Rockpool Bar & Grill

29/10/2026

Meet our Suppliers:
Ben Collison

Ben Collison and his team fish the Great Barrier Reef in North Queensland, line-catching every fish before using ike jime, a traditional Japanese method of dispatching and handling fish that helps preserve the quality of the flesh.

We buy directly from Ben, to supply our restaurants in Sydney and Melbourne.

On the menu, at Rockpool Sydney and Melbourne, the coral trout is grilled with coconut, curry leaves and chilli jam.

Come and try it for yourself. Reserve your table via link in bio.

28/10/2026

Pink Snapper Ceviche

Western Australian produce has a natural place on the menu at Rockpool Perth.

Our ceviche uses pink snapper line-caught in Shark Bay. Peruvian in origin, ceviche cures raw seafood with citrus, traditionally accompanied by red onion, coriander and chilli.

For our leche de tigre, confit red onion, ginger, coriander and chilli are blended with lemon juice, then emulsified with olive oil and chilli paste. Dill oil brings a final herbal note.

The result is bright, clean and gently spiced—an ideal first course for your next lunch or dinner at Rockpool Perth. Reserve your table via link in bio.

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.

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...