Sauces Available to Order: Béarnaise, Horseradish Cream; Condiment Service: Mustards, Barbecue Sauce, Harissa
with Toast and Traditional Condiments
with Mignonette Sauce, Coffin Bay Pacifics
with Avocado, Cherry Tomatoes, Jalapeño, Coriander and Lime
with Avocado and Cherry Tomatoes
Coral Trout and Pink Snapper, Coriander, Finger Limes, Horseradish and Chilli Flavoured Extra Virgin Olive Oil
with Moroccan Eggplant and Cumin Mayonnaise
Villani 16 Month Culatta Riserva, Jamondul Serrano Jamon Reserva, San Daniele Prosciutto with Pickles
Avocado, Cherry Tomato and Jalapeno Chili Salad
Dates, Walnuts and Coriander
with Hand Pounded Preserved Lemon Pesto, Kipfler Potato and Almonds
with Prosciutto, Witlof, Hazelnuts and Solera Sherry Jelly
Crispy Duck, Beetroot, Roasted Onion, Chestnut Puree and Watercress
with Smoky Cherry Tomatoes, Olives and Herbs
with Alaskan King Crab, Leek and Harissa Oil
with Chilli, Peppers and Vermouth
Split and Marinated
with Rocket, Aioli and Paprika
Smoky Chilli, Onion and Pork Belly
with Almond, Orange and Rosemary
Potato and White Beans
with Goats Cheese Tortellini, Burnt Butter, Pine Nuts and Raisins
with Crab and Spicy Prawn Oil
with Bacon, Chilli and Coriander
Shitake Mushroom and Parsnip Ravioli with Watercress
with Hand Cut Fettuccine
All seafood served with herb salad and aioli
with Spicy Mussel and Saffron Broth
with Nut and Spice Stuffed Date and Cous Cous
with Red Braised Vegetables and Herbs with Aïoli
with Chipotle Chilli and Carrot Puree (40 Minutes)
with Horseradish, Roasted Onions and Pea Puree
with Potato Gnocchi and Silverbeet
with Leeks, Parsnips, Roasted Eshallots, Parsley and Rye Croutons (50 Minutes)
with Mint Jelly
Menu $129 per Person. Menu with Matching Wines $199 per Person (Two Or More Guests)
with Moroccan Eggplant and Cumin Mayonnaise
with Goats Cheese Tortellini, Burnt Butter, Pine Nuts and Raisins
with Cape Grim Rib-eye and Fillet Or Charcoal Oven Coral Trout with Herb Salad
with Chipotle Chilli Butter and Manchego Cheese
Cos and Endive Salad with Palm Sugar Vinaigrette
Served with Tea or Coffee
all Wagyu from 9+ Marble Score Animals
with Pickled Onions and Chilli
with Rosemary and Garlic
with Extra. Virgin Olive Oil and Lemon
with Brown Butter and Chestnuts
with Slow Cooked Egg
with Bourbon and Almonds
with Burnt Butter and Garlic Yoghurt
with Chipotle Chilli Butter and Manchego Cheese
with Palm Sugar Vinaigrette
with Merlot Vinegar
with Creamy Anchovy, Chilli and Lemon Dressing, Toasted Almonds
*Marine Stewardship Council Approved Which Means These Fish and Shellfish Will Now Be Sustainable Forever
Two Courses and a Glass of Sparkling, White or Red Wine $49.90
with Parmesan and Sage Sable
Celeriac Remoulade and Toast
Smoked Tomato and Ratatouille Vinaigrette
With Chipotle Chilli and Carrot Puree. Served with Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette
Valrhona 70% Guanaja Chocolate, Griottine Cherries and Mascarpone
with Burnt Caramel Ice Cream and Honey Comb
Valrhona Hazelnut Praline, Tonka Bean Ice Cream
with Strawberry Compote and Vanilla Ice Cream
with Butter Cream Icing
Single Serve $18; Selection of Three $35; Selection of Four $44
Cow's Milk, Burgundy, France
Cow's Milk, Tasmania, Australia
Cow's Milk, Franche -Comte, France
Sheep's Milk, Roquefort, France
Cow's Milk, Burgundy served with Grilled Soda Bread and Muscatels
A Full Dessert Menu is Available Upon Request
with Mignonette Sauce
with Finger Lime, Ginger, Chili and Extra Virgin Olive Oil
with Avocado and Sauce Marie Rose
with Dried Red Long Chillies
with Bacon, Gruyere and Zuni Pickle
with Bacon, Gruyere and Zuni Pickle
with Coleslaw, Gruyere and Spicy Mayonnaise
with Zuni Pickle and Tomato Chili Relish
with Hand Cut Fettuccine
with Couscous, Date, Almond, Orange and Mint
Red Braised Vegetables, Herb Salad with Aioli
with Cafe de Paris Butter
with Palm Sugar Vinaigrette
with Extra Virgin Olive Oil
with House-Made Ketchup
Pineapple Juice, Fresh Lime Juice, Mint, topped with Ginger Beer
Passionfruit, Grenadine, Citrus Tonic, Lime Juice with House Tonic
Bespoke Lemon Syrup, Orange Blossom and Mint
Pink Grapefruit, Fresh Orange Juice, Lime, Lemonade
Rabbit Hole's Breakfast Tea, Fresh Lemon and Peach Bitters, Shaken Ice Cold
Neil's Favourite! Aperol, Strega and Campari Bound with Freshly Pressed Grapefruit and Lemon Juice. Served as a Classic Sour with an Egg White Foam
House Made Tonic with Lime, Grapefruit and Lemongrass, Bottled and Carbonated, with Westwind's 'Sabre' Gin (W.A.) and a hint of Campari
Kaffir Lime Infused Tanqueray Gin, Cointreau and Lillet Blanc Shaken with Fresh Lime Juice
Amaro Montenegro, Apricot, Lemon, Sugar, Peach Bitters, Fino Sherry, with a Cinnamon Sugar Rim
Thyme Washed Don Julio Tequila, Blackberry, Lime, Agave Syrup, and a Thyme Infused Black Salt Rim
Ron Zacapa 23, Dubonnet, Bespoke Spice Syrup with Orange Oils
Calle 23 Reposado Tequila Infused With Dragon Well Green Tea, Fresh Lime, Red Apple Juice, Real Grenadine and Spanish Bitters
Irish Whiskey, Hard Shaken Cointreau, Fresh Lemon and Green Apple. Served with an aromatic Talisker Mist
Ketel One Vodka Shaken Through with Vanilla and Pineapple Syrups, Finished with Strawberry and Lime Juice
Bombay Sapphire Gin, Blackberry Puree, Strawberry Liquorice Syrup, Lemon Juice with Rose and Lavender Bitters
Rockpool Spiced Rum, Orgeat, Apricot Jam, Lime, House Bitters and Cracked Cardamon Seeds topped with House Made Ginger Beer
Margaret River Pisco, Raspberries, Szechuan Syrup, Fresh Lemon Juice. Served with an Egg White Foam
Sesame Washed Bulleit Bourbon, Feral Karma Citra India Black Ale Syrup, Whisky Barrel Aged Bitters and Orange Oils. Served with Chocolate Bark
Barrel-Aged Cocoa Nib Infused Zacapa 23 Rum and Campari stirred down with Amaro Averna then Smoked with Cherry Hickory Wood
Our selection will be an ever changing one. We strive to keep it fresh and up to date, all the while challenging your palates to try something new. With over one hundred whiskies, thirty rums, thirty tequilas, and plenty more behind the bar, our shelves are still very much growing, The first records of distillation come from Babylonia in the 2 nd millennium BC, using earthenware pots, using the resultant liquor in perfumes. By the 3 rd Century AD, the Alchemists in Egypt had begun using their primitive distillates for sublimation or for colouring metals. Further down the line, during the 8 th and 9 th centuries, there was a further push by the Persian Alchemists to search for the recipe of the 'water of life': a supposed cure-all, and the key to eternal life. What they found was some harsh, high alcohol spirits that got them hammered. Nothing else! The term 'water of life', however, lived on, through Scandinavia (aquavit), the Roman Empire (aqua vitae), France (eau-de-vie), and in the Gaelic nations (uisce beatha in Scotland or uisge beatha in Ireland, the origins of the word 'whisky'). One victory for the Alchemists of the Middle East was Geber's invention of the Alembic (or 'pot') still in the 8 th century AD. In the 12 th century AD it had reached Europe, the first records written in code, and found in Southern Italy. Burnt wine or brandewijn (brandy) was first documented in Germany in 1437, but these were crude at best, sometimes being up to 95% alc./vol. The distilled beverages of the 15 th century had taken on medicinal purposes, primarily in the fight to ward off the bubonic plague or "Black Death". It was from around this point that distillation as we know it was born, as each of the countries of Europe developed their own distilled beverages: Genever of the Netherlands, Gin and whisky of the United Kingdom, Grappa of Italy and so on. One of the greatest advances of modern distillation came in the late 1820s, in the form of the continuous, patent, or Coffey still. This still, patented by an Irishman named Aeneas Coffey in 1831, behaves like a series of single pot or Alembic stills, and whereas a pot still is time consuming and creates a heavy spirit of around 35-50% alc./vol., the column still can produce a spirit as high as 96%, thus making it far more economical, time-efficient, and also creating a lighter spirit, previously unachievable using traditional techniques
Vodka is perhaps the most simple of all spirits, made for hundreds of years throughout Eastern Europe. Vodka may be made from any source of starch, though it is most commonly made from wheat or rye – which is malted and mashed, then left to ferment. The ferment is then run through a still several times, to higher and higher strengths of alcohol, evaporating all impurities (otherwise known as congeners) until it reaches a sufficient purity. It is then filtered and watered down to around 40% alcohol, ready to be mixed with anything and everything
Derived from the Dutch spirit Genever, this famous incarnation made its way across the English Channel to ravage 1700's London. In what became known as the "gin madness", the British public took to this new elixir with unbridled enthusiasm. A legend was born. Gin is made by infusing a grain alcohol with botanicals such as juniper, citrus peels and various other flavourings and redistilling by various means. While juniper is the predominant flavouring, each brand has their own special recipe using all sorts of other botanicals. The gins stocked in our bar can be grouped into five categories: London Dry, Plymouth, Old Tom, Genever and Distilled. The London Dry style is a crisp, citrus and juniper-lead gin. Distilled gin, a relatively new category, often introduces interesting aromatics to their makeup, such as fresh grapefruit zest, cucumber and rose petal. The Plymouth style, from Plymouth, in the south of England, is a softer, smooth gin, with a slightly oily mouth-feel, purported to be the original gin used in the Dry Martini. Old Tom Gin is a botanically-intensive and lightly sweetened style of gin that was particularly popular in the 18th Century and was the "gin of choice" in the 19 th Century. Known as the "original gin" made from distilling malt wine, Genever is sweetened Dutch gin dating back to the 16th century
A single malt whisky is one that is produced only from malted barley at one single distillery. The great beauty of malt whisky lies in the fact that there are so many different styles and flavour characteristics within the category
Once the thriving cradle of whisky production in Scotland, Campbeltown, on the Mull of Kintyre, is home to three of the finest malts in circulation, all made under the same roof: Springbank, Hazelburn and Longrow. Their distinctive style is full bodied and mildly peated, with a wonderfully oily mouthfeel
These tend to be light in body with soft grassy notes, some sweet fruit and a lovely maltiness. They make nice aperitif whiskies; can be easy introductions to the novice malt drinker, or for those wanting a complex, soft but ethereal malt. The Rosebank distillery, regarded by many as the finest Lowlander, closed in 1993 and is increasingly rare. Catch this amazing malt here whilst you still can
Speyside is the most famous sub region of the Highlands, which has the highest concentration of malt distilleries. Over half of all those throughout Scotland in fact. Because they cover such a wide region, the styles vary greatly, but quite often they tend to be light to medium bodied, showing grassy and floral notes, dried fruit and heather honey, backed up by tones of orchard fruits and spice
The most distinctive and complex whiskies of all are those that hail from Islay, an island located just off the west coast of the mainland. They are known for their strong peatiness, backed up by coastal influences such as sea air, iodine and seaweed
Blends are made exactly as the name suggests. They are a blend of lighter, grain or malt whiskies, to form a satisfying and individual whole that is more easily enjoyed by a wider demographic
From just across the water comes a completely different dram all together: The Irish Pure Pot Still. Made in just a handful of distilleries these days, the Irish were responsible for one of the liquor industry's greatest breakthroughs: Continuous Distillation. This meant that a spirit could be produced faster, in higher volumes and with greater purity than its counterparts to the east. The result is a lighter, malty, smooth and at times honeyed spirit
It is surprising to note that Australia has not been much of a spirit distilling nation for all these years, especially given its history (think Rum Rebellion and the like) is founded on spirits. It is therefore heartening to find such a distillery as Bakery Hill, one of the new wave of whisky distillers sweeping the south of this country, producing fine, well made, and at times international award winning drams
Brought into the eyes of popular culture by Sophia Coppola's Lost In Translation in 2003, Japan's first distillery was actually founded in 1923. Originally crafted with an analytical approach- mimicking the Scottish styles, Japanese malts nowadays have their own distinct, clean, focused characteristics
Bourbon takes its name from Bourbon County, Kentucky, once the major transhipment site for distilled spirits heading down the Ohio and Mississippi rivers to New Orleans. Barrels shipped from its ports were stamped with the county's name, and Bourbon and whiskey soon became synonymous. A Congressional proclamation issued in 1964 declared bourbon an "All American Product", whereby strict laws governing its production came into force. 51 percent of the grain used in making the whiskey must be corn; must be aged for a minimum of two years in new charred oak barrels and nothing can be added at bottling except spring water
In the United States, rye whiskey is, by law, made from a mash of at least 51% rye. (The other ingredients of the mash are usually corn and malted barley.) Rye whiskey was the prevalent whiskey of the North-Eastern States, especially Pennsylvania and Maryland, but largely disappeared after Prohibition. Rye whiskey has fortunately come of age once again
Tennessee whiskey must come from Tennessee. Whiskies such as Jack Daniel's are produced in exactly the same way as Bourbon, except that they are filtered through maple charcoal prior to bottling
Canadian distillers make predominantly rye based whiskies also. Unlike their counterparts south of the border, the classic method of Canadian whisky production is to blend the rye (although they don't use rye exclusively) with a relatively neutral grain based spirit. The distillers can also use sherries or assorted fruit wines to bolster their particular flavour profile. The resultant spirit is smooth, with a lighter body than the spicy, complex straight American rye style
Even though the Caribbean is undoubtedly the spiritual and cultural home of rum, the category has no appellation and can therefore be made anywhere that sugar cane is grown. Molasses– the fermentable by-product of sugar production, is believed to have first been discovered by the slaves who worked the cane fields of the Caribbean soon after Columbus brought the first cuttings of the grass to Hispaniola, present day Haiti, in the late 15th century. Today rum is recognised as a hugely versatile product perfect for sipping straight, or in your favourite cocktail
For rum from Spanish locales, the word ron is used. Añejo indicates a Ron with significant age, while blanco translates to white
Maximo is the memory of Cuba. A Solera blend of only the finest Rons with the oldest rum being 100 years of age. Only 1000 bottles ever made
Cachaça is made from sugar, and so is categorically another style of rum. Sugar cane has been cultivated in Brazil since the early 16th century and has played a major role in the socio-economic history of the country. Cachaça does not have quite so many rules and regulations pertaining to its production, so at times the resulting spirit can have wild variances in quality. Fear not, however, ours are some of the finest examples available!
Born from the French settler's desire to create yet another fine spirit to call their own, Rhum Agricole puts to use knowledge of ditilling techniques used in Cognac production. The rhum is made from distilling the fermented sugar cane juice instead of the more widely used molasses. The result is a unique, lighter, dry and more pungent spirit
Mezcal is another name for maguey plant. Unlike Tequila, Mezcal can be made from 11 types of agave
Despite the popular myth that tequila is made from the juice of a cactus, it is actually made from the distilled juice of the blue agave. The heart of the plant, known as the piña, is the main source of the fermentable sugars necessary to make tequila. Working in the Mexican sun with spade sharpened like a knife, the Jimador cuts away the leaves to expose the pina (which can weigh up to 200 pounds). Tequila is categorised by the level of agave it contains and the amount of time it is aged, whereby 100% Blue Agave is regarded as the finest. Silver tequila, also known as Plata or Blanco, is generally aged for less than 3 months and bottled immediately. Those silver tequilas that are 100% agave show the true flavour components of the plant more than any other tequila category – peppery, spicey and perfect for cocktails. The aged varieties exhibit more complex spice and richer flavours; Reposado (meaning 'rested') and Añejo (meaning 'aged'). Both take on more characters from barreling and show tones of vanilla, caramel, nut and spice
The area surrounding the town of Tequila is dominated by Tequila Volcano, which is a dormant volcano that features fertile dark brown earth. The tequila produced from distilleries that source Agave from this area tends to be earthy, vegetal and herbaceous when bottled young
The Los Altos region of Jalisco is typified by its red soil. This soil isn't known for being as fertile for other crops, but it does wonders for the Agave tequila. Consequently, the best agave comes from this area. The unaged tequilas from this area will have a fruity and spicy bouquet
Cognac is the most famous and revered of all the world's brandies, produced under very strict guidelines in only six designated sub regions within the area of cognac. The best ones hail from a small area in the centre of Cognac, known as Petite and Grande Champagne. However, each sub region of Cognac has its own recognisable style. Cognac is primarily made from the ugni blanc, folle blanche and colombard grapes; it is double distilled in pot stills; and is aged in French limousin oak. The relative qualities of cognacs depend on the length of time they have been aged. No Cognac may be blended from spirits less than 2 years old. Classifications range from VS (Very Superior), which may contain brandies as young as three years old. The next is VSOP (Very Superior Old Pale) where the youngest spirit has spent at least five years in wood. Those cognacs blended from minimum six year old spirits may be entitled XO
Released in 2001, this is a fine cognac, the oldest of the blend dates back to 1870. Notes of crystallised fruits, cinnamon, truffles and honey. Powerful, with a lingering finish
A blend of 1,200 cognacs ranging from 40 to 100 years old, across three generations of cellar Masters, this cognac is quite simply described as "a moment". Notes of wild mushrooms, mint, gingerbread, cigar, rare spice and a distinctly waxy mouth feel. It will make you fall in love with cognac again
A blend of Hennessy's oldest eau de vie from the 'Paradis Rare'. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
Armagnac hails from the Gascony region in south west France. There are three main areas of production within this region – Bas Armagnac, Tenareze and Haut Armagnac, of which the first is considered the best. Main differences between Armagnac and Cognac include: Cognac is largely made from the ugni blanc grape whereas the base wine of Armagnac is made from several local varieties; it is aged in a local black oak and not in limousin oak as Cognac is; the continuous still is used as opposed to the pot still; it is generally more fragrant, showing more biscuit and violet characters, while also being drier because it isn't adjusted with sugar like many cognacs
Brandy de Jerez is made in Andalusia, near the town of Jerez de la Frontera in the southwest corner of Spain. It is predominantly used for fortifying the wines they are so famous for, Viños de Jerez, or sherry. Most Brandy de Jerez uses grapes from other regions, as the local grapes are too valuable, and are solely used in sherry production. The brandy is distilled, then shipped to Jerez where it is aged in used sherry casks in a solera system similar to that used for sherry wine, for a minimum of 6 months, and often up to fifteen years
Grappa is the national brandy of Italy. It is distilled from the skins, pips, and stalks of grapes. Sometimes known as Pomace Brandy, young grappa is very fiery, but it mellows when matured in wood. The French also produce a pomace brandy, known as Marc. This method of brandy making spread throughout neighbouring Central Europe
Pisco is South American brandy but is probably more akin in flavour and body to white tequila and possibly Cachaça. Debate still rages as to whether its origins lie in Chile or Peru, its two main centres of production. Its etymology lies in the Quechuan Indian language of Peru and Bolivia, and from the traditional terracotta pots used for aging the spirit, also called Piscos. Made from aromatic varieties of muscat grapes, Peruvian Pisco stays as true to tradition as possible, nowadays aged in stainless steel vats, so that oak plays no part in the aging process, resulting in a clear clean and pungent spirit, perfect for mixing with a wide range of fruits and juices
Calvados is a French brandy made from distilling apple cider. The Appellation Contrôlée is situated in Normandy, North West France, within which the Pays d'Auge is the principle region of production, along with the Domfrontais, whose Calvados distillate is also based on up to 30% pear cider
Applejack, the lesser known spirit to have its roots in Colonial America, and in essence the only true American spirit, is a brandy made from apple cider. The distillers employ freeze-distillation (known as jacking) to concentrate and remove all congeners and impurities, and it can at times also be fortified with neutral grain spirit. When this neutral grain spirit is not added, it is known as Straight Apple Brandy. Known as "Jersey Fire Water", The Laird family recipe, originating in 1698, was a favourite of George Washington
Eaux de Vie is a French term meaning "Water of Life". It is a colourless fruit brandy produced by means of fermentation and double distillation. Spirits of this type may come from Hungary, Germany, Scandinavia or any country that grows appropriate fruit for fermentation and distillation. Not typically aged in oak, the product retains the freshness and aroma of the parent fruit
Aromatized wines, or Vermouths, are red, white or rosé still wines that are fortified with brandy and then flavoured with botanicals. The precise recipe for the botanicals in any particular vermouth is a well-protected industrial secret. Creative ancient alchemists found that the alcohol in wine preserved the medicinal properties of herbs and roots, for example wormwood (etymology stems from the German wermut meaning wormwood). In this way they developed some of earth's first medicines that could be stored or transported. But even before that, vintners who hadn't quite fine-tuned their craft were forced to be practical; they made their sour wines more palatable by the addition of some honey and wild herbs or whatever was plentiful and at hand. There are loosely three differing styles of Vermouth. Dry: otherwise referred to as French Vermouth; Sweet: often referred to as Italian, Rosso or Red Vermouth; and Bianco, a semi-sweet variety
Aperitif wines also belong in the aromatized category. They are produced in a similar fashion to vermouth, but most of them contain greater amounts of sugar and quinine and have distinctive flavours, each being a product unto itself
Aperitif is a term usually used to refer to an alcoholic drink served to stimulate the appetite before a meal. This French word is derived from the Latin verb aperire, meaning to open. Aperitifs, primarily originating in Italy, became common place all over Europe by the mid-18th Century, and had quickly spread west across the Atlantic. The origins of the modern day American Cocktail, first documented in the United States in 1806, also owe themselves to this category of liquor
During the late 18th Century, absinthe was very much de rigueur amongst French bohemian society. Absinthe is a highly alcoholic beverage containing aniseed and wormwood, Artemisia Absinthium, a hallucinogenic herb that lead to the downfall of Vincent Van Gogh, among many others. The volatile nature of absinthe was clearly illustrated by the fire at the Pernod factory in August 1905 that took four days to extinguish, one of the protagonists of the temperance movement leading to the ban of absinthe in 1915, a ban that lasted up until the 1990's in Australia. In 1932, without the aniseed elixir to sate his needs, the industrious Paul Ricard created a new wormwood-free subspecies of liquor: Pastis. Most popular in the southern regions of France, in particular Marseilles, modern day pastis is mainly flavoured with star anise
A digestif is an alcoholic beverage designed to be drunk after a meal. The term digestif can be wide sweeping and generic, often overlapping the sections outlined in this menu, with common digestifs being Cognac, Grappa, Eau de Vie and even aged quality Rums and Tequila. Some liquors, however, are taken specifically for their calmative qualities, and their abilities to aid digestion after a meal. Often these contain higher levels of alcohol, and are quite herbaceous and often bitter/bitter-sweet, commonly referred to in Italy as Amari, and others have high levels of sugar, with a smooth, velvet-like mouth-feel. These sweeter styles of digestifs can also be categorised as Proprietary or Generic Liqueurs. Proprietary Liqueurs are those that are made by one specific company, often to closely guarded and ancient recipes, of between 15% and 55% alc./vol. Generic Liqueurs are often higher in sugar and lower in alcohol, and have a fruit, herb or nut base, such as apricot liqueur, sambuca (aniseed) or amaretto (hazelnut/marzipan). These liqueurs are made by myriad companies, such as Vedrenne, Luxardo and Di Saronno. Liqueurs with the prefix "Creme de..." have to by law contain a minimum of 200g of sugar per litre (eg Creme de Mure); however Creme de Cassis usually contains 400g of sugar per litre. Our cassis is labelled as a Supercassis, and thus has a staggering 500g+ of sugar per litre with a hugely intense flavour, so use sparingly!
A classic English style Pale Ale that's locally brewed. Balance of orange, pepper fruit and a hop bitter finish. This Pale Ale will remind you of England's real ale bitters
An award winning wheat beer from one of the state's best, Boston Brewery Co. Fruity aromas accompanied by banana and clove on the palate. Low in hops, very session-able
Award winning beer (Monde Selection) from Yamaguchi Narutaki Kogen Brewery. It's slightly cloudy with a pale, straw colour, with hints of oranges and spices on the nose. On the palate, it's fresh and bitter with a slight taste of orange, but not overpowering
A full-flavoured all-malt light beer with a fresh aroma and clean floral hop notes
A Pale Lager, well-balanced taste with a delicate aroma arising from the hops
A new world pilsner, amber in colour with mild caramel notes
A bright gold lager with soft floral aromas and lemon citrus notes
Brewed to bring gentle, lasting bitterness, layered with citrus-and-pine goodness. A must try beer from one of the states brightest breweries
The minds behind Stone & Wood have made the beer they want to drink when stepping off Byron Bay's stunning beaches. Using local water and malts, with hops from Tasmania; this is a bright, fresh clean ale
A super-clean malt profile allows the juicy tropical fruit flavours to arrive on the palate unhindered
First brewed in 1975, this ground breaking beer is credited with starting the craft beer revolution in the USA. Crisp, fresh, loads of citrus with a long clean bitter finish
Australian Pale Ale from one of the most progressive craft brewery in Australia; medium-bodied, fragrant fruit full bouquet with a mild hop character. Smooth and refreshing
American Citra hops have been combined with dark malts to produce a smooth brew. Chocolate and toffee undertones with a big tropical and citrus aroma, a rich dark ale with plenty of reassuring bitterness
This copper-brown beer has a light creamy head and a slightly bitter taste. The classic Chimay Ale, it exhibits a considerable depth of fruity, peppery character
A nod to ciders' past, incredibly crisp and dry but full of flavour and texture
Eric Bordelet is former Sommelier of 3 Michelin star Arpège restaurant in Paris. Farmed biodynamically; his perry is from 300 year old, heirloom varietal pear trees. Fresh herbs joined by pear, quince, pineapple and caramel, with notes of chalk and flint in the background
A refreshingly fruity taste with a medium sweet finish
White Wine Vintage 2010; Sanlúcar de Barrameda
White Wine Vintage 2014; Sanlúcar de Barrameda, 2,800 Bottles Made
Saca of October, 2011 - Miguel Sánchez Ayala; Sanlúcar de Barrameda
Saca of January, 2017; Sanlúcar de Barrameda, 5,000+ Bottles Made
Saca of June, 2016 - Valdespino; Jerez de la Frontera, 6,500 Bottles Made
Saca of September, 2010 - Pérez Barquero; Montilla-Moriles, 2,600 Bottles Made
Saca of January, 2016 - M. Aragón; Chiclana de la Frontera, 900 Bottles Made
Saca of August, 2017 - Rey Fernando de Castilla y Almacenista Juan Garcia Jarana; Jerez de la Frontera, 2,100 Bottles Made
Saca of February, 2012 - Rey Fernando de Castilla y Almacenista Juan Garcia Jarana; Jerez de la Frontera, 1,100 Bottles Made
Saca of August, 2012 - Valdespino; Jerez de la Frontera, 900 Bottles Made
Saca of March, 2015 - Rey Fernando de Castilla; Jerez de la Frontera, 1,000 Bottles Made
Saca of May, 2013 - Rey Fernando de Castilla; Jerez de la Frontera, 700 Bottles Made
Saca of April/May, 2016; Jerez de la Frontera, 800 Bottles Made
Saca of April/May, 2016; Jerez de la Frontera, 800 Bottles Made
Saca of April/May, 2016; Jerez de la Frontera, 800 Bottles Made
Teaming up with likeminded wineries and importers from around the world gave rise to opportunities for special project releases. The ongoing I Think Manzanilla and En Rama Fino will be many peoples introduction to great Sherry. The chance to work with Portuguese Douro Valley producer Niepoort, plus Cava experts Colet of Penedès have produced intriguing concepts of Sparkling and White Wine. To think this is only the beginning
Degorgement: October, 2014; Penedès, 5,000+ Bottles Made
White Wine Vintage 2014; Sanlúcar de Barrameda
Saca of July, 2017; Sanlúcar de Barrameda, 2,592 Bottles Made
Saca of October, 2014; Jerez de la Frontera, 2,592 Bottles Made
Saca of January, 2016; Jerez de la Frontera, 2,592 Bottles Made Exclusive to Australia
When one glass just isn't enough, and a full bottle is maybe a step too far, along comes a small bottle all for yourself. A snapshot into how the wine will develop in a regular bottle, the aging process is accelerated by almost half again, making these the perfect bottle to drink now. Here is a small collection of our favorites
Louis Roederer is the producer of the Prestige Cuvée 'Cristal', but in some ways the Brut Premier is the true star. Of the Grandes Marques of Champagne, this wine delivers time and again. The multi-vintage blend of nearly two-thirds Pinot Noir, with mineral Chardonnay fruit and a touch of Pinot Meunier lending weight and texture; it possesses the ideal combination of fresh, youthful fruitiness and the vinous qualities of a fully matured wine. A meringue-like bouquet, not overtly yeasty or bready, but fresh and fruit-driven. The palate is very fine and floral, with layered spice and a creamy texture. The starting point for an exquisite dining experience
La Violetta began producing small quantities of wine at Denmark in 2008, purchasing grapes from a handful of trusted growers with exceptional vines. Winemaker Andrew Hoadley doesn't mind breaking the "invisible rules" of Australian winemaking and basking in the pleasure of provocation. This Gewürztraminer, Riesling and Pinot Gris blend is left on its skins, making one of Australia's best examples of the 'Orange Wine' style. It is not for the faint-hearted, yet is captivatingly spicy, delicate and refined. Rose water, lemongrass, ginger and quince all meld in an exquisite symphony of complexity, finishing with a piercing rapier of acidity
This benchmark Margaret River estate is currently going from strength to strength. Started in 1991 by the late Michael Wright, from a vineyard established in 1978 by leading viticulturalist Peter Gherardi; it boasts a stunning tourism facility, together with an excellent array of wines. This Chardonnay showcases the expressive fruit characters from the Gin Gin clone combined with the texture found in Clone 95. Lemon pith, grapefruit and flinty tones are balanced by the intense texture and a touch of nutty nougat
George and Ruth Mihaly have transformed their previous careers to that of vignerons of the highest order. Ruth, a former Chef and Caterer, tends their immaculately run vineyard; while George, with his background as a Medical Research Scientist and Biochemist, looks after the winemaking. This wine is named in honour of George's winemaking mentor; Mornington Peninsula legend Nat White, of Main Ridge. Earthy, textured and complete. In this small format it has reached a perfect point in it's maturity. Savoury, earthy Pinot Noir, with raspberry and cherry plum fruit tones. Outstanding interplay of weight, tannin and acidity
The Kaesler family were pioneers who settled in the Barossa Valley in the 1840's. In 1891 they bought a parcel of land and in 1893 planted their first vines. Today, Kaesler Wines are made from these ancient, dry grown vineyards by the third owners of this magnificent property. The Stonehorse wines are full of character like the teams of Clydesdale horses that used to work the heavy clay soil at the Kaesler vineyard, long before tractors were invented. An assemblage of estate vineyards ranging in age from 15 to 45 years in age. The wine was aged for 15 months in 3 year old French oak. Inky bright crimson with notes of forest fruits, cassis and dark spice. Ripe and supple, yet elegant and well integrated; this is an outstanding example of aged Barossa Shiraz. Ideal to share, or not
Enjoyed the Rockpool bar and grill again. I have been to both in Melbourne and Sydney and Perth is right up there also.
Our Italian waiter was excellent and the food lived up to our expectations.
The wine list is extensive but very expensive to. Not for the budget conscious.
Overall we had a great time.
our waitress "Ellysse" (I think that's how you spell it) was really lovely, knew the menu very well, great on recommendations and overall had a great attitude towards the evening. We went the The Rockpool as it was my partners birthday, and having never been before were very much looking forward to it. We had the marron which was great, however a shame that it was such a small portion. We loved the crudo of kingfish, tuna and and ocean trout, and the steak was great which goes without saying.
Rockpool is our favourite restaurant because the food is always amazing, service impeccable, and they cater brilliantly for food alergens.
Love their steaks - so delicious! But their other stuff is excellent too, especially their sides and sauces.
Unfortunately my wife's lamb was somewhat fattier than usual, but this may be because she asked for it to be cooked slightly rarer than usual. But still an amazing evening!
Enjoyed the food on the ultimate $50 menu. Was good value for money and very tasty. Thank you
Went for the ultimate lunch experience for good value. Spoilt by being charged for water (we were not offered tap water), one desert was disappointing and service was brusque. Won't be rushing back...
Rockpool has always excelled in all ways but this evening we were somewhat underwhelmed. Something was missing
Awesome Anniversary Dinner,
Unfortunately my partner and I did not leave Rock Pool with the 'WOW' factor at all, for a steak house the steak was nothing great and certainly not worth value for money. We had cauliflower gratin as a side and disappointing to say but the cauliflower could have been cooked for a bit longer. We did have a very nice entree (Charcoal roast squid and pork belly). I get the impression from others who have dined at Rock Pool that if you order anything but the steak you will have an amazing meal.
On first entering hubby was wished happy birthday by several staff. The staff were helpful with knowledge of drinks & food. Food was lovely. My only gripes are we had 3 different waiters over the night, hubby steak was only served with a lemon wedge, & we sat for a good 10 min after mains...no dessert menu offered...i had to mention when paying oh you dont do a happy birthday complimentary piece of cake (even though couple beside us got one for anniversary).
Rockpool is a must for fine steaks and their extensive wine list.
The atmosphere was a bit loud and sometimes too much for a fine dining restaurant.
The food itself was expectional but was marred by conversation overheard between 2 staff.
Entrees, fish main and wines we had were lovely, unfortunately the steak I had was way below expectations which was disappointing - put a blemish on a very great day / evening.
Food and Service was good, unfortunately we had a drunk table next to us that was yelling at each other most of the night. Ruined our night (along with other tables) and the fact no staff did anything questions wether we will be back.
When we placed the order for our meal the waiter returned a few moments later to advise that our selection was not available. We then reselected. This time a different person, an overly officious waitress (manager?) came over to us gruff and unapologetic and explained our second choice was also unavailable but that we had plenty of other options to choose from. No apology and delivered with the manner of a slightly irritated headmistress. This time will be our last visit to Rockpool.
Remembering the ORIGINAL Rock-pool At the Rocks,
only the name is the same.the entree was okay but the only taste
of meat was Charcoal the meat was with quite a lot of nerves and tough.
Very disappointed ( Beautiful Ambiance but too Pricy for what you get. All the Rockpool i went around Australia i never been impressed, ONLY 1 the ORIGINAL.
Kind Regards Sergio Tezzo
Wonderful experience for my partners birthday, staff were lovely, always around to help you.
If anything service was overdone earlier although I would rather it this way than the other! Once rush commenced it settled down & we didn't have 4 different wait persons. One criticism is the manner in which the bill is paid at the table & the suggestion of a tip which can be an uncomfortable moment! The lady who paid for her & her date at the next table did not tip & neither did mine. Do we really want others to see/hear this? I am a tipper, but ended up feeling annoyed with my stingy date!
Presentation was substandard
Food was over cooked.
First round of drinks was excellent. Second round got lost and when it turned up it was undrinkable.
The bread was the best part of the meal.
The food and service at Rockpool was everything we had hoped for and more. This was an exceptional experience that was worth every cent. I would go back to Rockpool in a heartbeat and recommend it to anyone looking for a memorable dining experience.
Starters were great. Unfortunately the mains were hit and miss - my partner ordered the short ribs and they were 90% fat. The dish was $65 so we were disappointed and would not recommend. We did receive a complimentary 'happy anniversary' cake which was nice.
Amazing food. Somewhat private seating
My Partner an I booked Rockpool Perth for a special dinner to celebrate a number of things. The evening was sensational. We selected the tasting menu which was four courses all of which were outstanding, we chose not to do the wine pairing and made our own selections, the advice given was excellent and such the wine was outstanding. it was an amazing evening with extraordinary service at all levels
Nice venue and ambience. Good steak but not great and an exorbitant mark up on booze. If you can use a barbecue and have a few candles , do it yourself at home with an awesome bottle of red.
exceeded my expectations. The waiter was great, explained the food and wine to accompany (had the Neil Perry tasting menu). Food and wine were great. Loved the experience.
Food great but staff & service are second to none !
Over-rated. Wonderful cocktails but the much-hyped food was disappointing. Entrees were inventive & delicious; but mains bland; and side veg unappetising mush. Decor: tastefully impressive without being overwhelming. Staff: pleasant and friendly. Sommelier: very professional. We dined late on a Sat evening, 8.30 - 10.00. Initially the waiter appeared to be trying very hard to rush us, and at the end of the meal, the dessert menu was offered very tentatively - we chose not to (be a) bother.
The food was amazing, but unfortunately, the constant berating of staff members in ear shot to us, let down the whole experience. The manager, or so I assume he was, constantly reprimanded staff throughout the evening, which put a dampener on our whole dining experience. I also felt as though we were rushed, being asked 4 or so times what I want for my mains, even when the entree had arrived, which was getting cold as the manager stood waiting for my order. I had to ask him for more time, again.
Disappointed, our 4th visit. We have always been impressed, but walked away disappointed last night. The entree of squid and pork was chewy and bland, the goat cheese tortellini with prawns was the highlight, delicious. Main course we had the lager beef, which was over powering, and salty. The beef chipotle pie was tasty but not anything special. Not enough staff, struggled to get any service due to an overworked waiter.
Birthday dinner- fantastic experience
The best part of Rockpool was the service. Whilst the food was good it was as outstanding as I expected. I was a bit disappointed at the wine list
A special occasion lunch for parent's 57 anniversary, their first experience of Rockpool however I have dined there several times and have throughly enjoyed each visit. Parents were very impressed with the quality of the food and service. They appreciated the special occasion plate at dessert time.
The staff and waiters are friendly and the food is very tasty
Mac and cheese is a favourite
Birthday dinner for a special friend, food and wine was amazing and a little special bonus with a birthday dessert and candle at the end. Great surprise 😀
Restaurant was good all round apart from the extensive mark up on wines compared to other similar restaurants with similar wine
Excellent as always
Ticked all the usual boxes! Great service, I mean faultless and the food was at the level one would expect of Rockpool.
The Sommelier helped us select a fantastic bottle of wine without being pretentious and respecting our needs, much appreciated.
The staff were very friendly and gave the right advice when it came to choosing our meals.
The wine man was very friendly and the advice given was spot on.
In all a very nice experience and the food was exceptional.
Pricey and not much selection on menu
Excellent wine and Steak
Fantastic food, excellent service