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10/09/2026
Make Rockpool Melbourne yours �
A client lunch for 14. A year-end dinner for 38. A celebration that takes over the restaurant for 150. Rockpool Melbourne’s four private dining spaces let the occasion set the scale, with the restaurant’s kitchen, cellar and service behind every one.
Explore our four Melbourne private dining rooms and enquire via link in bio.
09/09/2026
100% Wagyu
Fullblood means 100 per cent Wagyu, with an unbroken lineage and no crossbreeding. Its fine texture, richness and exceptionally even marbling are hallmarks of the produce.
On the AUS-MEAT scale, marbling is scored from 0 to 9. When the beef exceeds the highest measure, it earns a 9+.
At Rockpool, the flavour is developed further through dry-ageing on site.
Order the 9+. Reserve your table via link in bio.
08/09/2026
Rare breed: Mishima
Mishima cattle have been raised on a small Japanese island of the same name for centuries, protected from outside breeding and documented since 1739.
Using genetics from the only Mishima bull known to have left Japan, David Blackmore spent 25 years breeding a herd in Australia. Today, its beef is distinguished by 9+ marbling and the deeper colour associated with pasture feeding.
In Australia, it is served exclusively at Rockpool Bar & Grill.
Reserve your table via link in bio.
04/09/2026
Rockpool Bar & Grill Sydney invites you to an extraordinary evening hosted by Thierry Wallaert, Export Director of Louis Roederer, and Sara Underdown, Founder of VINE & BUBBLE, celebrating 250 years of Louis Roederer and 150 years of Cristal.
The evening will feature a premium selection of Louis Roederer champagnes paired with a bespoke multi-course menu, culminating in Australia’s first presentation of Cristal Late Release 2008.
Tickets are available exclusively through Vine & Bubble
03/09/2026
Blackmore Wagyu
Blackmore Wagyu begins in Victoria’s high country, where David Blackmore’s herd is raised among natural lagoons and old river red gums.
Four years of careful breeding, feeding and farming go into producing its exceptional marbling, fine texture and depth of flavour. At Rockpool, it is then dry-aged on site.
Reserve your table via link in bio.
02/09/2026
Hand Cut Fettucine, Bone Marrow, Black Truffle
A limited-time addition to the Rockpool menu. Hand-cut fettuccine, made in-house and coated in a simple, decadent sauce of truffle butter, Parmesan, garlic and chicken stock.
At the table, bone marrow is added and black truffle shaved over the top. Stir it through while the pasta is hot, letting the marrow melt into the dish.
Order it before black truffle season ends. Reserve your table via link in bio.
01/09/2026
Ash Roasted Beetroot, Ancho & Purple Basil Salad
Beetroots are roasted in the coals left by the woodfire grill, taking on a superb smokiness.
From there, the vegetable takes three forms: roasted, pickled and blended into a purée with aromatic ancho chilli, basil and pecans. Purple basil leaves finish the plate.
Entirely vegan and available as an entrée.
Make it your first course on your next visit. Reserve your table via link in bio.
28/08/2026
Mark Father’s Day at Rockpool Bar & Grill.
On Sunday, September 6th, gather around the table for Australia’s finest produce, from signature Wagyu cuts over the wood fire grill to freshly shucked oysters, dry-aged beef and seasonal seafood.
Select a bottle from our award-winning wine list and settle in for an occasion worth
savouring.
Bookings via link in bio.
27/08/2026
Wine feature
Yalumba ‘The Signature’ 2022
Yalumba’s ‘The Signature’ 2022 is now being poured at Rockpool Bar & Grill Sydney, Melbourne and Perth. And at six litres, the bottles are hard to miss.
The Cabernet Sauvignon and old-vine Shiraz carry more than 175 years of family winemaking. Even the barrels are made at Yalumba’s own cooperage, giving its winemakers control over every stage of ageing.
Each glass is poured using a Coravin system and presented in a V Canter at the table: preserving the wine while giving the occasion the theatre it deserves.
Experience The Signature by the glass. Reserve your table via link in bio.
26/08/2026
Truffle season is almost over
Australian black truffle season is down to its final days.
At RedGround in Oberon, Jill and Neil O’Grady’s dogs find each truffle at full ripeness before it is lifted by hand. Five to fourteen days later, its aroma reaches its peak.
Our final delivery for the winter will be shaved tableside over a selection of Rockpool dishes, only while it lasts.
Reserve your table via link in bio.
25/08/2026
“A tasting tour of Australia’s best beef.”
described our five-course Beef Tasting Menu as “a tasting tour of Australia’s best beef.”
Editor Avril Treasure tasted her way through ash-baked potatoes with whipped bone marrow, scotch with Oaxacan-style mole, and rump cap with golden arepas, pork-braised beans and bright salsas. The finale: carlota cake with lime-clotted Jersey cream and sweetcorn ice cream.
“I recommend it for any beef and fine-dining lovers out there,” Avril writes.
Experience the menu for yourself and reserve a table via link in bio.
20/08/2026
A wine pairing for winter
With notes of rose, earth, spice, leather and forest floor, the 2019 Sandrone ‘Le Vigne’ Barolo echoes a truffle’s unmistakable perfume, while its acidity and structured tannins balance the richness of every dish.
Throughout truffle season, discover this iconic pairing at Rockpool Bar & Grill Sydney, with the Barolo available by the glass, carafe or bottle as part of our Sommelier Premium Selection.
19/08/2026
At Rockpool, our approach to cellaring is a key part of our wine philosophy. We carefully select wines with the potential to develop in bottle and cellar them under ideal conditions, allowing them to evolve naturally over time.
This gives our guests access to mature vintages that showcase greater complexity, texture and character, while complementing the depth and quality of our meat programme.
Reserve your table via link in bio.
18/08/2026
Working with the whole animal means looking beyond the familiar steaks.
On our Beef Tasting Menu, David Blackmore Mishima appears as Denver, bone marrow, oxtail and tallow—four elements brought together in one course.
It’s an approach made possible by butchering in-house, where every cut can be understood on its own terms and given a purpose.
Reserve via link in bio.
13/08/2026
Australian Gourmet Traveller latest look at Australia’s renewed appetite for red meat begins at Rockpool Bar & Grill Sydney five-course beef tasting menu.
Executive Chef said it best. “We have access to some of the best beef in the world, and people genuinely value it…with the quality we’ve got here it’s hard to see that changing.”
It’s official, beef is back. Discover the beef tasting menu at Rockpool 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 wines, 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 wines.
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 wine 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 wine flourished. He became a Sommelier, travelled the vineyards of Europe and studied wine. 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.
