Monday, 3 July 2023: Acclaimed Chef Ben Devlin of two-hatted restaurant Pipit is taking over the wood-fire grills at Rockpool Bar & Grill Sydney and Melbourne for two exclusive dinners that showcase the outstanding produce of the NSW Northern Rivers region.
Ben brings his award-winning, wood-fire cooking skills to Rockpool’s signature wood-fire grills on Sunday 6th August in Sydney, and Tuesday 8th August in Melbourne. The On Fire with Ben Devlin dinners showcase a unique and generous four-course menu, which also includes a cocktail and canapes on arrival and petit four to close. Optional matched beverages feature wines from Rockpool’s magnificent cellars, as well as house-made digestifs by Pipit Manager and Sommelier Alice Dywer, which make their interstate debut at the On Fire dinner series.
A delightful Northern Rivers narrative runs through the menu, which features the local, coastal, seasonal produce and sustainable seafood for which the 2023 Good Food Guide’s NSW Regional Restaurant of the Year is renowned. Ben’s ‘max-flavour-low-waste approach’ adds a unique touch to each delicious course.
Hunter St. Hospitality and Rockpool Bar & Grill Culinary Director Corey Costelloe says it as an honour to host Ben and his team for two extraordinary dinners, which celebrate the exceptional flavours of the wood-fire grill and a shared philosophy of sourcing pristine, local produce and supporting the region’s phenomenal growers and suppliers.
“We couldn’t ask for a better collaboration. Ben’s team is an inspiration and our guests will have an absolute treat. I have no doubt that both teams will relish the opportunity to work alongside front-of-house and back-of-house colleagues of exceptional calibre and deep commitment to their craft.”
“Rockpool Bar & Grill Executive Chef Santiago Aristizabal, Brand General Manager Vincent Martzloff and our teams share a collective excitement to work alongside Ben and his team to deliver a one-of-a-kind dining experience.”
Ben says he and his team are excited to offer Sydney and Melbourne diners an exclusive Pipit experience and to reconnect with industry peers through the delivery of exceptional hospitality, food and wine.
“We see many Sydney and Melbourne diners holidaying in our region, and we are excited to bring Pipit closer to their homes and to share the best of the Northern Rivers produce and our coastal influences.”
“We share with Rockpool a common love of wood-fired cooking – it’s our main cooking source at Pipit – and we are excited to share a menu that highlights the versatility and flavour that wood-fire offers.”
“It is also the very first time we will be bringing interstate some of our house-made digestifs, so it is especially nice to showcase some things in both food and drinks that diners can’t taste anywhere else.”
On Fire with Ben Devlin
Rockpool Sydney | Sunday 6th August | Make a Reservation
Rockpool Melbourne | Tuesday 8th August | Make a Reservation
Four courses, plus canapes and cocktail on arrival and petit four – $180 per person
Optional beverage pairing – $95 per person
Reservations are available: 6pm, 6.30pm, 7pm and 7.30pm
Menu
Canapes & Cocktail on Arrival
Oyster Shell and Citrus Martini
Jerusalem Artichoke Tart with Black Truffle
Paperbark Smoked Tuna Belly and Bread Shoyu
Potato and Buckwheat Waffle with Bottarga
*
First Course
Scorched Tuna with Roasted Bone Sauce, Wattleseed Douchi, Citrus and Turnips
2016 Jim Barry ‘The Florita’ Riesling, Clare Valley, SA
*
Second Course
Sugarloaf Cabbage with Spanner Crab and Macadamia
2019 Moorilla ‘St. Matthias Vineyard’ Chardonnay, Tamar Valley, Tas
*
Main Course
Cape Grim 60-Month “Vintage” Rib Eye
2015 Hickinbotham ‘Trueman’ Cabernet Sauvignon, McLaren Vale, SA
Served With
Black Sapote Mole with Green Pepper and Yuzu
Glazed Turnip and Pear Roll with Mustard Leaves and Tasty Waste Paste
Kelp Roasted Potatoes
Yuzu and Citrus Scrap Fortified Wine
*
Dessert
Beeswax Ice Cream, Black Truffle and Hazelnut Milk
Truffle and Bergamot Crème Caramel
2021 Riesling, Frogmore Creek ‘Iced Riesling’ Coal River Valley, Tas
*
Petit Four
Beef Bone Cookie with Smoked Tallow Fudge
Bunya Nut and Macadamia Miso Liqueur
The menu is subject to change pending produce availability.
