If you're ever craving a steak, or keen to try a dry-aged steak, then Rockpool Bar and Grill is the beautiful, classy restaurant to go to. It was our second time eating there last night and we had a fantastic time, with a waitress who had the best alcoholic recommendations 😝
One of the things we love about Rockpool is the atmosphere. The vibe feels fancy and high end, but with a warm, welcoming, casual flavour when you walk through the door. Mick wore casual clothes and blended in comfortably.
For our starters, we had our classic bread and butter, and a dozen Shoalhaven freshly shucked oysters with mignonette sauce. The bread and butter were simple and well salted. The oysters were a nice, large portion and super creamy. They went really well with the tang and sauce.
This was the four raw tastes of the sea for $39. The restaurant actually splited the portion of the dish evenly into two, which we found nice because many places expect you to order more to compensate for the number of people in your party.
Starting from the left was the kingfish sashimi. It was a nice balance with a meaty texture, but the fish was not fresh enough to melt in our mouths.
Next was the sea urchin (uni) not pictured seperately. This was a very small portion to what we're used to (think Japan's sashimi). We enjoyed the Spanish twist though and we could definitely taste the brininess in the bite.
The shellfish was fresh and delicious but there was an overwhelming amount of buttery oil in a mouthfull.
Finally, the tuna piece on the right was slightly dry and average in fish quality, but still a yum bite.
This was the sauteed prawns in garlic with farro, green olives and pistachios. The prawns were tasty and the charcoal effect was delish. We just wished they were more juicy.
This magnificent dish was the wood fire grilled bone marrow with milanese crust and herb salad. When this enormous chunk of fat arrived to our table, our neighbouring diners poked their head over in awe and asked us what we had ordered. Of course they got one too hehe. This dish was savoury, creamy and buttery, gliding on to our bread smoothly. In saying that, due to our recent dietary changes, we were struggling to finish the dish 😆
This was the star of the night, the 300g of David Blackmore's 24 days dry aged mishima sirloin, in medium rare, shared between two. This was a $195 steak. This steak was delicious, with only a subtle cheesey flavour and the meat was a perfect cut. It was so juicy and soft. The outer layer had a nice, crispy, smokey texture. Personally, we prefer a longer dry aged steak because we enjoy the strong, underlying flavour of blue cheese in the beef. Netherless, we would still recommend this steak to any of our friends looking to give dry aged a try.
For sides, we ordered the famous mac and cheese at the $16 portion. This was an amazing rigatoni pasta with a mix of cheddar and parmesan cheese. We absolutely loved it! It was soft and melted in our mouths; a great side to the steak.
This was the potato puree. Mick loved the green sauce, which was a creamy spinach and garlic. He would have licked the plate if he could. The potatoes felt light, not carb-heavy, with a slight crispy bite.
This was our final boujee meal of 2019 so thank you for reading! See ya'll in the new year.