Last Friday I headed out on a date night with the boyfriend for a special occasion which was to celebrate our relationships 2nd birthday! We were originally going to head out to the Blue Mountains for a night, but apparently hotels and rooms there only accepts a minimum of 2 nights, costing around AUD$800+ for just the room. Instead we decided to go for the safe option of food.
We thought we should pamper ourselves and decided on fine dining at Rockpool Est 1989. Rockpool Est has won many many awards and is a Three Hat restaurant which serves fine modern Australian cuisine by chef Neil Perry. Once we arrived at the restaurant the ambience is quite different to how I would imagine it to be. We went with the 8 course degustation menu and we also ordered a cocktail and a bottle of wine.We ordered our drinks first and I ordered the cocktail named High Five. It consists of Five spiced Gosling's rum, yuzu, Beechwood honey, pimento and ginger bear. It was quite delicious with its' citrusy falvours and I love yuzu too.
As we were having our drinks, we were given complimentary bread as we waited for our meal to be made. It was honey and spelt sourdough with two spreads to go with it. The top one is a whipped konbu butter and it was incredibly delicious! The bottom one was ricotta with honey and pear, which was light and beautiful but I do prefer the whipped butter one due to the heavier taste.
The first dish was their Scampi with grilled cucumber and sherry dressing. The dish was light yet full of flavour and it was the perfect way to start the evening. We didn't leave any drop of dressing on the plate.
The second dish came out, which was their Kingfish sashimi on enriched Koshihikari rice with Japanese peach and mirin dressing. It was literally a de-constructed sushi and it was just amazing. The fish was so soft and tender, which went very well all the ingredients.
Next was their King prawn mousse, rolled on pangrattato on squid ink sauce. The crumbed bits had a pinch of chilli in it, which gave the perfect punch of spice. This had the texture of steam eggs, soft and fluffy and was rich in flavour too.
The final seafood dish was this lovely Mackerel wrapped in a turmeric leaf, topped with fried basil and almond sauce. Once again the fish was cooked perfectly and it tasted wonderful.
Next up was their Char Siu goose from Llangothlin dish with a hot, sweet and sour sauce. I couldn't remember the entire dish name because their menu on their website is a little different. However this dish was really interesting in texture but it was lovely to eat.
Now comes my favourite dish of the night, their Blue Mountain wagyu softly grilled, served with oxtail sauce and wasabi. I was tearing up when I placed the first piece into my mouth. The beef was perfection! It melts instantly into your mouth and the flavours were perfect, however I would have liked a little bit more wasabi.
After finishing our meal, we were given our pre-dessert, the Vacherin of pandan custard with coconut parfait, jasmine sorbet and lime granita held together with a meringue mould. This was lovely and a great way to freshen up after all our heavy dishes.
Next dish was their Volrhona chocolate with macadamia, malt and burnt orange ice-cream. This particular dessert was also quite lovely, but more on the sweeter side.
The last dessert bits was their original date tart dated back since 1989 and their white chocolate and strawberry filled choux. The tart filling was really good and the choux wasn't my favourite as I am not a huge fan of white chocolate.
Our last dessert was complimentary and it was their Chocolate cake with golden sugar spun nest. The cake had all the texture of a brownie, cake and mousse, it was incredibly delightful and delicious too.
Rockpool Est 1989
11 Bridge St, Sydney, 200 NSW
11 Bridge St, Sydney, 200 NSW
Opening Hours: Lunch: Mon - Fri: 12PM - 3PM // Dinner: Mon-Sat: 6PM - 12AM // Sunday: CLOSED
Ph: (02) 9252 1888
Had a crappy start to the morning, so I went to the gym to work up a sweat and now my arms are dying from the pain. Anyway, today I didn't do too much but I did finish editing a few videos to upload for you guys soon!