Experience an Exceptional Ambience with Wood
Fire-Grilled Seafood and Meats
Visit Rockpool Bar & Grill: Australia’s most beautiful dining rooms with three stunning destinations across Sydney, Melbourne and Perth.
Building and nurturing relationships with primary producers and suppliers ensures only Australia’s best produce enters our restaurants.
The beef selection at Rockpool Bar & Grill is unrivaled. We collaborate with farmers who are the best in Australia and source directly from them. We dry age our beef in-house to extract its best qualities and we butcher on site to control provenance.
By working closely with fishermen and women and other seafood producers we know the day our fish came out of the water and the circumstances in which it made its journey to us.
Using simple techniques, executed perfectly, allows our produce to shine.
Our beef is cooked on a wood-fire grill fueled by ironbark emphasising the individual characteristics of the different cuts and breeds.
A program of this kind requires careful stewardship and committed, strong leadership. Culinary Director Corey Costelloe has been with Rockpool Bar & Grill since the restaurant opened in Sydney in 2009. Later that year Santiago Aristizabal joined the Sydney team as a Junior Chef and under Corey’s careful tutelage has risen to lead the team as Executive Chef, overseeing all three restaurants. Corey also works closely with Head Chefs at Rockpool Melbourne and Perth – Declan Carroll and Brendan Owens – ensuring Rockpool’s commitment to provenance and Australia’s finest produce is stringently upheld and continually celebrated.