Rockpool Bar & Grill

01What to order

• Cape Grim Black Angus rib eye on the bone, 400 g / 14 ozA$111 on the Oct. 1, 2026 menu. 36 months on grass, aged 42 days.
• Pure Black F1 Wagyu sirloin on the bone, 500 g / 18 ozA$177. The 'Rockpool Reserve': barley-fed, marble score 8+, aged 45 days.
• David Blackmore Full Blood Wagyu Denver, 240 g / 8.5 ozA$141.50. Ration-fed, 9+, aged 21 days; the topside from the same animal is A$65.
• CopperTree Farms Hereford rib eye on the bone, 500 g / 18 ozA$135. 36 months on grass, aged 14 days.
• Westholme Wagyu picanha, 1.2 kg / 2.6 lbA$390, from the large cuts for sharing; allow 45 minutes.
• Wood-fire grilled bone marrow, rare beef, toastA$36, a starter cooked over the same fire.

02The beef

Seven lines, all with feed, marble score and aging on the menu. Cape Grim Black Angus, 36 months on grass, aged 42 days: rib eye on the bone, a 250 g / 9 oz fillet at A$93, and the fillet 'minute style' with Café de Paris butter. CopperTree Farms Hereford, 36 months on grass, aged 14 days. David Blackmore's Rohnes, grass-fed, 7+, aged 21 days, as a 240 g / 8.5 oz rump cap at A$115. David Blackmore's Full Blood Wagyu, ration-fed, 9+, aged 21 days: Denver, eye of chuck, skirt, topside. Pure Black F1 Wagyu, barley-fed, 8+, aged 45 days: a 500 g / 18 oz scotch at A$264, the sirloin and an A$91 rump. Primarque Black Angus, grain-fed, 3+, aged 40 days. And Westholme Wagyu for the large cuts.

03The fire

One fire, one wood. The house describes a custom woodfire grill burning Australian ironbark. Steaks, bone marrow, mushrooms and Wagyu tongue come off it; prawns and baby carrots are charcoal-roasted. The large cuts — Westholme Wagyu skirt (800 g / 28 oz, A$205), Pure Black T-bone (1 kg / 2.2 lb, A$385) and picanha — take 45 minutes. Order a steak on the bone.

04The story

Neil Perry opened Rockpool Bar & Grill in Melbourne first and brought the steakhouse to Sydney in 2009; by May that year Australian Bartender was reporting its early reviews and a steakhouse bar for 45. It took two floors of the City Mutual Building at 66 Hunter Street, an Art Deco tower of 1936 designed by Emil Sodersten, above Spice Temple in the basement. In 2021 the Rockpool Dining Group split, and the restaurant went to Hunter St Hospitality; Perry had stepped down as culinary director in July 2020. The house now names Santiago Aristizabal as culinary director.

05The practical

66 Hunter Street, Sydney. Phone +61 2 8099 7077. The house lists lunch daily from noon to 2 pm, dinner Monday to Friday 6 to 9 pm, Saturday 5:30 to 10 pm and Sunday 5:30 to 9 pm, and the bar from noon. Private dining in a room called The Boardroom. The house counts 3,000 wines. Sauces are extra, from A$5 (béarnaise, Café de Paris) to A$9 (red wine, bone marrow vinaigrette), and roast Sebago potatoes in Wagyu fat are A$19.50.

Address

City Mutual Building, 66 Hunter Street, Sydney NSW 2000

Phone

+61 2 8099 7077

Website

hunterstreethospitality.com.au

Directions

Google Maps ↗

06In Sydney’s selections