Rockpool Melbourne is a new addition to Crown Casinos ever increasing group of the finest dining Australia and the world has to offer.
Iconic Sydney chef Neil Perry is the man behind this dark, mysterious yet smart and very sophisticated restaurant.
It is dark and feels mysterious because of all the dark wood that is used on the walls and floor. Above the bar as we walked in was a shelf loaded with large lit candles and encased in wire. Beautiful yet odd.
As I walked in with my partner we were elegantly escorted to our table by the window.
The menu itself is simplicity at it’s finest. It is a sheet of paper.
Perusing the menu I saw two of my favourite foods. Lobster and avocado. When I saw them both in the same meal I knew I had to have it.
The Lobster, Avocado and Zucchini Salad with Hazelnut and Lime Foam was to be my choice. My partner ordered Wagyu Short Ribs Braised in Red Wine with Gremolata and Potato Puree.
I love knowledgeable people. I asked the waitress what the best wine would be for my partner to have with their dish. We were given an intelligent answer.
While I waited for my meal to be served the waitress brought the obligatory bread and butter. But this was no ordinary bread and butter. The bread was baked by a local bakery. And it wasn’t your ordinary white bread. It was wholemeal sourdough which was light and fluffy and warm. Heaven.
The butter I am informed is imported from France. It was soft as velvet and teamed perfectly with the sourdough bread which just melted in my mouth. I ate it with great delight. It was an excellent start. I loved the way the butter was served, on a small block of wood.
Our meals did not take too long to arrive. I only wanted a light salad and this was absolutely perfect. It was fresh, smelled like a prefect Summers day and tasted light and divine.
I loved the lime foam. It is such an original and fun idea. Everything in the dish worked beautifully together. It really was perfect.
If I wasn’t such a lady I would have picked up the plate and licked it clean! Yes it was that good.
For dessert I wanted to try something different so Truffles and Marshmallow it was to be.
Put before me was a long white dish with three square marshmallows and three chocolates truffles lined up side by side like an army ready to fight.
I gleefully took a bite from the soft marshmallow which had a passion fruit flavour and then I bit into the hard truffles and I thought what fun this is.
There was a wonderful sense of humour about it. I went from soft to hard and back again. It was like playing a fun game.
The Bittersweet Chocolate Cake with Pedro Xeminez Cream and Candied Walnuts is what my partner ordered. It was soft and sweet and the cream was deliciously fresh. There is nothing better then fresh cream. It’s sublime.
The whole meal was perfect. I loved every bite.
The only criticism I have is that the restaurant is too dark. The only time it lit up was when the fire exploded forth from the pillars outside as part of the fire show the casino has every night.
Other than that I highly recommend the restaurant. It was a wonderful dining experience and I can’t wait to return for my next meal.