Rockpool Bar & Grill

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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.

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Bar Menu Lunch Only

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Meet Our Team

Chef Declan Carroll

Declan Carroll
Head Chef
Rockpool Bar & Grill

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 Partiein 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. 

Corey Castelloe

Corey Costelloe​
Culinary Director​
Hunter St. Hospitality

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.