne - Jennifer Lam and Zen Huang
Zen & I

Rockpool Bar and Grill, Melbourne -lit up with The Yarra River's fire displays on Southbank Promenade
Lit up with The Yarra River’s fire displays on Southbank Promenade

Oh, and there were caramelised puffed rice grains to finish with too which tasted like a naughtier twist of cereal and popcorn.

Rockpool Bar and Grill, Melbourne
Web: www.rockpool.com.au/melbourne/rockpool-bar-and-grill.html
Call: (03) 8648 1900
Visit: Crown Complex, Southbank, Victoria

Rockpool Bar & Grill on Urbanspoon

Previous articleeverything you ever wanted to know about me
Next articleTia To Vietnamese Restaurant, Melbourne
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.