Sydney Menus
Food
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 types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu and Cape Grim Grass Fed Beef fit into the strict Rockpool philosophy of humane treatment to the 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.
Bar
The bar at Rockpool Sydney is the perfect venue for a pre or post lunch or dinner drink or for a casual bite to eat. With a no bookings policy, a fantastic bar menu and a cocktail and wine list second to none, it is ideal for those impromptu moments. Join us for RP Hour, 4pm-6pm weekdays.
Wine
Rockpool Sydney has an extensive wine list with over 3,000 wines, a full bar of spirits and a selection of bottled beers. You may pre-select from our functions wine list provided or alternatively our Sommelier team will be happy to liaise with you regarding your beverage choices from our full wine list.
Experience Rockpool Bar & Grill
Meet Our Team
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.
Santiago Aristizabal
Executive Chef
Rockpool Bar & Grill
Santiago Aristizabal is the Executive Chef of Rockpool Bar & Grill, overseeing all three restaurants in the portfolio. He is based at Rockpool Sydney, where he is often seen in the kitchen, steering the team.
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.
Vincent Martzloff
Brand General Manager
Rockpool Bar & Grill
Vincent joined Rockpool Bar & Grill in September 2022. From the age of 16 to 18 the ambitious Frenchman studied at Ferrandi, a leading hospitality school in Paris.
Vincent travelled to London to improve his English language skills and worked at the iconic five-star Savoy Hotel and Gordon Ramsay’s Savoy Grill for 18 months.
He then returned to Ferrandi to pursue a Bachelor of Hospitality Management, during which time he worked at esteemed hotels including 2 Michelin starred Waldorf Astoria Versailles – Trianon Palace. He also spent time at The Four Seasons George V in Paris.
Vincent moved to Australia in 2007 where he worked at Wentworth Sofitel in Sydney for two years.
His diverse hospitality career also includes several years at the Shangri-La Sydney, Japanese restaurant Koi in Woolwich, Milton Park in Bowral, several stints working for Brisbane’s best-known hospitality businesses, Gambaro Group, and two-and-a-half years with Sofitel Sydney Darling Harbour.
Dane Reid
Restaurant General Manager
Rockpool Bar & Grill
Dane was promoted to Restaurant General Manager at Rockpool Bar & Grill Sydney in 2022, after four years as an Assistant Restaurant Manager. His role is co-share arrangement with colleague Federico Maccan.
Dane didn’t set out to work in hospitality. He grew up in north-eastern NSW. After a stint working as screen printer, he took a job bartending at a local nightclub.
A self-confessed night owl, he says the hours suited him. Plus, it was a lot of fun. Bartending also paved the way to Australian and international travel.
Back in Sydney at the beginning of 2012 he started working as a Bartender at Spice Temple. He worked his way up to Bar Manager. Determined to progress his hospitality career, he moved into an Assistant Restaurant Manager role. In 2018, he took his Assistant Restaurant Manager skills to Rockpool Bar & Grill Sydney.
Federico Maccan
Restaurant General Manager
Rockpool Bar & Grill
The start of Federico hospitality career can be traced back to his teenage years in Italy.
Federico started out peeling potatoes for pocket money at the age of 13. Later, hospitality jobs helped pay for university studies in Surveying and Civil Engineering.
At university, Federico discovered his leadership potential. He set his sights on a management career and moved to London to explore these opportunities.
In London Federico started to build the foundations of his hospitality career. He began working for the Living Ventures Group. Next, he moved to Sydney where he started working for Fratelli Fresh. When Fratelli Fresh was acquired by Rockpool Dining Group (now Hunter St. Hospitality) Federico was promoted to Assistant Restaurant Manager at Rosetta Sydney. Next stop was Rockpool Sydney. He became Assistant Restaurant Manager at Rockpool in September 2018 and was promoted to Restaurant General Manager in 2022.
