Neil Perry’s Rockpool est. 1989 is now offering a four course a la carte menu during its dinner service.
From 15 February, executive chef Phil Wood will offer the new menu, including signature dishes such as spanner crab scrambled eggs with crisp parmesan toast (pictured below); rich and noble lobster congee with almond tofu and star anise peanuts; coorong yellow eye mullet steamed at the last minute with udon and sour orange curry; char siu roasted duck with shiitake and leeks; and Valhrona chocolate with macadamia, glazed cherry, malt and cherry stone ice cream.
The $150 four course menu will complement the existing $185 eight course tasting menu.
Chef Perry said the new menu will be targeting those consumers looking for a shorter dining experience.
“Our corporate customers in particular, who want to dine at Rockpool in the evening as well as lunchtime, are looking for the same dining experience, but over a shorter time frame, typically two hours,” he said.
See both the four and eight course menus below.
four course 150
course one
- Enriched koshihikari rice with Kingfish, peach cucumber and celery
- Blue Mountains carrots with plum sauce, coconut rice and shiso
- Spanner crab scrambled eggs with crisp parmesan toast
- Prawn mousse in squid ink sauce
course two
- Rich and noble lobster congee with almond tofu and star anise peanuts
- Aphrodite halloumi, roasted shallot, snow peas, English peas and broad beans
- Smoked, steamed and fried black vinegar chicken with soy beans and coriander and kim chi
- Gently steamed bass with mud crab and corn
course three
- Coorong yellow eye mullet steamed at the last minute with udon and sour orange curry
- Char siu roasted duck with shiitake and leeks
- Roasted blue swimmer crab with fried garlic and fragrant udon noodles
- Blue mountains Wagyu softly grilled with wasabi and lime
course four
- Blue cheese from Rogue river Portland
- Vacherin of pandan custard with mango sorbet and pineapple granita
- Whipped white chocolate, strawberry, blackberries and lychees
- Valhrona chocolate with macadamia, glazed cherry, malt and cherry stone ice cream
eight course 185
- Pink fir apple potato with szechuan pickled daikon, quail tea egg, cucumber and shiso granita
- Enriched koshihikari rice with kingfish, peach cucumber and celery
- Prawn mousse in squid ink sauce
- Coorong yellow eye mullet steamed at the last minute with udon and sour orange curry
- Char siu roasted duck with shiitake and leeks
- Roasted South Australian lamb “caesar”; parmesan and roast lettuce
- Vacherin of Pandan custard with pineapple granita and mango sorbet
- Valhrona chocolate with macadamia, glazed cherry, malt and cherry stone ice cream
- Date tart — original since 1984
- Earl grey tea with caramelised white chocolate
