Perth’s Best Steak

Our beef is sourced directly from the producers and dry aged on our premises. The dry ageing process is important as it brings a better flavour to the beef than that of the more common wet ageing in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu and Cape Grim Grass Fed Beef fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.

*Menus are subject to change without prior notice.

Sample menu

*Menus are subject to change without prior notice.

Cold Bar

  • Caviar, Smoked Potato Röstis, Crème Fraîche

  • Kaviari Oscietra Prestige 30g

    215

    • Paris, France

  • Black Pearl Oscietra 30g

    205

    • Qiandao, China

  • Sydney Rock Oysters, Mignonette

    8

  • Yellowfin Tuna Ceviche, Rosella, Cascabell Chilli

    39

  • Paspaley Pearl Meat, Leche de Tigre, Green Grapes

    42

SALADS AND OTHER THINGS

  • Sonoma Heritage Grains Sourdough, Coppertree Farm Butter

    5pp

  • Baby Cos Hearts, Avocado, Snow Peas, Pistachios

    33

  • House Jersey Halloumi, Marinated Sultana Grapes, Rosemary

    34

  • Grilled Red Pepper Salad, Don Bocarte Anchovies, Sourdough Croutons

    36

  • Buffalo Mozzarella, Heirloom Tomotoes, Burnt Queen Garnet Plums

    35

  • Wood Fire Grilled Figs, Stracciatella, Parma Prosciutto, Almonds, Rosemary

    36

  • Grilled Baby Octopus, Recado Negro, Kipfler Potatoes

    39

  • Charred Steak Tartare, Annatto, Potato Crisps

    42

  • Joselito Iberico Jamon & Joselito Iberico Paleta

    68

hot starters

  • Charcoal Roasted Spencer Gulf Prawns, Smoked Prawn Butter, Bay Leaves

    47

  • Fried Corner Inlet Calamari, Macadamia Tarator, Finger Lime, Saltbush

    42

  • House Chorizito, Mojo Verde, Padron Peppers

    39

  • Wood Fired Grilled Bone Marrow, Rare Beef, Toast

    34

  • Wagyu Tongue, Reuben Condiments

    36

  • Semolina Noodles, Moreton Bay Bug, Smoked Tomatoes, Spicy Prawn Oil

    54

  • Goat’s Cheese Tortellini, Seared Prawns, Pine Nuts, Raisins, Burnt Butter

    52

  • Cavatelli, Beef Shin Ragu, Gremolata

    38

COOKED OVER FIRE

  • Sommerlad Chicken, Jerusalem Artichoke, Sage Butter (50 minutes)

    65

  • Spanish Tortilla, Mussett Farm Mushrooms

    55

  • Kinross Station Lamb Cutlets, Traditional Mint Jelly

    68

  • Hampshire Cross Pork Chop, Curry Leaves, Caramelised Whey

    60

  • Market Fish, Herbs, Aioli

    MP

  • Swordfish, Guanciale, Cime di Rapa

    59

  • Roasted Squid Ink Rice, Grilled Calamari, Aioli

    56

BEEF FROM THE WOOD FIRE GRILL

  • All Beef Dry Aged in House, Fillets optimal without Ageing

  • David Blackmore’s Full Blood Wagyu Ration Fed, 9+ Marble Score, Aged 30 Days

    • Sirloin 400g

      290

    • Eye of Chuck 240g

      85

    • Blade 240g

      78

    • Topside 240g

      65

  • Pure Black F1 Wagyu Rockpool Reserve Barley Fed, 8+ Marble Score, Aged 43 Days

    • Rump 240g

      85

  • Chauvel Wagyu, Citrus Fed, 7+ Marble Score, Aged 43 Days

    • Scotch 500g

      250

  • Rangers Valley Black Angus Grain Fed, 5+ Marble Score, Aged 32 Days

    • Rib Eye on the Bone 800g

      260

  • Coppertree Farms Hereford 36-Month Grass-Fed, Aged 14 Days

    • Rib Eye on the Bone 400g

      105

    • Sirloin on the Bone 400g

      89

  • Cape Grim Black Angus 36-Month Grass-Fed, Aged 42 Days

    • Rib Eye on the Bone 400g

      105

    • Fillet 250g

      89

    • Fillet ‘Minute Style’ Cafe De Paris Butter 250g

      89

LARGE CUTS FROM THE WOOD FIRE GRILL

    • Ideal For Sharing, 45 Minute Cook Time

  • Entrana Salsa Criolla
    Westholme F1 Wagyu Skirt 800g

    245

  • Chuleta Beef Garum, Bay Leaf
    Pure Black F1 Wagyu 1kg

    420

  • Chateaubriand Pancetta, Bone Marrow Vinaigrette Cape Grim Tenderloin 1kg

    380

  • Whole Southern Calamari Jamon & Morita Chilli Bruce Collis, Corner Inlet, Vic

    190

  • Half Coral Trout Vongole, Lime Leaf, Tamarind Jam Chris Bolton, Great Barrier Reef, Qld

    250

  • Eastern Rock Lobster Herb Butter, Sea Succulents South Coast, NSW 1kg

    290

SAUCES

  • Béarnaise, Fermented Jalapeño Hot Sauce 4, Harissa 4, Chimichurri 5, Red Wine Sauce 8, Bone Marrow Vinaigrette 9

SIDES

  • Ramarro Farm Leaves, Burnt Honey Vinaigrette

    15

  • Young Celery, Gordal Olives, Ricotta Salata

    15

  • Boiled Ramarro Farm Mixed Greens

    17

  • Fried Padron Peppers

    17

  • Sauteed Musset Family Mixed Mushrooms

    19

  • Sebago Potatoes, Wagyu Fat, Rosemary

    19

  • Charcoal Roasted Baby Carrots, Salsa Macha

    19

  • Charcoal Roasted Baby Carrots, Salsa Macha

    19

  • Charcoal Roasted Japanese Pumpkin, Sweet Potato, Garlic Yoghurt

    19

  • Potato Purée

    18

  • Hand Cut Chips

    18

  • Potato & Cabbage Gratin

    24

  • Mac & Cheese (Contains Speck)

    25 | 32

  • Brussel Sprouts, Speck, Chestnut

    19

Rockpool wine program

Rockpool Bar & Grill Perth has an extensive wine list with over 2,500 wines, a full bar of spirits and a selection of bottled beers. You may pre-select from our functions wine list provided or alternatively our sommelier team will be happy to liaise with you regarding your beverage choices from our full wine list.

Meet The Head Chef, Brendan Owens

Brendan Owens took over the reins as Head Chef at Rockpool Bar & Grill Perth in August 2021. It followed a decade-long commitment to desserts for Brendan, who previously took on Head Pastry Chef as well as Senior Sous Chef responsibilities at Rockpool.

Prior to joining the Rockpool team, Brendan was Head Pastry Chef at Melbourne’s Vue De Monde for three years. He has also worked at 2am: dessert bar in Singapore, as well as Restaurant Amusé in Perth.

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Opening Hours
Lunch

Monday – Thursday: 12:00pm – 2:00pm
Friday & Sunday: 12:00pm – 2:30pm

Dinner

Sunday – Thursday: 5:30pm – 9:00pm
Friday & Sunday: 5:30pm – 10:00pm

Rockpool Bar & Grill practices the responsible service of alcohol.
Drink responsibly.

Location

  • Crown Perth
    Great Eastern Highway
    Burswood WA

Contact

PHONE
+61 8 6255 5587

 

EMAIL
reservation.rockpoolbarandgrill@hunter-street.com.au

 

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