Situated in the historic sandstone surrounds of the Burns Philp building, Rockpool's location acknowledges the long history of the restaurant (established in 1989) while offering a chance for chef and owner Neil Perry and his team, fronted by head chef Phil Wood, to shake things up.

Major changes include a more relaxed feel for the lunch menu, with a la carte options taking centre stage. The dinner menu also now offers a four course a la carte selection for diners to pick meals from their popular eight course tasting set. The menu has all the flair that we’ve come to love from Rockpool, as well as some originals and signature dishes. Watch out for snapper poached in coconut milk with garam masala, Spanner crab scrambled eggs with parmesan toast, and the famous date tart.