Frequently Asked Questions

View our frequently asked questions below. Please scroll to end for questions specific to a restaurant. If you have a question that is not listed below, please email us at reservations@rockpoolbarandgrill.com.au for Sydney or Melbourne locations or perthreservations@rockpoolbarandgrill.com.au for Perth location. Let us know which restaurant you are interested in visiting.

Our dress code is smart-casual.

Corey is the Culinary Director of all premium restaurants in the Hunter St. Hospitality portfolio: Rockpool Bar & Grill, Spice Temple, Rosetta Ristorante and Saké Restaurant & Bar.

He oversees the kitchens and culinary teams, new menu development, supplier relationships, back of house recruitment, and mentors up-and-coming team members.
An instinctive love of food as a teenager saw Corey take high school jobs as a kitchen hand as well as helping his uncle at Flemington Markets on Saturday mornings.

His cooking career began in earnest at the age of 18 as an apprentice chef at Sheraton on the Park in Sydney. His apprenticeship also took him to the acclaimed Catalina Restaurant in Sydney’s Rose Bay.

After Catalina, Corey worked at Hayman Island, then Flying Fish with Peter Kuruvita. With years of great experience behind him, Corey joined the Rockpool Bar & Grill Sydney launch team in 2009. In early 2013, Corey took over the reins of the Rockpool Bar & Grill kitchen and with Neil Perry as his mentor, his career moved to the next level. Corey was promoted to the group’s Culinary Director in 2021.

First and foremost, we are a steakhouse, and are renowned for our beef and seafood credentials. For that reason, our vegan options are limited. We can, however, cater for most other dietary requirements. Please make note of your special dietary requirements when you make your online booking, and let your server know once you have been seated. 

We have a range of delicious handmade desserts at Rockpool including our all-time favourite Catherine’s Passionfruit Pavlova, not to forget that Head Chef Brendan Owens was a former Pastry Chef, so you are in good hands. If you prefer to bring your own cake for a celebration, we charge a $5 cakage fee. 

Rockpool is a licensed restaurant with a phenomenal wine and bar beverage list. We don’t offer a BYO service. 

We have halal-certified meat on the menu, however there is no separate halal preparation space in our kitchens. 

Yes, we do at all of our restaurants. 

We do not have high chairs at any of our restaurants.

We accept Rockpool Bar & Grill, Hunter St. Hospitality/Pacific Concepts, Good Food and Gourmet Traveller gift cards. 

We require a credit card to guarantee a reservation, and we will charge a $50 per person no show fee for cancellations made within 24 hours of your booking time. This includes amendments to the number of guests attending.  

The restaurant team may not be able to attend you’re your call immediately. Please leave a message, alternatively send an email to reservations@rockpoolbarandgrill.com.au for Sydney and Melbourne enquiries, or perthreservations@rockpoolbarandgrill.com.au for Perth enquiries. 

We do accept walk-ins, however, a booking is highly recommended, especially on weekends.

We do not take bookings in the bars of any of our restaurants. 

Please email our Sydney and Melbourne team on reservations@rockpoolbarandgrill.com.au or our Perth team on perthreservations@rockpoolbarandgrill.com.au and provide as much information as possible about your event.

Yes, we require a credit card to guarantee a reservation, and we will charge a $50 per person no show fee for cancellations made within 24 hours of your booking time. This includes amendments to the number of guests attending.  

Rockpool Sydney

Santiago Aristizabal is our Head Chef at Rockpool Sydney. Santiago joined the Sydney team in 2009 as a casual chef on a student visa. The Colombian national has proven himself an integral part of the team, working his way up to Sous Chef then Head Chef. Considered by his fellow chefs as an excellent all-round culinary professional, and Rockpool Bar & Grill Sydney’s resident beef expert, Santi is an exceptional team leader. Corey Costelloe is the Culinary Director across Hunter St. Hospitality premium restaurants, including all three Rockpool restaurants.

Rockpool Bar & Grill Sydney is Australia’s most beautiful dining room. Situated in the sensational City Mutual Building, a 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style is simple and uncomplicated – perfectly wood fire-grilled meats and seafood from Australia’s very best producers – a perfect match to what is Australia’s greatest wine list. 

With an emphasis on excellent produce and a precise and attentive service style, the adjoining bar is the perfect spot for pre or post-lunch and dinner drinks, or more relaxed dining experience. 

We accept all major credit cards (including UnionPay) and Eftpos. Credit cards incur a processing fee of 1.0% to 1.5%.  Debit card fees are 0.5% to 1.0%.  EFTPOS no charge. ‘Tap and Go’ incurs debit/credit card fee.  External payment Apps incur additional fees.  10% discretionary service charge applies to all groups of 8+.  10% surcharge applies on Sundays, 15% on public holidays. 5% service fee applies Monday to Saturday. We accept Good Food Gift Cards & Gourmet Traveller Gift Cards. 

Rockpool Melbourne

Declan Carroll is our Head Chef at Rockpool Melbourne. Declan worked in his first kitchen when he finished school, before heading to the kitchens of France for a year when he was 17 years old. He has a history with Rockpool, first working at Rockpool Melbourne as a Chef de Partie in 2012, then again as a Sous Chef in 2015. His chef travels in Melbourne have also taken in Bistro Guillaume, The Press Club and he led the opening kitchen team of Angus & Bon. Corey Costelloe is the Culinary Director across Hunter St. Hospitality premium restaurants, including all three Rockpool restaurants. 

Rockpool Bar & Grill Melbourne was inspired by the great steakhouses of North America. With an uncompromising focus on excellent produce – in particular the meat program – beef sourced from only Australia’s very best producers, an outstanding wine list and sharp and enthusiastic service, this is a dining venue that offers a refined yet relaxed experience…the menu is simple and uncomplicated, the room luxurious. 

We accept all major credit cards (including UnionPay) and Eftpos. Credit cards incur a processing fee of 1.0% to 1.5%.  Debit card fees are 0.5% to 1.0%.  EFTPOS no charge. ‘Tap and Go’ incurs debit/credit card fee.  External payment Apps incur additional fees.  10% discretionary service charge applies to all groups of 8+.  10% surcharge applies on Sundays, 15% on public holidays. 5% service fee applies Monday to Saturday. We accept Good Food Gift Cards & Gourmet Traveller Gift Cards. 

Rockpool Perth

Brendan Owens took over the reins as Head Chef at Rockpool Bar & Gill Perth in August 2021. 
It followed a decade-long commitment to desserts for Brendan, who previously juggled Head Pastry Chef as well Senior Sous Chef responsibilities at Rockpool. 

Prior to joining the Rockpool fold, Brendan was Head Pastry Chef at Melbourne’s Vue De Monde for three years.  He has also worked at 2am: dessertbar in Singapore, as well as Restaurant Amusé in Perth. Corey Costelloe is the Culinary Director across Hunter St. Hospitality premium restaurants, including all three Rockpool restaurants. 

Rockpool Bar & Grill Perth is a unique steakhouse concept, combining an impressive dining room, an open kitchen with its signature wood fire grill, a menu with an uncompromising focus on excellent produce and an extensive wine list showcasing 1350 wines from Australia and the World. This is entwined with informed and efficient service. 

We accept all major credit cards (including UnionPay) and Eftpos. Credit cards incur a processing fee of 1.0% to 1.5%.  Debit card fees are 0.5% to 1.0%.  EFTPOS no charge. ‘Tap and Go’ incurs debit/credit card fee.  External payment Apps incur additional fees.  10% discretionary service charge applies to all groups of 8+.  15% surcharge applies on public holidays. 5% service fee applies Monday to Saturday. We accept Good Food Gift Cards & Gourmet Traveller Gift Cards. 

We look forward to seeing you soon!