Brenda: Rockpool on George has been on my bucket list for way too long and what better way to cross it off than an anniversary date. Our initial plan was to dine at Guillaume but that needed to be booked way in advance – however we did manage to make a booking for November so keep an eye out for that!
I was told on the phone that our dinner starts at 6.30pm and finishes at 9pm. I honestly don’t like it when restaurants give you a time you need to leave by. I understand that they are running a business but this completely gives off a vibe to rush. Besides that, the staff were friendly and very attentive and the atmosphere was warm and comfortable. The menu is available in two course ($100pp), three course ($135pp), four course ($155pp) and the six course tasting menu which is only available on request ($180). We unfortunately didn’t request the six course tasting menu beforehand but we chose the next best thing – the four course.
After we settled down with our still water and wine, fresh bread with butter was served.
Queenland spanner crab, parsley, egg, fennel fondue (canapé). This little pot of joy was a great way to kick start our tastebuds – fresh and delightful.
For the first course, Mr.K had the Mud Crab and stir fried milk with bacon and Jerusalem artichoke. The delicate textures and flavours was just astonishing.
I had the Chicken Parfait inside a one thousand layer pork tart. I couldn’t believe my eyes when I discovered the top layer was thinly sliced pork. The parfait was smooth and creamy and the pork tart really completes the dish with its crisp texture.
John Dory “ginger and shallots” oyster, cauliflower and macadamia. The fillet was cooked perfectly and the whole dish had an amazing fragrance, however the oyster that was served unfortunately had shards of shell – coming from one of Sydney’s best restaurants, this is a little disappointing.
Lobster congee, almond tofu, star anise scented peanuts, fried bread and chilli oil. This dish was like a fusion of typical Chinese flavours – it was an interesting combination with an amazing collection of textures. While having this dish, I couldn’t help but reminisce about my childhood.
Beef rib cap and sirloin with celeriac, onions, grated daikon and sauce vierge. It was recommend by the waiter that the sliced wagyu was served rare – it was amazingly tender. The dish was hearty and very enjoyable.
Chicken zheng shui dan, precious herbs and drunken condiment. The chicken was tender and juicy, however I found the skin a little too chewy for my liking. It was also very exciting to have the red dates and beans in a savoury chicken dish (found very commonly in sweet dishes).
Vacherin pandan custard, coconut parfait, jasmin sorbet and lime granita. A very refreshing and light dish with great textures although I found the pandan a little over powering – I personally would’ve enjoyed it more if it was subtle.
Chocolate grand cru from Valrhona with peanut butter and jelly. I can’t complain about this dish, it is probably my ultimate dessert with the combination of chocolate, peanut butter and ice cream. Mr.K found it a little heavy, which I completely understand but not for me! The balance of textures and acidity was spot on.
We finished off the night with a soy latte and some petit fours.
107 George St, Sydney NSW 2000
(02) 9252 1888
Operating Hours: Friday – Lunch; Tuesday to Saturday – Dinner.