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Neil Perry

Modern Australian

Rockpool est 1989 – Sydney


Rockpool is Neil Perrys Sydney dining institution dating back to as the name states since 1989. The last time I had been to Rockpool was when it was located in The Rocks so it was a few years ago now. The Bridge St location is in an old grand building with high ceilings , a small mezzanine level upstairs with the bar & kitchen underneath it and like Neil Perry’s other restaurants quite dark inside certainly not the ideal lighting for photography.

I had this meal during Vivid where there was a special menu and eight course degustation for $90 where as the regular price is $175 for ten courses. So this was a few dishes short of a regular meal at Rockpool.




Chirashi zushi of snapper, kingfish, bonito and squid


Queensland Mud Crab with silken tofu & fermented vinegar


Prawn mousse ball on squid ink – If I had to pick a best dish this would be it , the flavors and textures go together so well. The crisp covering on the outside of the ball with the smooth & soft center.


Honey and spelt bread served with licorice & kombu butter and fresh ricotta with kale – this house baked sour dough was one of the best I have had in a long time & licorice & kombu butter made it hard to stop eating. I had to resist getting another one as I knew there was still more food to come.


South Australian lamb with buckwheat risotto

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Riccota parfait with strawberries , almond and spliced lemon sorbet


Vacherin of pandan custard with coconut  parfait , sorbet and lime granita


Date tart – this has been on the menu since  since 1984

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Sydney Harbour Bridge & Park Hyatt with the lights of Vivd

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Customs House

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Outside the Museum of Contemporary Art looking towards the city


Sydney Opera House

11 Bridge Street, CBD, Sydney

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Burger Project – Sydney


I have always been a big fan of Neil Perry’s Rockpool burger so when I first heard of Burger Project I knew it was something I defiantly wanted to check out. I like the whole concept of the shop just simple burgers made with great ingredients served in a casual refined fast food atmosphere.

I really like the burger here & I have all ready been back a few times since I first had it and I will no doubt be back again.

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Cheese & Bacon $9.50 – Grass fed beef , bacon , cheese, pickles, tomato , lettuce and secret sauce.  The meat in the patty is moist and full of flavor cooked slightly rare with some seasoning topped off with cheese & bacon. The salad is fresh and crisp. The only let down I would say is the bun not that it is bad just not up to par with the rest of the burger.

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The Korean Burger $8.90-  how to make a Korean burger take a regular on and put Kim chi on it  interesting combination but it did work well combining two things that don’t normally go together.

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Wings large $9.00-  the wings come with a hot sauce that I got it separate on the side lucky because when I tried it it was way to hot for me. The wings are OK on there own with a salt & pepper coating but to get the full flavor you need the sauce. Like there chips they are deep fried but not oily.

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Chips with sea salt $4.90 – very crunchy and not oily at all

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Vanilla Shake $6.50 Burger project make a really great shake too, so good I came back later in the day to get another!

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Burger Project – World Square 644 George St

Burger Project on Urbanspoon

Modern Australian

Rockpool Bar & Grill


It’s hard not to be impressed when you walk into Rock Pool Bar & Grill, big marble columns rise up to the high ceiling an open kitchen runs down the side of the space the whole space seems large because of the ceiling height.  Its is the restaurant dining area off to the side is an equally impressive bar,  It’s a bar but there is full restaurant table service however they do not take bookings for the bar .

The menu comprises of a selection of tasting style plates a few mains and sides.  One of the mains is newly crowned winner of “burger wars” best burger in Sydney – David Blackmore’s Wagyu Hamburger. A worthy winner in my opinion, every element of the burger is perfect and would be great on their own put them all together and you have a winner.  The Wagyu is beautiful, very tasty it just melts in your mouth. Vegies are fresh and add another layer of flavour, top it off with some cheese and burger bun and there you have it.

Other items on the menu Charcoal Roast King Prawn. It’s a large prawn split in half, marinated and char grilled. The marinade is really flavoursome; you can taste the flavour that comes from the char grilling too which adds another layer to the taste.  It’s a very good dish but for $10 you get one prawn only on the plate with a slice of lemon which seems a bit steep to me. The Lamb ribs nice, very tender meat that just falls of the bone. I was impressed by the salad fresh and crispy with a light dressing, simple but a perfect combination that works great together.

I like eating at the Rock Pool Bar and Grill whether it be at the bar or in the restaurant the food is always excellent and the building is very interesting,   great space for a restaurant.  Few negatives I find the staff can be a bit pretentious sometimes and it’s a bit pricey but overall it’s a very good place for a feed.



David Blackmore’s Full Blood Wagyu Hamburger  with Bacon, Gruyere Cheese and Zuni Pickle – $24

Charcoal Roast King Prawn, Split and Marinated – $10

Fried Spiced Lamb Ribs with Lime and Chilli Salsa $12

Radicchio, Cos and Endive Saladwith Palm Sugar Vinaigrette – $9



Rockpool Bar & Grill
66 Hunter St
Sydney , 2000

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Rockpool Bar & Grill on Urbanspoon