Rockpool Bar & Grill

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.

23/09/2026

Rockpool Bar & Grill Perth will close its doors for a major interior renovation, from Sunday October 4th. This is our first significant redesign since opening at Crown Perth in 2011.

Expect green marble, warm timber, tan leather and layered lighting, along with more room to dine and a new private dining space joining our existing rooms.

We can’t wait to welcome you back on Wednesday October 28th and show you what’s next.

Be the first to dine in our new space, book via link in bio.

22/09/2026

The Making of Rockpool’s Cecina

Cecina is a Spanish cured beef, traditionally taken from the hind leg and aged for months until its flavour becomes deep and concentrated. Its Italian counterpart is bresaola. Ours is made in house from David Blackmore Full-Blood Wagyu.

The beef marinates for one month in red w**e, black peppercorns, rosemary and thyme before spending several more months in the ageing cabinets. As it cures, the flavour becomes deeper, sweeter and more concentrated.

The process cannot be hurried because its character comes from the time it is given.

Discover Rockpool’s house-cured charcuterie. Reserve your table via link in bio.

17/09/2026

“The legendary cheeseburger”

has named the Rockpool Bar & Grill Sydney Cheeseburger one of the ten best in the city, with writer describing it as “legendary.”

Fullblood Wagyu from gives the patty its rich, buttery character, layered with melted cheese inside a soft bun.

Join us at the bar to see why it has become a Rockpool classic. Walk-ins are welcome.

16/09/2026

House-Made Wagyu Burger

The patty at the heart of Rockpool’s Wagyu Burger is made from David Blackmore Full Blood Wagyu, minced in our kitchen and seasoned with salt alone.

It is layered with Comté, two rashers of smoked bacon, caramelised onions, mustard mayonnaise and house-made dill pickles. The sesame brioche bun is also baked in house and deeply caramelised.

Served at Rockpool Sydney, Melbourne and Perth.

Take a bite of the burger. Reserve your table via link in bio.

15/09/2026

The fire inside 66 Hunter Street

The scent of woodsmoke greets you at the door, carried through the dining room from Rockpool’s open grill.

Inside, the grandeur of the former banking chamber lives on in its original columns, ornate plasterwork and soaring scale.

Over the flames, the chefs cook dry-aged Australian beef, beef from rare cattle breeds and seafood selected for the grill.

Come in off Hunter Street. Reserve your table via link in bio.

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 w**e list and settle in for an occasion worth
savouring.

Bookings via link in bio.

27/08/2026

W**e 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 w**emaking. Even the barrels are made at Yalumba’s own cooperage, giving its w**emakers 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 w**e 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 w**e 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 w**e philosophy. We carefully select w**es 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.

29/06/2021

Meet Cape Mentelle W**emaker Ben Cane at an exclusive dinner at Rockpool Bar & Grill Melbourne on 4th August, at 6pm. Exquisite w**es meet exquisite dishes, with surprise back vintages and a not-yet-released vintage to be opened for tastings during dinner.

$250 per person.

For the menu & bookings: https://bit.ly/2TemF16

Photos: Christopher N. Pearce •

Cape Mentelle • moethennessy_uz

18/06/2021

From Merimbula's bay to Melbourne's cold bar: our freshly shucked Rocks oysters – served with a piquant Mignonette sauce – are a long-time favourite that always makes a splash with our guests. Swipe across for a taste of the finished dish!⁠⁠
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To dive into this timeless seafood specialty, book now at: www.rockpoolbarandgrill.com.au •

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 •

10/06/2021

We are reopening for lunch on Friday 11th June at 12pm.⁠
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Celebrate with a burger and a b**r! We're showcasing our famous David Blackmore’s Wagyu burger, paired with a glass of house b**r, or house w**e for $20 per person throughout June, as part of Melbourne Good Food Month.⁠
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Make up for lost time! The offer is available Tuesday to Sunday, from midday until close throughout June.⁠
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In the bar only. No bookings. ⁠
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Photo: Christopher N. Pearce

21/05/2021

Fiery grills, steam clouds, sizzling pans: here's a sneak peek at where the magic happens in Rockpool Bar & Grill. Right now, the kitchen is heating up for Friday lunch, taking orders from 12pm – and there's a table waiting with your name on it.

Book now at www.rockpoolbarandgrill.com.au – walk-ins at the bar are also welcome! We'll see you soon.

19/05/2021

The steaks are high when ordering off our Bar Menu. 😉 Layered between toasted bread with sweet caramelised onions, our Steak Sandwich packs a protein punch in every bite.

Order at the bar from 12pm onwards, every day that we're open. No bookings required – just walk up when the cravings kick in.

Available at Rockpool Bar, Melbourne & Sydney only.

09/05/2021

MELBOURNE • Adding the final touches to our Wood Fire Grilled Wagyu Sausages, served with braised Puy Lentils, Crisp Kale and drizzled in Beef Jus. Swipe to see the finished dish!

A signature creation from our in-house butcher & meat aficionado, Glenn, these flavour-packed sausages are made using a David Blackmore Wagyu mix, red w**e, onion and a handful of mystery 'herbs & spices' (you'll never get Glenn to spill that secret!). It is the hearty, comforting dish that will warm you from the inside out this winter.

Now on the lunch and dinner menu, exclusive to Rockpool Bar & Grill Melbourne. Book at: rockpoolbarandgrill.com.au.

04/05/2021

If anyone puts the 'urge' in 'burger', it's us.

Wrap your hands around this crowd-favourite in the bar from midday until close today (and every day we're open. Our full blood David Blackmore Wagyu Burger is layered with bacon, zuni pickle and a nutty Gruyere cheese.

Arm yourself with a napkin and a hearty appetite – we'll see you in an hour. 😉 No bookings.

09/04/2021

The bar menu is back at Rockpool Bar & Grill Melbourne from Tuesday to Sunday.

Small plates, main plates, sandwiches and burgers are available from 12pm-3pm and 6pm-late.

A smaller selection of items are available from 12pm late, including Rockpool’s famous David Blackmore’s full-blood Wagyu burger with bacon, gruyere cheese, and zuni pickle.

06/01/2021

Hello Melbourne!

We are thrilled to be reopening for lunch on Friday, 8 January.
Rockpool Bar & Grill operates with strict safe dining and stringent hygiene measures in place, and the wellbeing of our guests and team members is always front of mind.

Our Safe Dining measures are explained here: rockpooldininggroup.com.au/safe-dining/

We thank all our guests for your continued support during these fluctuating conditions.

We look forward to welcoming you back to dine with us again soon.

Bookings can be made via our website: rockpoolbarandgrill.com.au/

The Victorian Health Department’s ongoing Coronavirus advice can be found here: dhhs.vic.gov.au/case-locations-and-outbreaks.

At Rockpool Dining Group we are thrilled to be re-opening our restaurants and are doing so with the safety of our guests and team members front of mind. While we have always had rigorous health and hygiene practices at our restaurants, each venue will undergo a thorough, deep clean prior to re-openi...