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27/10/2026
Meet our Suppliers:
Bruce Collis
Meet Bruce Collis, one of the fishers behind the seafood on our menus.
Bruce fishes in Corner Inlet, Victoria, bringing in Southern Calamari, King George Whiting and Rock Flathead, all of which we buy directly from him for our restaurants in Melbourne and Sydney.
Buying direct means we can have a closer relationship with the people who supply our seafood, while bringing high-quality local catch to our guests.
Right now, Bruce’s Southern Calamari is on the menu, grilled whole with tomato XO sauce.
Come and try it for yourself. Reserve your table via link in bio.
22/10/2026
Shaved Asparagus Salad
There’s nothing quite like asparagus to know that spring flavours are on the menu.
With our shaved asparagus salad, spears are shaved lengthways and served raw, keeping their fresh crunch alongside mint, pea tendrils, rosemary-infused oil and Chardonnay vinegar. Pecorino Romano brings the salty finish.
It’s a simple celebration of one of spring’s best ingredients, while it’s at its freshest.
Join us in Sydney and try the new season dish for yourself. Reserve your table via link in bio.
21/10/2026
20 years of Rockpool Melbourne has meant 20 years of relationships with people who know good produce.
For our special anniversary menu, we’re bringing together three of the suppliers who have been part of that story: Greenham, Bruce Collis and Friend & Burrell.
From Australian beef to Rock Flathead and Southern Calamari, their produce has helped shape the food we serve, and will take centre stage on our anniversary menu, available until the end of October.
Reserve your table via link in bio.
20/10/2026
Celebrate the end of year with us
Across Sydney, Melbourne and Perth, our private dining spaces are made for everything from team dinners and client entertaining to an end-of-year celebration.
From set menus to dishes designed to share, the dining experience is supported by a carefully considered w**e list and knowledgeable sommelier service.
Whether it’s an intimate dinner or a full-scale celebration, there’s a space to make the occasion your own.
Ask about hosting your end-of-year party via link in bio.
15/10/2026
CopperTree Farms butter
Rockpool Sydney and Melbourne use cultured butter from CopperTree Farms for the bread service and throughout the kitchen.
Made from Australian cream using traditional French methods, it contains 84 to 85 per cent butterfat. The higher fat content gives sauces, pastry and cooking greater richness and consistency, while culturing the cream develops a gentle tang and deeper flavour.
Reserve your table and experience the difference CopperTree butter makes across the menu.
14/10/2026
As we celebrate 20 years of Rockpool Bar & Grill Melbourne, we’re taking a journey back through time.
Our anniversary menu will be paired with w**es from 2006, the year we opened, and 2016 when we marked our 10-year anniversary. The pairings include the 2006 Jim Barry Lodge Hill Riesling, 2006 Yalumba The Signature, 2016 Stefano Lubiana Estate Pinot Noir and 2016 De Bortoli Noble One.
We’ll also have a very special selection of 2006 and 2016 vintage w**es available by the bottle.
Our one-night-only anniversary dinner is Monday October 19th. Reserve your table via link in bio.
13/10/2026
The Sydney Vice has held its place on Rockpool Sydney’s cocktail list for three and a half years, remaining through every menu change since its introduction.
It is a reimagination the Miami Vice, the colourful 1980s combination of frozen Piña Colada and Strawberry Daiquiri, bringing its tropical flavours together in a single clarified serve.
Bacardi Coconut and Planteray Pineapple meet lime, pineapple, strawberry liqueur, coconut water and a spiced tea blend of oolong, anise, cinnamon and black pepper. Clarification with coconut cream leaves the cocktail clear, smooth and completely integrated.
Take a sip of a Sydney Vice at Rockpool Bar & Grill Sydney. Reserve your table via link in bio.
12/10/2026
Rockpool Melbourne’s 20th Anniversary Menu
Rockpool Melbourne’s 20th anniversary menu celebrates the producers behind our two decades of service.
The menu includes Tathra Oyster with ash dressing and finger lime, Bruce Collis Rock Flathead with smoked buttermilk and broad beans, Ben Collinson’s Coral Trout with tomato XO and David Blackmore’s Full Blood Wagyu Denver.
Available for dinner from Tuesday, October 20th to Saturday, October 31st
Reserve your table via link in bio.
08/10/2026
The measure of any good Manhattan
The Manhattan at Rockpool Perth follows the classic three-ingredient structure of bourbon, sweet vermouth and bitters.
It is stirred over ice until cold, then served straight up. With no juice or elaborate garnish to shift the balance, the vermouth matters as much as the bourbon, which makes the choice of bottle particularly important.
Make it your first drink at Rockpool Perth. Reserve your table via link in bio.
07/10/2026
The provenance of our seafood
Rockpool’s seafood menu is supplied by specialist fishers and growers who know their waters, their catch and the best way to handle it. Working with several smaller suppliers also gives our chefs a direct connection to what comes into the kitchen.
Ben Collison and his team line-fish coral trout on the Great Barrier Reef. Each fish is dispatched using ike jime, a precise method that quickly stops neural activity and protects the quality of the flesh. Rockpool buys directly from Ben, taking the coral trout from his boats to our restaurants without passing through a wholesaler.
On the NSW South Coast, Gary and Jo Rodely grow Sydney rock oysters at Tathra. Bruce Collins supplies southern calamari, King George whiting and rock flathead.
Ask the team about today’s seafood. Reserve your table via link in bio.
06/10/2026
What’s Waiting in the Cellar
Our cellar reflects the expertise and ongoing research of Rockpool’s sommelier team, with a focus on some of the world’s most distinguished regions and producers. From the great vintages of Burgundy and Bordeaux to benchmark Super Tuscans, exceptional New World w**es and Australian icons, the collection has been carefully built for depth and provenance.
Many bottles have been selected with long-term cellaring in mind, allowing them to develop complexity and character before reaching the table. The result is a collection that complements Rockpool’s approach to produce and cooking, with w**es of structure, precision and maturity to accompany our dry-aged beef and wood-fired cuisine.
Discover what’s waiting in the cellar. Reserve your table via link in bio.
02/10/2026
On Monday, October 19th, Rockpool Bar & Grill Melbourne celebrates 20 years at Crown Melbourne with a one-night-only anniversary dinner.
To mark two decades at the restaurant, we’re bringing together some of the producers and suppliers who have helped shape the Rockpool story, with a special five-course menu built around exceptional Australian produce.
Join us for one special evening of good food, great w**e and 20 years of Rockpool Melbourne. Reserve your tickets via link in bio.
01/10/2026
Inside a Sydney Art Deco landmark
Rockpool Bar & Grill Sydney occupies the former business chamber of the City Mutual Life Assurance Building at 66 Hunter Street. Although it is often described as a 1920s building, it was completed in 1936.
Architect Emil Sodersten designed the steel-framed building with a polished granite base and a Hawkesbury sandstone exterior. When it opened, it was recognised as Sydney’s tallest “skyscraper” and it is now listed on the NSW State Heritage Register.
Inside Rockpool, the original chamber retains its grand scale, scagliola walls and columns, bronze-framed windows and elaborate plasterwork. It remains the largest and most intact Art Deco commercial chamber in Sydney.
Take your table inside this 1936 landmark. Reserve via link in bio.
30/09/2026
The French Martini gets a strawberry twist
Our French Martini brings a strawberry-led variation to the modern classic.
The French Martini became known through Keith McNally’s New York bars in the 1990s. The original combined vodka, pineapple and French black raspberry liqueur, which supplied the name despite the cocktail’s New York origins.
Rockpool Perth makes its version with Grey Goose vodka, Fraise des Bois wild strawberry liqueur, pineapple, lime, pineapple and vanilla syrup, and strawberry compote. The result is velvety, with strawberry and pineapple notes followed by delicate vanilla.
Find it on the cocktail list at Rockpool Perth. Reserve your table via link in bio.
29/09/2026
The first produce of Spring
Spring produce is now shaping the menu at Rockpool, with asparagus, globe artichokes, peas, broad beans and zucchini flowers coming through the kitchen.
Each has a narrow window at its best. Broad beans are podded twice, artichokes are prepared as soon as they are cut, and zucchini flowers are used on the day they arrive.
The chefs are working with each ingredient while its season is at its peak.
Explore the spring menu. Reserve your table via link in bio.
25/09/2026
The grand entrance
The doors at 66 Hunter Street open onto a former 1936 banking chamber, where original columns, ornate plasterwork and grand proportions frame the dining room.
The scale and history of the space make walking into Rockpool feel like part of the occasion.
Make your entrance. Reserve your table via link in bio.
24/09/2026
Michter’s Maple Scallops +
Michter’s Maple Manhattan
Now on the menu at Rockpool, this pairing brings together Michter’s Maple Scallops and a Michter’s Vintage Manhattan.
The scallops are finished with a maple glaze, while the Manhattan is made with Michter’s bourbon held at a low temperature for four hours to develop a rounded, aged character. It also contains Ratafia Riserva, an aperitif w**e based on Barbera D'asti fortified with Italian Brandy Infused with cherries, dried figs and chinotti and rested in Ex-Brandy cask for a year.
The result moves from the sweetness of maple and scallops to the bourbon, oak and cherry of the cocktail.
Experience the Rockpool x Michter’s pairing. Reserve your table via link in bio.
22/06/2021
It’s not all about the steak at Rockpool Bar & Grill. Here’s another all-time favourite: Wood Fire Grilled Baby Octopus with Taramasalata, Chilli and Red Peppers.
Photo: Niki To •
16/06/2021
Meet Winemaker Ben Cane at our first Cape Mentelle Winemaker Dinner by Rockpool Bar & Grill, in Sydney on Wednesday 23rd June at 6pm.
An exquisite four-course menu will be paired with beautiful w**es, with surprise back vintages opened for tastings during dinner.
Only 20 seats available.
Book online at www.rockpoolbarandgrill.com.au.
Cape Mentelle moethennessy_uz •
11/06/2021
Reward yourself for making it to Friday with our buttermilk fried chicken sandwich crowned with a single, crisp onion ring and paired with a glass of Krug Grande Cuvée. Genius!
Available in Sydney, Melbourne and Perth until the end of July. $85 per person.
In the bar only. No bookings.
View our website for bar opening times: www.rockpoolbarandgrill.com.au •
09/06/2021
From the idyllic vineyards of Margaret River to an intimate private dining room at Rockpool Bar & Grill Sydney, enjoy our inaugural Cape Mentelle Winemaker Dinner by Rockpool Bar & Grill, on Wednesday 23rd June at 6pm.
A four-course dinner curated by Rockpool Bar & Grill Executive Chef Corey Costelloe is meticulously paired with a quartet of magnificent Margaret River w**es.
In addition, surprise back vintages and possibly a not-yet-released vintage are be opened for tastings during dinner.
A Cape Mentelle Winemaker Dinner by Rockpool Bar & Grill will also be hosted at Rockpool Bar & Grill Melbourne and Perth. Dates to follow.
$250 per person.
Book now, at www.rockpoolbarandgrill.com.au •
Cape Mentelle moethennessy_uz
08/06/2021
Filippo L’Episcopo is our new Head Sommelier at Rockpool Bar & Grill Sydney.
Hailing from Sicily, Filippo grew up on the taste of grapes as he played in his grandfather’s small vineyard and olive grove, which serviced the family thirst for w**e and produced their olive oil.
“I’ve been eating grapes off the vines since I could walk,” he says.
Later, as a bartender in London, his passion for w**e flourished. He became a Sommelier, travelled the vineyards of Europe and studied w**e. It has been a never-ending educational journey for Filippo ever since. Welcome to the team, Filippo!
Photo: Christopher N. Pearce •
04/06/2021
SYDNEY: Embrace winter with Rockpool Bar & Grill Sydney’s seasonal cocktails. One of our favourites is the RP Vieux Carre featuring H by Hine Cognac, Bulleit Rye, OSCAR.697, Dom Benedictine and Peychauds Bitters.
Our version of the Classic New Orleans' cocktail, it's a beautifully rich blend, with herbal and anise notes.
"Slightly sweet, but strong is a great example of an Old World classic," says Head Bartender, Charlie Phillips.
Come and join us in the bar!
Photo: Christopher N. Pearce
18/05/2021
Every bar menu needs a burger. Here’s Rockpool Bar & Grill Sydney’s Cheeseburger with Bacon and Dill Pickle.
Available in the bar only, Monday-Friday from midday and Saturday from 5.30pm. No bookings.
Photo: Christopher N. Pearce
17/05/2021
Rockpool Bar & Grill’s Executive Chef, Corey Costelloe, is collaborating with Harvest Bites on their new Marketplace meal kit range, available every Friday.
Enjoy Wood Fire Grilled Cape Grim Beef Fillet with Café de Paris Butter served with Mac and Cheese for 2 people delivered to your door.
Each meal requires a small amount of preparation and comes with heating instructions. Proceeds from each meal pack support OzHarvest to deliver more food to people in need.
Cut off for orders is Thursday mornings, 11am.
Order now at www.harvestbites.com.au, for delivery this Friday.
14/05/2021
Sweeten up the end of your week with our Calypso cocktail, featuring sweet, charred pineapple from Rockpool’s wood-fire grill shaken with fresh lime, smokey mezcal & herbaceous sage-infused rum.
Photo: Christopher N. Pearce
08/05/2021
Introducing RP Martinez, an homage to one of the great classics using Australian Four Pillars Gin (Modern Australian), Sweet & Dry Vermouth by OSCAR.697, Maraschino and Orange Bitters.
Photos: Christopher N. Pearce
Address
66 Hunter Street
Sydney, NSW
2000
To get to the restaurant located on Hunter Street in Sydney, those using public transportation can take a train to Wynyard Station and then walk south towards Barrack Street until reaching the destination. Alternatively, there are several bus stops nearby that service multiple routes.
For drivers, depending on where you are coming from, take the Harbour Bridge or Tunnel and exit onto York Street. Continue straight until reaching Hunter Street and turn left. There are several paid parking lots along Hunter Street as well as metered street parking available.
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What people say
Rockpool Bar & Grill on Hunter Street in Sydney is a must-visit for steak lovers. The restaurant boasts a stunning art deco interior, making it one of the most beautiful dining rooms in Australia. The menu is simple and uncomplicated, with perfectly wood fire grilled meats and seafood sourced from the best producers in the country. The wine list is extensive and features some of Australia's greatest wines. The service style is efficient and friendly, ensuring that guests have an enjoyable dining experience. For those looking for a more relaxed atmosphere, the adjoining bar is perfect for pre or post-dinner drinks or a casual meal. Overall, Rockpool Bar & Grill offers an exceptional dining experience that should not be missed.
