Our beef is sourced directly from the producers and dry-aged on our premises. The dry ageing process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the three types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu and Cape Grim fit into the strict Rockpool philosophy of humane treatment of cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot-fed cattle.
The wine list at Rockpool Bar & Grill Melbourne showcases a selection from a mix of vineyards. Some are small, unknown producers whom we feel lucky to have come across whilst others are bigger with bold reputations and wines that are highly prized all over the world. What we search for in creating this offering are wines that reflect the people who make them and the land they are raised from.