Rockpool Bar & Grill Sydney
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Refined Dining in an Elegant Setting
Valoraciones
Reseñas
Fotos
Carta
California, USA
Brescia, Italy
Kingfish and Big Eye Tuna with Lemonade Fruit, Fennel and Lemon Myrtle
with Lemon, Black Sesame and Davidson Plum
Moroccan Eggplant, Cumin Mayonnaise and Harissa
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Broad Beans, Sugar Snaps and Snow Peas with House Made Ricotta
Baby Cos and Poached Egg Salad with Green Goddess Dressing
with Sheep's Curd, Macadamias and Mint
with Smoked Eggplant and Aleppo Pepper
with Chips
with Piel de Sapo and Mahon Cheese
with Stracciatella, Chilli and Pangrattato
with Macadamia, Tarator and Grapes
with Serrano Ham, White Wine and Flageolet Beans
with Italian Sausage, Red Peppers and Buckwheat
with Farro, Green Olives and Pistachios
Potato and White Beans
with Milanese Crust and Herb Salad
Roast Cherry Tomato and Spicy Prawn Oil with Semolina Noodles
with Goats Cheese Tortellini, Burnt Butter, Pine Nuts and Raisins
with Slippery Jack Mushrooms and Fresh Truffle
with Hand Cut Fettuccine
with Hand Cut Pappardelle and Pecorino
with Herb Butter
with Charcoal Roast Seafood and Aioli
with Grilled Vegetables and House Made Mustard
with Mushy Peas (40 Minutes)
with Heirloom Carrots and Sage (50 Minutes)
with Quince, Pancetta and Hazelnuts
with Burnt Mandarin
with Borlotti Beans and Mustard Leaves
with Barletta Onions and Aged Balsamic
with Traditional Mint Jelly
with Olive Oil and Lemon
with Slow Cooked Egg
with Chestnuts and Speck
with Garlic Yoghurt
Sauteed with Wagyu Fat, Garlic and Rosemary
with Manchego and Crispy Eschallots
contains speck
with Palm Sugar Vinaigrette
with Feta
with Parmesan and Mint
with Ancho Chilli
with Mignonette
with Agro dolce
with Aioli
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximenez
with Tomato and Buffalo Mozzarella
with Manchego
Sheep's Ricotta and Sunflower Seeds
With Bacon and Dill Pickle Paired with a Sydney Beer Co. Lager; cannot be substituted for other menu items
with Jalapeno Kim Chi
with Lettuce, Tomato and Chilli Mayonnaise
with Mustard and Onion
with Bacon, Gruyere Cheese and Zuni Pickle
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
with Olive Oil and Lemon; not available between 3pm and 6pm
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Winter Spiced Peach puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Gosset Champagne is thoughtfully paired with a healthy dose of Madeira Cake-Washed Cognac, Chataigne and bitters. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
New Season Mandarin Sherbet, Fresh Juiced Pineapple and Lime are churned tall over ice with Ketel One Vodka, Montenegro and a Proprietary Stonefruit Liqueur. Finished with a splash of Ginger Ale
A subtle twist on the classic. Tanqueray Gin, Cointreau and Pineapple Skin Fino are shaken briskly with Lemon and a dash of Absinthe. Served with a Drunken Cherry
Don Julio Reposado is stirred down with Coffee Bean Americano and Suze Aperitif. Spritzed tableside with Coffee Bean Absinthe
House-made Rhubarb Shrub is shaken with Tanqueray 10 Gin, Marsala, Lemon and bitters. Topped with a bittersweet Rhubarb Net. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Pumpkin-Washed Anejo Rum is shaken with Vanilla, Spice and Lemon. Served with an accent of Thyme. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Banana Infused Bulleit Bourbon is lightly thrown with a house-made Young Coconut Syrup, White Cacao and Fresh Cream. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
House-made Quince Paste is shaken with Johnnie Walker Black Whisky and Citrus. Topped with Laphroaig Flambeed Quince. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Buffalo Trace Bourbon is paired with Grilled Pepper Campari and a Cabernet Sauvignon Reduction
Marshmallow-Accented Michter's USA*1 Sour Mash Whiskey is mixed with a splash Of Drambuie and Bespoke Pecan Honey
Woodford Reserve Bourbon is flavoured with Dry-Smoked Wagyu Fat, Caramel Popcorn Syrup and Whiskey Barrel-Aged bitters. Smoked tableside and garnished with RP Beef Jerky
Rare Van Winkle 12yo Bourbon is simply stirred down with a touch of Smoked Walnut Maple and bitters. Served over an Ice Sphere ordained with Gold Leaf, and served with a side of Decadent RP Chocolate Bark. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Our creation features Four Pillars Rockpool Bartender Series Gin, Campari and Italicus Rosolio de Bergamotto. A fragrant and spiced twist on a much-loved classic
Freshly pressed Granny Smith Apple Juice is shaken with Seedlip Garden 108 Non-Alcoholic Distilled Spirit, Lemon, Honey Water and whites
Zesty Pineapple Shrub is shaken with Seedlip Spice 94 Non-Alcoholic Distilled Spirit, Lime, Fresh Pineapple and Winter Spices
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus and Peychaud's Bitters topped with our house-made Tonic
Apple and Carrot livened with Lemon, Ginger and Honey
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella, Vanilla and Rivermint
Some like it hot
We Arrived!
Anzac Biscuits and Cricket Bats
Choc a l'orange
Vanilla Chimney Stacks
Honey and Spice Poached pear
Mojitos and Muscle Rub
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century Old, come together in this prestigious cognac. Upon tasting, Cellar master Benoit Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
A unique blend of up to 1,200 of the house of Remy Martin's rarest and oldest eaux-de-vie from Grande Champagne. The sheer luxury and intense flavours found in this bottle have been nurtured by many generations of cellar masters since 1874. Today, Cellar Master Baptiste Loiseau is setting aside the finest eaux-de-vie as a legacy for his successors over the coming century. Rich in aromas of Myrrh, plum, Honey and Jasmine. A complex, warm, spicy and harmonious palate with an extremely long finish
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Moolap, VIC, 330ml, 5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Batlow, NSW, 330ml, 4.5% Alc./Vol.
Huon Valley, TAS, 750ml, 5.2% Alc./Vol.
Huon Valley, TAS, 750ml, 6.2% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.
Given that Grenache buds early and ripens late, it is best suited to warmer climate regions such as McLaren Vale. This wine is medium bodied, showing plush red fruits like strawberry and plum skins, finishing with salivating acidy that leaves you wanting more
New Spanish frontier: Priorat is located just outside of Barcelona. Garnacha planted throughout the llicorella soils of the region, this is where this grape shows its full potential. Juicy black fruits With leathery, almost tar like flavor from bottle aging. This wine is sitting in a beautiful drinking window
Grenache, also locally known as Cannonau in Sardegna, is a natural choice for the Vigneron as the island's climate is fairly warm and arid. Lots of cassis on the palate supported by generous alcohol, this wine goes superbly well with our wood fire grilled steaks
This is technically a 'second label' of a highly regarded producer in the region: Domaine de Marcoux. From the slightly cooler 2011 vintage, this 100% Grenache bottling is a gentle expression of southern Rhone. Sour cherry, black plum skin and the classic character of Chateauneuf: garrigues and herbs de Provence
Tablas Creek is the collaboration of two highly known wine industry families, The Perrin family of Chateau de Beaucastel and the Haas family. They found this remarkably Rhone-like location in Paso Robles in San Luis Obispo, 3 hours south of San Francisco. The blend of the wine is true southern Rhone mix: Grenache, Syrah, Mourvedre and a touch of Counoise
Created by Rockpool's Wine Directors, this traditional method sparkling expresses fresh pear, honeysuckle, white nectarine, lemon tart and white lilies on the nose. The palate is dry lending itself to seafood dishes
The oldest producer in Champagne offers a wine of true distinction exclusively for the Rockpool Group; a livelier, lighter departure from the house style, lemon curd and lightly toasted brioche dominate the palate
Coming from one of the oldest houses in Champagne. This wine offers a developed and savoury style of champagne. Lemon peel, croissant and roasted pecan on the palate while still retaining acidity, one for the connoisseurs of Champagne
A rare opportunity to sample a remarkable champagne house. Red apple skins, yellow nectarine, nougat, honey and blanched almonds sit over a pillow like texture with a fine mousse and a vibrant line of acidity
Both the production methods and taste represent a very classic style of Sake. Floral notes with a hint of spice and pear and a delicate lingering finish
North of Tokyo, roughly two hours drive, is once known for popular skiing destination. Deep snow country provide pure, pristine water which create this light and clean Sake. Match with our Four Raw Taste of the Sea as well as Kind Fish and Black Sesame
This is only the Sake that has been awarded Gold Medals for 14 consecutive years. Incredibly elegant and delicate Sake should be consumed by itself as an Aperitif or with Freshly Shucked Oysters
Produced in miniscule amounts, this rare bottling displays rockmelon, cherry and red roses. The palate is refreshing and dry, light bodied with beautiful texture
Organic viticulture contributes to this lively rosé bursting with pomegranate, raspberry and cranberry. Dry and well balanced with refreshing acidity
Dominik Huber, a German and his South African business partner Sadie Family Wines started this tiny estate in 2001. This unique white blend: Pedro Ximenez and Moscatel are planted on high altitude, schist soil of the Priorat region in Catalonia. Whole bunch fermentation and some skin contact has made this wine textured with a high concentration of ripe fruit. There is a pleasurable bitterness in the finish that combines nicely with the minerality. This is a food wine, try it with our spicy mussel and saffron stew or even the Bangalow pork chop
A unique collaboration between Jeffrey Grosset and Neil Perry, this classic Clare Valley Riesling shows lime zest and grapefruit pith
From one the great producers of Nahe comes a wine with aromatics of green apple, white lilies and honeycomb. Coming from a small 1.6HA site that is solely grey slate it emanates into the glass with a hint of sweetness on the palate that is balanced attractively with crisp acidity
One of the classic producers in this region: candied citrus, lime skin and green apple peel are backed by fresh almond and white florals. Tight and textured with a mineral focus and vibrant acidity
This wine is dominated by 85% Sauvignon Blanc and 15% Semillon to give some rounder texture. The pioneering Pannell family displays the quality of the blend produced through vivacious fruits and saline minerality. Aromas of fresh plum, acacia honey and green apple
This indigenous varietal has been cultivated for over 1,000 years in Japan and Grace winery is the leading producer located in the foothills of Mt. Fuji. This is elegant, delicate and subtle white wine can be pared with raw fish and oysters. Fresh lime, lifted white lilies giving way to racy acidity
A vibrant wine unveils fresh aromas of ripe pears and fresh pea shoots with a dry and focused mineral driven finish. Simply delicious with today's selection from the raw bar
A richer style of wine with ripe apricots, white nectarine giving way to lifted white roses and honeysuckle. A hint of vibrant acidity and waxy texture leads to a long finish
Aligote is a traditional grape variety in Bouzeron within Burgundy. A favourite of the sommelier team to match against many dishes. Ripe stone fruits dominate with a core of almond kernel, dried white tea leaves, apple blossom, and white flowers with a refreshing and a salivating finish
Celebrated winemaker Brian Croser, now completing his 48th vintage, was up to the task of working the Piccadilly Valley's warmest growing season. His Chardonnay benefited from close planting-preserving concentrated flavours of peach, nectarine and grapefruit. French oak and lees stirring lend creaminess and toasty aromas to the wine's already generous palate
Peter Lehmann does not need much introduction. Late Lehmann produced his first vintage in 1979, we sourced the wines direct from the winery and it is just reaching the ideal drinking window. It exhibits aromas of dark briary fruit, chocolate and licorice over notes of charry oak. This will be stunning paired with our signature 36 Month Rib-Eye steaks
This blend of 75% Gamay and 25% Pinot Noir lends itself to a more floral expression of the gamay grape. Lifted violets, red roses and black tea leaves fade into a crushed strawberries with impeccable purity
This hidden gem is from the high altitude vineyards of Orange, west of Sydney. Crafted with care and skill it shows sour cherry and hint of leather. This is not a fruit driven style but has superb length as well as complexity. Try it with our Wagyu Bresaola or Game Fowl
Often likened to Pinot Noir this delicious curio offers an abundance of red berry compote seasoned with a pinch of baking spices. The wine is dry with gentle tannins and soft texture
80% Nerello Mascalese 20% Nerello Capuccio. From the volcanic slopes of Mt. Etna this wine is fermented with wild yeasts and aged in French oak. Alice Bonaccorsi is known for hands-off wine making philosophy. Dried cherry, plum, pepper and hints of Mediterranean underbrush
Produced by Andrew Caillard MW, Savoury dark fruits, za'tar like spice with a suggestion of grilled nut on the nose. Dry medium bodied with fine dusty tannins and a long finish
Perfect for our burgers or any number of our steaks this wine shows juicy blackberry and mulberry, violet notes with gentle tannins and serious length over a medium plus body
The Swiss Althaus Family were the first to recognize the potential of the Coal River Valley, east of Hobart. This benchmark blend of Cabernet Sauvignon, Merlot and Petit Verdot, matured for two years in old oak, offers rich cassis, mint, tobacco and smokiness
Rising star Stephane Ogier produces subtle expressions of Syrah which capture the essence of the Northern Rhone. Look for blackberries, dark cherries and pepper, violets and a hint of smoke, underpinned by a distinctive minerality
Generous dark fruit, cassis and mulberry mingle with sweet spice from the time in French oak. Medium plus bodied with satin like tannins and restrained acid
Highlighting the aging potential of moelleux, developed aromas of caramelized pear, apricot and candied ginger. Complex and hedonistic, a true classic which will not disappoint
with Gin and Strawberry Granita
with Valrhona "Ice Magic" and Chocolate Pearls
with Amaro Montenegro Cream
with Vanilla Sauce
with Raspberries and Chantilly Cream
with Mascarpone Cream
with Macadamia and Sesame
Classic English Breakfast style black tea. Smooth, malty and hearty
Sri Lankan Ceylon leaves scented with bergamot and cornflowers. Refreshing, sweet, full bodied with lifted citrus notes, fantastic with milk
Extremely refreshing and fragrant with a sweet and soothing taste. The perfect spring or summer afternoon tea with light and floral hints of astringency that provide the elusive muscatel flavour
China's most famous tea, Dragon Well, also from Zhejiang Province, has garden fresh flavours underpinned by hazelnut and liquorice tones. Each individual leaf is hand pressed and shaped in a wok to achieve the perfect result
Hand-rolled young Chinese green tea leaves from Fujian Province. The rolled pearls are dried, then blended with unopened night-blooming jasmine flowers
Regarded by connoisseurs as the most complete tea experience of all, oolong tea, native to Guangdong and Fujian provinces, lies midway between black and green tea varieties. Our example, from Fujian, is an intensely floral oolong, repeatedly and painstakingly fired, hand rolled and oxidised
This tea, from Fujian Province, China, has light, delicate fruity flavours with hints of cucumber and melon. Surprisingly full bodied, this tea is complex, with a velvety finish
Organic peppermint with a hint of freeze-dried pineapple. Soothes and refreshes the mind and body, a fantastic digestive with palate-cleansing qualities
Organic white tea, chamomile, calendula petals and rose petals known for anti-inflammatory properties. Found to promote good digestive health while also calming the nerves and aiding sleep
Organic lemongrass, ginger, lemon verbena, myrtle and lemon balm to refresh and assist digestion of heavy meals. Assists the nervous system and calms the liver; great for the morning after!
Market Lane are a boutique coffee roastery and retailer, born and based in Melbourne. Since 2009 Market Lane have been establishing partnerships with coffee producers all around the world, focussing their efforts in Rwanda, Bolivia, El Salvador, Brazil, Guatemala and Kenya. Exceptional coffee doesn't just happen by chance. It takes an incredible amount of enthusiasm, dedication and spirit. Market Lane's approach to building long standing partnerships with enthusiastic, dedicated and conscientious producers resonates well with us
with Davidson Plum Salt
with Jalapeno Hot Sauce
with Smoked Tomato
with Mignonette
with Aioli
with Sauce Gribiche
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximinez
with Tomato and Buffalo Mozzarella
Sheep's Ricotta and Sunflower Seeds
with Manchego
with Jalapeno Kim Chi
with Bacon and Dill Pickle
with Bacon, Gruyere Cheese and Zuni Pickle
with Mustard and Onion
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
Avocado, Cherry Tomato and Jalapeno Chilli Salad
with Olive Oil and Lemon; not available between 3pm and 6pm
with House Made Ketchup
Pineapple, Dragonfruit and Mango puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Freshly juiced Watermelon and Citrus is blended with Ketel 1 Citron Vodka, Campari and Crème de Menthe
Havana Club 3yo Rum is shaken vigorously with Banana washed Suze, Bespoke Tonka Bean Syrup and Lime
A blend of Seasonal Tropical Fruits is paired with Tanqueray Gin, Yellow Chartreuse, Pineapple Skin Fino, Lemon and Whites
Award winning Herno Gin from Sweden is thoughtfully shaken with a zesty Watermelon Pickle, Native Mint and Lime
Coffee Bean infused Punt e Mes is combined with Bespoke Falernum, Amontillado Sherry, Lime and Soda
Buffalo Trace Bourbon is stirred with Tenuta Tamburnin Vermut, Cherry Heering and Hellfire Bitters. Served with a new season Drunken Cherry
Johnnie Walker Espresso Roast Whisky is blended with premium Organic Cold Drip Coffee, Fresh Banana, Condensed Milk and Bitters
HighWest American Prairie Bourbon is stirred with a seasonal housemade Smoked Peach Liqueur and Bitters
Johnnie Walker Blue Label Whisky is gently stirred with a bespoke Bergamot and Leather Essence and Bitters. Served in Crystal over Hand-Carved Ice
Ron Zacapa XO Rum is briskly churned over ice with a bespoke Falernum, Summer Berries and Lime
Martell XO Cognac is shaken with a festive spiced Grand Marnier and Lemon. Served with a Spiced Sugar and Gold Leaf rim
Neil Perry Barrel Select Patron Reposado blended with freshly juiced Grapefruit, Lemon and Jalapeno. Topped tableside with Gosset 'Rockpool Cuvee' Champagne
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus, Peychauds Bitters topped with our house made Tonic
Apple, Carrot, Ginger, Honey and Lemon
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella and Vanilla
Seedlip Garden 108 Non-Alcoholic Distilled Gin is shaken with Fresh Pressed Apple Juice, Lemon, Honey Water and Whites
This Gin was introduced 14th June 2014 to mark World Gin Day. Alongside normal botanicals of lemon peel, coriander and juniper, this release includes sea parsley and Margaret River sea salt and is distilled to Navy strength
Some like it hot
Smoking Cherry Bomb
Contrapuntal Elegance
Anzac Biscuits and Cricket Bats
Enticing Sweetness and Attractive Wood
Choc a l'orange
Orange Brulee Mille-Feuille
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
This rare lowland from a defunct distillery closed in 1975 after only 10 years of operation. Also known as Ayrshire by independent bottlers, Ladyburn was originally an extension of the Girvan distillery and never released whisky under its own label in its lifetime
A tribute to the founder of Johnnie Walker. This masterpiece is the result of a fascinating endeavour to re-create the authentic flavours of a 19th century blended whisky in his own style. The Master Blender has selected some of the last irreplaceable liquids from long gone distilleries
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century old, come together in this prestigious cognac. Upon tasting, Cellar master Benoît Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Aged in a Twelfth Century crypt since distillation in the 1950's, this sublime cognac, has amazing finesse, liveliness, finishing on citrusy, nutty notes. Stunning
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
Moolap, VIC, 330ml, 5% Alc./Vol.
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Huon Valley, TAS, 330ml, 5.4% Alc./Vol.
Huon Valley, TAS, 750ml, 5.0% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.
California, USA
Brescia, Italy
Kingfish and Big Eye Tuna with Lemonade Fruit, Fennel and Lemon Myrtle
with Lemon, Black Sesame and Davidson Plum
Moroccan Eggplant, Cumin Mayonnaise and Harissa
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Broad Beans, Sugar Snaps and Snow Peas with House Made Ricotta
Baby Cos and Poached Egg Salad with Green Goddess Dressing
with Sheep's Curd, Macadamias and Mint
with Smoked Eggplant and Aleppo Pepper
with Chips
with Piel de Sapo and Mahon Cheese
with Stracciatella, Chilli and Pangrattato
with Macadamia, Tarator and Grapes
with Serrano Ham, White Wine and Flageolet Beans
with Italian Sausage, Red Peppers and Buckwheat
with Farro, Green Olives and Pistachios
Potato and White Beans
with Milanese Crust and Herb Salad
Roast Cherry Tomato and Spicy Prawn Oil with Semolina Noodles
with Goats Cheese Tortellini, Burnt Butter, Pine Nuts and Raisins
with Slippery Jack Mushrooms and Fresh Truffle
with Hand Cut Fettuccine
with Hand Cut Pappardelle and Pecorino
with Herb Butter
with Charcoal Roast Seafood and Aioli
with Grilled Vegetables and House Made Mustard
with Mushy Peas (40 Minutes)
with Heirloom Carrots and Sage (50 Minutes)
with Quince, Pancetta and Hazelnuts
with Burnt Mandarin
with Borlotti Beans and Mustard Leaves
with Barletta Onions and Aged Balsamic
with Traditional Mint Jelly
with Olive Oil and Lemon
with Slow Cooked Egg
with Chestnuts and Speck
with Garlic Yoghurt
Sauteed with Wagyu Fat, Garlic and Rosemary
with Manchego and Crispy Eschallots
contains speck
with Palm Sugar Vinaigrette
with Feta
with Parmesan and Mint
Given that Grenache buds early and ripens late, it is best suited to warmer climate regions such as McLaren Vale. This wine is medium bodied, showing plush red fruits like strawberry and plum skins, finishing with salivating acidy that leaves you wanting more
New Spanish frontier: Priorat is located just outside of Barcelona. Garnacha planted throughout the llicorella soils of the region, this is where this grape shows its full potential. Juicy black fruits With leathery, almost tar like flavor from bottle aging. This wine is sitting in a beautiful drinking window
Grenache, also locally known as Cannonau in Sardegna, is a natural choice for the Vigneron as the island's climate is fairly warm and arid. Lots of cassis on the palate supported by generous alcohol, this wine goes superbly well with our wood fire grilled steaks
This is technically a 'second label' of a highly regarded producer in the region: Domaine de Marcoux. From the slightly cooler 2011 vintage, this 100% Grenache bottling is a gentle expression of southern Rhone. Sour cherry, black plum skin and the classic character of Chateauneuf: garrigues and herbs de Provence
Tablas Creek is the collaboration of two highly known wine industry families, The Perrin family of Chateau de Beaucastel and the Haas family. They found this remarkably Rhone-like location in Paso Robles in San Luis Obispo, 3 hours south of San Francisco. The blend of the wine is true southern Rhone mix: Grenache, Syrah, Mourvedre and a touch of Counoise
Created by Rockpool's Wine Directors, this traditional method sparkling expresses fresh pear, honeysuckle, white nectarine, lemon tart and white lilies on the nose. The palate is dry lending itself to seafood dishes
The oldest producer in Champagne offers a wine of true distinction exclusively for the Rockpool Group; a livelier, lighter departure from the house style, lemon curd and lightly toasted brioche dominate the palate
Coming from one of the oldest houses in Champagne. This wine offers a developed and savoury style of champagne. Lemon peel, croissant and roasted pecan on the palate while still retaining acidity, one for the connoisseurs of Champagne
A rare opportunity to sample a remarkable champagne house. Red apple skins, yellow nectarine, nougat, honey and blanched almonds sit over a pillow like texture with a fine mousse and a vibrant line of acidity
Both the production methods and taste represent a very classic style of Sake. Floral notes with a hint of spice and pear and a delicate lingering finish
North of Tokyo, roughly two hours drive, is once known for popular skiing destination. Deep snow country provide pure, pristine water which create this light and clean Sake. Match with our Four Raw Taste of the Sea as well as Kind Fish and Black Sesame
This is only the Sake that has been awarded Gold Medals for 14 consecutive years. Incredibly elegant and delicate Sake should be consumed by itself as an Aperitif or with Freshly Shucked Oysters
Produced in miniscule amounts, this rare bottling displays rockmelon, cherry and red roses. The palate is refreshing and dry, light bodied with beautiful texture
Organic viticulture contributes to this lively rosé bursting with pomegranate, raspberry and cranberry. Dry and well balanced with refreshing acidity
Dominik Huber, a German and his South African business partner Sadie Family Wines started this tiny estate in 2001. This unique white blend: Pedro Ximenez and Moscatel are planted on high altitude, schist soil of the Priorat region in Catalonia. Whole bunch fermentation and some skin contact has made this wine textured with a high concentration of ripe fruit. There is a pleasurable bitterness in the finish that combines nicely with the minerality. This is a food wine, try it with our spicy mussel and saffron stew or even the Bangalow pork chop
A unique collaboration between Jeffrey Grosset and Neil Perry, this classic Clare Valley Riesling shows lime zest and grapefruit pith
From one the great producers of Nahe comes a wine with aromatics of green apple, white lilies and honeycomb. Coming from a small 1.6HA site that is solely grey slate it emanates into the glass with a hint of sweetness on the palate that is balanced attractively with crisp acidity
One of the classic producers in this region: candied citrus, lime skin and green apple peel are backed by fresh almond and white florals. Tight and textured with a mineral focus and vibrant acidity
This wine is dominated by 85% Sauvignon Blanc and 15% Semillon to give some rounder texture. The pioneering Pannell family displays the quality of the blend produced through vivacious fruits and saline minerality. Aromas of fresh plum, acacia honey and green apple
This indigenous varietal has been cultivated for over 1,000 years in Japan and Grace winery is the leading producer located in the foothills of Mt. Fuji. This is elegant, delicate and subtle white wine can be pared with raw fish and oysters. Fresh lime, lifted white lilies giving way to racy acidity
A vibrant wine unveils fresh aromas of ripe pears and fresh pea shoots with a dry and focused mineral driven finish. Simply delicious with today's selection from the raw bar
A richer style of wine with ripe apricots, white nectarine giving way to lifted white roses and honeysuckle. A hint of vibrant acidity and waxy texture leads to a long finish
Aligote is a traditional grape variety in Bouzeron within Burgundy. A favourite of the sommelier team to match against many dishes. Ripe stone fruits dominate with a core of almond kernel, dried white tea leaves, apple blossom, and white flowers with a refreshing and a salivating finish
Celebrated winemaker Brian Croser, now completing his 48th vintage, was up to the task of working the Piccadilly Valley's warmest growing season. His Chardonnay benefited from close planting-preserving concentrated flavours of peach, nectarine and grapefruit. French oak and lees stirring lend creaminess and toasty aromas to the wine's already generous palate
Peter Lehmann does not need much introduction. Late Lehmann produced his first vintage in 1979, we sourced the wines direct from the winery and it is just reaching the ideal drinking window. It exhibits aromas of dark briary fruit, chocolate and licorice over notes of charry oak. This will be stunning paired with our signature 36 Month Rib-Eye steaks
This blend of 75% Gamay and 25% Pinot Noir lends itself to a more floral expression of the gamay grape. Lifted violets, red roses and black tea leaves fade into a crushed strawberries with impeccable purity
This hidden gem is from the high altitude vineyards of Orange, west of Sydney. Crafted with care and skill it shows sour cherry and hint of leather. This is not a fruit driven style but has superb length as well as complexity. Try it with our Wagyu Bresaola or Game Fowl
Often likened to Pinot Noir this delicious curio offers an abundance of red berry compote seasoned with a pinch of baking spices. The wine is dry with gentle tannins and soft texture
80% Nerello Mascalese 20% Nerello Capuccio. From the volcanic slopes of Mt. Etna this wine is fermented with wild yeasts and aged in French oak. Alice Bonaccorsi is known for hands-off wine making philosophy. Dried cherry, plum, pepper and hints of Mediterranean underbrush
Produced by Andrew Caillard MW, Savoury dark fruits, za'tar like spice with a suggestion of grilled nut on the nose. Dry medium bodied with fine dusty tannins and a long finish
Perfect for our burgers or any number of our steaks this wine shows juicy blackberry and mulberry, violet notes with gentle tannins and serious length over a medium plus body
The Swiss Althaus Family were the first to recognize the potential of the Coal River Valley, east of Hobart. This benchmark blend of Cabernet Sauvignon, Merlot and Petit Verdot, matured for two years in old oak, offers rich cassis, mint, tobacco and smokiness
Rising star Stephane Ogier produces subtle expressions of Syrah which capture the essence of the Northern Rhone. Look for blackberries, dark cherries and pepper, violets and a hint of smoke, underpinned by a distinctive minerality
Generous dark fruit, cassis and mulberry mingle with sweet spice from the time in French oak. Medium plus bodied with satin like tannins and restrained acid
Highlighting the aging potential of moelleux, developed aromas of caramelized pear, apricot and candied ginger. Complex and hedonistic, a true classic which will not disappoint
with Gin and Strawberry Granita
with Valrhona "Ice Magic" and Chocolate Pearls
with Amaro Montenegro Cream
with Vanilla Sauce
with Raspberries and Chantilly Cream
with Mascarpone Cream
with Macadamia and Sesame
Classic English Breakfast style black tea. Smooth, malty and hearty
Sri Lankan Ceylon leaves scented with bergamot and cornflowers. Refreshing, sweet, full bodied with lifted citrus notes, fantastic with milk
Extremely refreshing and fragrant with a sweet and soothing taste. The perfect spring or summer afternoon tea with light and floral hints of astringency that provide the elusive muscatel flavour
China's most famous tea, Dragon Well, also from Zhejiang Province, has garden fresh flavours underpinned by hazelnut and liquorice tones. Each individual leaf is hand pressed and shaped in a wok to achieve the perfect result
Hand-rolled young Chinese green tea leaves from Fujian Province. The rolled pearls are dried, then blended with unopened night-blooming jasmine flowers
Regarded by connoisseurs as the most complete tea experience of all, oolong tea, native to Guangdong and Fujian provinces, lies midway between black and green tea varieties. Our example, from Fujian, is an intensely floral oolong, repeatedly and painstakingly fired, hand rolled and oxidised
This tea, from Fujian Province, China, has light, delicate fruity flavours with hints of cucumber and melon. Surprisingly full bodied, this tea is complex, with a velvety finish
Organic peppermint with a hint of freeze-dried pineapple. Soothes and refreshes the mind and body, a fantastic digestive with palate-cleansing qualities
Organic white tea, chamomile, calendula petals and rose petals known for anti-inflammatory properties. Found to promote good digestive health while also calming the nerves and aiding sleep
Organic lemongrass, ginger, lemon verbena, myrtle and lemon balm to refresh and assist digestion of heavy meals. Assists the nervous system and calms the liver; great for the morning after!
Market Lane are a boutique coffee roastery and retailer, born and based in Melbourne. Since 2009 Market Lane have been establishing partnerships with coffee producers all around the world, focussing their efforts in Rwanda, Bolivia, El Salvador, Brazil, Guatemala and Kenya. Exceptional coffee doesn't just happen by chance. It takes an incredible amount of enthusiasm, dedication and spirit. Market Lane's approach to building long standing partnerships with enthusiastic, dedicated and conscientious producers resonates well with us
with Ancho Chilli
with Mignonette
with Agro dolce
with Aioli
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximenez
with Tomato and Buffalo Mozzarella
with Manchego
Sheep's Ricotta and Sunflower Seeds
With Bacon and Dill Pickle Paired with a Sydney Beer Co. Lager; cannot be substituted for other menu items
with Jalapeno Kim Chi
with Lettuce, Tomato and Chilli Mayonnaise
with Mustard and Onion
with Bacon, Gruyere Cheese and Zuni Pickle
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
with Olive Oil and Lemon; not available between 3pm and 6pm
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Winter Spiced Peach puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Gosset Champagne is thoughtfully paired with a healthy dose of Madeira Cake-Washed Cognac, Chataigne and bitters. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
New Season Mandarin Sherbet, Fresh Juiced Pineapple and Lime are churned tall over ice with Ketel One Vodka, Montenegro and a Proprietary Stonefruit Liqueur. Finished with a splash of Ginger Ale
A subtle twist on the classic. Tanqueray Gin, Cointreau and Pineapple Skin Fino are shaken briskly with Lemon and a dash of Absinthe. Served with a Drunken Cherry
Don Julio Reposado is stirred down with Coffee Bean Americano and Suze Aperitif. Spritzed tableside with Coffee Bean Absinthe
House-made Rhubarb Shrub is shaken with Tanqueray 10 Gin, Marsala, Lemon and bitters. Topped with a bittersweet Rhubarb Net. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Pumpkin-Washed Anejo Rum is shaken with Vanilla, Spice and Lemon. Served with an accent of Thyme. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Banana Infused Bulleit Bourbon is lightly thrown with a house-made Young Coconut Syrup, White Cacao and Fresh Cream. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
House-made Quince Paste is shaken with Johnnie Walker Black Whisky and Citrus. Topped with Laphroaig Flambeed Quince. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Buffalo Trace Bourbon is paired with Grilled Pepper Campari and a Cabernet Sauvignon Reduction
Marshmallow-Accented Michter's USA*1 Sour Mash Whiskey is mixed with a splash Of Drambuie and Bespoke Pecan Honey
Woodford Reserve Bourbon is flavoured with Dry-Smoked Wagyu Fat, Caramel Popcorn Syrup and Whiskey Barrel-Aged bitters. Smoked tableside and garnished with RP Beef Jerky
Rare Van Winkle 12yo Bourbon is simply stirred down with a touch of Smoked Walnut Maple and bitters. Served over an Ice Sphere ordained with Gold Leaf, and served with a side of Decadent RP Chocolate Bark. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Our creation features Four Pillars Rockpool Bartender Series Gin, Campari and Italicus Rosolio de Bergamotto. A fragrant and spiced twist on a much-loved classic
Freshly pressed Granny Smith Apple Juice is shaken with Seedlip Garden 108 Non-Alcoholic Distilled Spirit, Lemon, Honey Water and whites
Zesty Pineapple Shrub is shaken with Seedlip Spice 94 Non-Alcoholic Distilled Spirit, Lime, Fresh Pineapple and Winter Spices
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus and Peychaud's Bitters topped with our house-made Tonic
Apple and Carrot livened with Lemon, Ginger and Honey
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella, Vanilla and Rivermint
Some like it hot
We Arrived!
Anzac Biscuits and Cricket Bats
Choc a l'orange
Vanilla Chimney Stacks
Honey and Spice Poached pear
Mojitos and Muscle Rub
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century Old, come together in this prestigious cognac. Upon tasting, Cellar master Benoit Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
A unique blend of up to 1,200 of the house of Remy Martin's rarest and oldest eaux-de-vie from Grande Champagne. The sheer luxury and intense flavours found in this bottle have been nurtured by many generations of cellar masters since 1874. Today, Cellar Master Baptiste Loiseau is setting aside the finest eaux-de-vie as a legacy for his successors over the coming century. Rich in aromas of Myrrh, plum, Honey and Jasmine. A complex, warm, spicy and harmonious palate with an extremely long finish
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Moolap, VIC, 330ml, 5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Batlow, NSW, 330ml, 4.5% Alc./Vol.
Huon Valley, TAS, 750ml, 5.2% Alc./Vol.
Huon Valley, TAS, 750ml, 6.2% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.
with Davidson Plum Salt
with Jalapeno Hot Sauce
with Smoked Tomato
with Mignonette
with Aioli
with Sauce Gribiche
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximinez
with Tomato and Buffalo Mozzarella
Sheep's Ricotta and Sunflower Seeds
with Manchego
with Jalapeno Kim Chi
with Bacon and Dill Pickle
with Bacon, Gruyere Cheese and Zuni Pickle
with Mustard and Onion
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
Avocado, Cherry Tomato and Jalapeno Chilli Salad
with Olive Oil and Lemon; not available between 3pm and 6pm
with House Made Ketchup
Pineapple, Dragonfruit and Mango puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Freshly juiced Watermelon and Citrus is blended with Ketel 1 Citron Vodka, Campari and Crème de Menthe
Havana Club 3yo Rum is shaken vigorously with Banana washed Suze, Bespoke Tonka Bean Syrup and Lime
A blend of Seasonal Tropical Fruits is paired with Tanqueray Gin, Yellow Chartreuse, Pineapple Skin Fino, Lemon and Whites
Award winning Herno Gin from Sweden is thoughtfully shaken with a zesty Watermelon Pickle, Native Mint and Lime
Coffee Bean infused Punt e Mes is combined with Bespoke Falernum, Amontillado Sherry, Lime and Soda
Buffalo Trace Bourbon is stirred with Tenuta Tamburnin Vermut, Cherry Heering and Hellfire Bitters. Served with a new season Drunken Cherry
Johnnie Walker Espresso Roast Whisky is blended with premium Organic Cold Drip Coffee, Fresh Banana, Condensed Milk and Bitters
HighWest American Prairie Bourbon is stirred with a seasonal housemade Smoked Peach Liqueur and Bitters
Johnnie Walker Blue Label Whisky is gently stirred with a bespoke Bergamot and Leather Essence and Bitters. Served in Crystal over Hand-Carved Ice
Ron Zacapa XO Rum is briskly churned over ice with a bespoke Falernum, Summer Berries and Lime
Martell XO Cognac is shaken with a festive spiced Grand Marnier and Lemon. Served with a Spiced Sugar and Gold Leaf rim
Neil Perry Barrel Select Patron Reposado blended with freshly juiced Grapefruit, Lemon and Jalapeno. Topped tableside with Gosset 'Rockpool Cuvee' Champagne
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus, Peychauds Bitters topped with our house made Tonic
Apple, Carrot, Ginger, Honey and Lemon
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella and Vanilla
Seedlip Garden 108 Non-Alcoholic Distilled Gin is shaken with Fresh Pressed Apple Juice, Lemon, Honey Water and Whites
This Gin was introduced 14th June 2014 to mark World Gin Day. Alongside normal botanicals of lemon peel, coriander and juniper, this release includes sea parsley and Margaret River sea salt and is distilled to Navy strength
Some like it hot
Smoking Cherry Bomb
Contrapuntal Elegance
Anzac Biscuits and Cricket Bats
Enticing Sweetness and Attractive Wood
Choc a l'orange
Orange Brulee Mille-Feuille
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
This rare lowland from a defunct distillery closed in 1975 after only 10 years of operation. Also known as Ayrshire by independent bottlers, Ladyburn was originally an extension of the Girvan distillery and never released whisky under its own label in its lifetime
A tribute to the founder of Johnnie Walker. This masterpiece is the result of a fascinating endeavour to re-create the authentic flavours of a 19th century blended whisky in his own style. The Master Blender has selected some of the last irreplaceable liquids from long gone distilleries
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century old, come together in this prestigious cognac. Upon tasting, Cellar master Benoît Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Aged in a Twelfth Century crypt since distillation in the 1950's, this sublime cognac, has amazing finesse, liveliness, finishing on citrusy, nutty notes. Stunning
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
Moolap, VIC, 330ml, 5% Alc./Vol.
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Huon Valley, TAS, 330ml, 5.4% Alc./Vol.
Huon Valley, TAS, 750ml, 5.0% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.
California, USA
Brescia, Italy
Kingfish and Big Eye Tuna with Lemonade Fruit, Fennel and Lemon Myrtle
with Lemon, Black Sesame and Davidson Plum
Moroccan Eggplant, Cumin Mayonnaise and Harissa
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Broad Beans, Sugar Snaps and Snow Peas with House Made Ricotta
Baby Cos and Poached Egg Salad with Green Goddess Dressing
with Sheep's Curd, Macadamias and Mint
with Smoked Eggplant and Aleppo Pepper
with Chips
with Piel de Sapo and Mahon Cheese
with Stracciatella, Chilli and Pangrattato
with Macadamia, Tarator and Grapes
with Serrano Ham, White Wine and Flageolet Beans
with Italian Sausage, Red Peppers and Buckwheat
with Farro, Green Olives and Pistachios
Potato and White Beans
with Milanese Crust and Herb Salad
Roast Cherry Tomato and Spicy Prawn Oil with Semolina Noodles
with Goats Cheese Tortellini, Burnt Butter, Pine Nuts and Raisins
with Slippery Jack Mushrooms and Fresh Truffle
with Hand Cut Fettuccine
with Hand Cut Pappardelle and Pecorino
with Herb Butter
with Charcoal Roast Seafood and Aioli
with Grilled Vegetables and House Made Mustard
with Mushy Peas (40 Minutes)
with Heirloom Carrots and Sage (50 Minutes)
with Quince, Pancetta and Hazelnuts
with Burnt Mandarin
with Borlotti Beans and Mustard Leaves
with Barletta Onions and Aged Balsamic
with Traditional Mint Jelly
with Olive Oil and Lemon
with Slow Cooked Egg
with Chestnuts and Speck
with Garlic Yoghurt
Sauteed with Wagyu Fat, Garlic and Rosemary
with Manchego and Crispy Eschallots
contains speck
with Palm Sugar Vinaigrette
with Feta
with Parmesan and Mint
Given that Grenache buds early and ripens late, it is best suited to warmer climate regions such as McLaren Vale. This wine is medium bodied, showing plush red fruits like strawberry and plum skins, finishing with salivating acidy that leaves you wanting more
New Spanish frontier: Priorat is located just outside of Barcelona. Garnacha planted throughout the llicorella soils of the region, this is where this grape shows its full potential. Juicy black fruits With leathery, almost tar like flavor from bottle aging. This wine is sitting in a beautiful drinking window
Grenache, also locally known as Cannonau in Sardegna, is a natural choice for the Vigneron as the island's climate is fairly warm and arid. Lots of cassis on the palate supported by generous alcohol, this wine goes superbly well with our wood fire grilled steaks
This is technically a 'second label' of a highly regarded producer in the region: Domaine de Marcoux. From the slightly cooler 2011 vintage, this 100% Grenache bottling is a gentle expression of southern Rhone. Sour cherry, black plum skin and the classic character of Chateauneuf: garrigues and herbs de Provence
Tablas Creek is the collaboration of two highly known wine industry families, The Perrin family of Chateau de Beaucastel and the Haas family. They found this remarkably Rhone-like location in Paso Robles in San Luis Obispo, 3 hours south of San Francisco. The blend of the wine is true southern Rhone mix: Grenache, Syrah, Mourvedre and a touch of Counoise
Created by Rockpool's Wine Directors, this traditional method sparkling expresses fresh pear, honeysuckle, white nectarine, lemon tart and white lilies on the nose. The palate is dry lending itself to seafood dishes
The oldest producer in Champagne offers a wine of true distinction exclusively for the Rockpool Group; a livelier, lighter departure from the house style, lemon curd and lightly toasted brioche dominate the palate
Coming from one of the oldest houses in Champagne. This wine offers a developed and savoury style of champagne. Lemon peel, croissant and roasted pecan on the palate while still retaining acidity, one for the connoisseurs of Champagne
A rare opportunity to sample a remarkable champagne house. Red apple skins, yellow nectarine, nougat, honey and blanched almonds sit over a pillow like texture with a fine mousse and a vibrant line of acidity
Both the production methods and taste represent a very classic style of Sake. Floral notes with a hint of spice and pear and a delicate lingering finish
North of Tokyo, roughly two hours drive, is once known for popular skiing destination. Deep snow country provide pure, pristine water which create this light and clean Sake. Match with our Four Raw Taste of the Sea as well as Kind Fish and Black Sesame
This is only the Sake that has been awarded Gold Medals for 14 consecutive years. Incredibly elegant and delicate Sake should be consumed by itself as an Aperitif or with Freshly Shucked Oysters
Produced in miniscule amounts, this rare bottling displays rockmelon, cherry and red roses. The palate is refreshing and dry, light bodied with beautiful texture
Organic viticulture contributes to this lively rosé bursting with pomegranate, raspberry and cranberry. Dry and well balanced with refreshing acidity
Dominik Huber, a German and his South African business partner Sadie Family Wines started this tiny estate in 2001. This unique white blend: Pedro Ximenez and Moscatel are planted on high altitude, schist soil of the Priorat region in Catalonia. Whole bunch fermentation and some skin contact has made this wine textured with a high concentration of ripe fruit. There is a pleasurable bitterness in the finish that combines nicely with the minerality. This is a food wine, try it with our spicy mussel and saffron stew or even the Bangalow pork chop
A unique collaboration between Jeffrey Grosset and Neil Perry, this classic Clare Valley Riesling shows lime zest and grapefruit pith
From one the great producers of Nahe comes a wine with aromatics of green apple, white lilies and honeycomb. Coming from a small 1.6HA site that is solely grey slate it emanates into the glass with a hint of sweetness on the palate that is balanced attractively with crisp acidity
One of the classic producers in this region: candied citrus, lime skin and green apple peel are backed by fresh almond and white florals. Tight and textured with a mineral focus and vibrant acidity
This wine is dominated by 85% Sauvignon Blanc and 15% Semillon to give some rounder texture. The pioneering Pannell family displays the quality of the blend produced through vivacious fruits and saline minerality. Aromas of fresh plum, acacia honey and green apple
This indigenous varietal has been cultivated for over 1,000 years in Japan and Grace winery is the leading producer located in the foothills of Mt. Fuji. This is elegant, delicate and subtle white wine can be pared with raw fish and oysters. Fresh lime, lifted white lilies giving way to racy acidity
A vibrant wine unveils fresh aromas of ripe pears and fresh pea shoots with a dry and focused mineral driven finish. Simply delicious with today's selection from the raw bar
A richer style of wine with ripe apricots, white nectarine giving way to lifted white roses and honeysuckle. A hint of vibrant acidity and waxy texture leads to a long finish
Aligote is a traditional grape variety in Bouzeron within Burgundy. A favourite of the sommelier team to match against many dishes. Ripe stone fruits dominate with a core of almond kernel, dried white tea leaves, apple blossom, and white flowers with a refreshing and a salivating finish
Celebrated winemaker Brian Croser, now completing his 48th vintage, was up to the task of working the Piccadilly Valley's warmest growing season. His Chardonnay benefited from close planting-preserving concentrated flavours of peach, nectarine and grapefruit. French oak and lees stirring lend creaminess and toasty aromas to the wine's already generous palate
Peter Lehmann does not need much introduction. Late Lehmann produced his first vintage in 1979, we sourced the wines direct from the winery and it is just reaching the ideal drinking window. It exhibits aromas of dark briary fruit, chocolate and licorice over notes of charry oak. This will be stunning paired with our signature 36 Month Rib-Eye steaks
This blend of 75% Gamay and 25% Pinot Noir lends itself to a more floral expression of the gamay grape. Lifted violets, red roses and black tea leaves fade into a crushed strawberries with impeccable purity
This hidden gem is from the high altitude vineyards of Orange, west of Sydney. Crafted with care and skill it shows sour cherry and hint of leather. This is not a fruit driven style but has superb length as well as complexity. Try it with our Wagyu Bresaola or Game Fowl
Often likened to Pinot Noir this delicious curio offers an abundance of red berry compote seasoned with a pinch of baking spices. The wine is dry with gentle tannins and soft texture
80% Nerello Mascalese 20% Nerello Capuccio. From the volcanic slopes of Mt. Etna this wine is fermented with wild yeasts and aged in French oak. Alice Bonaccorsi is known for hands-off wine making philosophy. Dried cherry, plum, pepper and hints of Mediterranean underbrush
Produced by Andrew Caillard MW, Savoury dark fruits, za'tar like spice with a suggestion of grilled nut on the nose. Dry medium bodied with fine dusty tannins and a long finish
Perfect for our burgers or any number of our steaks this wine shows juicy blackberry and mulberry, violet notes with gentle tannins and serious length over a medium plus body
The Swiss Althaus Family were the first to recognize the potential of the Coal River Valley, east of Hobart. This benchmark blend of Cabernet Sauvignon, Merlot and Petit Verdot, matured for two years in old oak, offers rich cassis, mint, tobacco and smokiness
Rising star Stephane Ogier produces subtle expressions of Syrah which capture the essence of the Northern Rhone. Look for blackberries, dark cherries and pepper, violets and a hint of smoke, underpinned by a distinctive minerality
Generous dark fruit, cassis and mulberry mingle with sweet spice from the time in French oak. Medium plus bodied with satin like tannins and restrained acid
Highlighting the aging potential of moelleux, developed aromas of caramelized pear, apricot and candied ginger. Complex and hedonistic, a true classic which will not disappoint
with Gin and Strawberry Granita
with Valrhona "Ice Magic" and Chocolate Pearls
with Amaro Montenegro Cream
with Vanilla Sauce
with Raspberries and Chantilly Cream
with Mascarpone Cream
with Macadamia and Sesame
Classic English Breakfast style black tea. Smooth, malty and hearty
Sri Lankan Ceylon leaves scented with bergamot and cornflowers. Refreshing, sweet, full bodied with lifted citrus notes, fantastic with milk
Extremely refreshing and fragrant with a sweet and soothing taste. The perfect spring or summer afternoon tea with light and floral hints of astringency that provide the elusive muscatel flavour
China's most famous tea, Dragon Well, also from Zhejiang Province, has garden fresh flavours underpinned by hazelnut and liquorice tones. Each individual leaf is hand pressed and shaped in a wok to achieve the perfect result
Hand-rolled young Chinese green tea leaves from Fujian Province. The rolled pearls are dried, then blended with unopened night-blooming jasmine flowers
Regarded by connoisseurs as the most complete tea experience of all, oolong tea, native to Guangdong and Fujian provinces, lies midway between black and green tea varieties. Our example, from Fujian, is an intensely floral oolong, repeatedly and painstakingly fired, hand rolled and oxidised
This tea, from Fujian Province, China, has light, delicate fruity flavours with hints of cucumber and melon. Surprisingly full bodied, this tea is complex, with a velvety finish
Organic peppermint with a hint of freeze-dried pineapple. Soothes and refreshes the mind and body, a fantastic digestive with palate-cleansing qualities
Organic white tea, chamomile, calendula petals and rose petals known for anti-inflammatory properties. Found to promote good digestive health while also calming the nerves and aiding sleep
Organic lemongrass, ginger, lemon verbena, myrtle and lemon balm to refresh and assist digestion of heavy meals. Assists the nervous system and calms the liver; great for the morning after!
Market Lane are a boutique coffee roastery and retailer, born and based in Melbourne. Since 2009 Market Lane have been establishing partnerships with coffee producers all around the world, focussing their efforts in Rwanda, Bolivia, El Salvador, Brazil, Guatemala and Kenya. Exceptional coffee doesn't just happen by chance. It takes an incredible amount of enthusiasm, dedication and spirit. Market Lane's approach to building long standing partnerships with enthusiastic, dedicated and conscientious producers resonates well with us
with Ancho Chilli
with Mignonette
with Agro dolce
with Aioli
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximenez
with Tomato and Buffalo Mozzarella
with Manchego
Sheep's Ricotta and Sunflower Seeds
With Bacon and Dill Pickle Paired with a Sydney Beer Co. Lager; cannot be substituted for other menu items
with Jalapeno Kim Chi
with Lettuce, Tomato and Chilli Mayonnaise
with Mustard and Onion
with Bacon, Gruyere Cheese and Zuni Pickle
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
with Olive Oil and Lemon; not available between 3pm and 6pm
Avocado, Cherry Tomato and Jalapeno Chilli Salad
Winter Spiced Peach puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Gosset Champagne is thoughtfully paired with a healthy dose of Madeira Cake-Washed Cognac, Chataigne and bitters. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
New Season Mandarin Sherbet, Fresh Juiced Pineapple and Lime are churned tall over ice with Ketel One Vodka, Montenegro and a Proprietary Stonefruit Liqueur. Finished with a splash of Ginger Ale
A subtle twist on the classic. Tanqueray Gin, Cointreau and Pineapple Skin Fino are shaken briskly with Lemon and a dash of Absinthe. Served with a Drunken Cherry
Don Julio Reposado is stirred down with Coffee Bean Americano and Suze Aperitif. Spritzed tableside with Coffee Bean Absinthe
House-made Rhubarb Shrub is shaken with Tanqueray 10 Gin, Marsala, Lemon and bitters. Topped with a bittersweet Rhubarb Net. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Pumpkin-Washed Anejo Rum is shaken with Vanilla, Spice and Lemon. Served with an accent of Thyme. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Banana Infused Bulleit Bourbon is lightly thrown with a house-made Young Coconut Syrup, White Cacao and Fresh Cream. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
House-made Quince Paste is shaken with Johnnie Walker Black Whisky and Citrus. Topped with Laphroaig Flambeed Quince. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Buffalo Trace Bourbon is paired with Grilled Pepper Campari and a Cabernet Sauvignon Reduction
Marshmallow-Accented Michter's USA*1 Sour Mash Whiskey is mixed with a splash Of Drambuie and Bespoke Pecan Honey
Woodford Reserve Bourbon is flavoured with Dry-Smoked Wagyu Fat, Caramel Popcorn Syrup and Whiskey Barrel-Aged bitters. Smoked tableside and garnished with RP Beef Jerky
Rare Van Winkle 12yo Bourbon is simply stirred down with a touch of Smoked Walnut Maple and bitters. Served over an Ice Sphere ordained with Gold Leaf, and served with a side of Decadent RP Chocolate Bark. May contain either or a combination of Dairy, Nut or Egg Products. Please discuss with your waiter
Our creation features Four Pillars Rockpool Bartender Series Gin, Campari and Italicus Rosolio de Bergamotto. A fragrant and spiced twist on a much-loved classic
Freshly pressed Granny Smith Apple Juice is shaken with Seedlip Garden 108 Non-Alcoholic Distilled Spirit, Lemon, Honey Water and whites
Zesty Pineapple Shrub is shaken with Seedlip Spice 94 Non-Alcoholic Distilled Spirit, Lime, Fresh Pineapple and Winter Spices
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus and Peychaud's Bitters topped with our house-made Tonic
Apple and Carrot livened with Lemon, Ginger and Honey
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella, Vanilla and Rivermint
Some like it hot
We Arrived!
Anzac Biscuits and Cricket Bats
Choc a l'orange
Vanilla Chimney Stacks
Honey and Spice Poached pear
Mojitos and Muscle Rub
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century Old, come together in this prestigious cognac. Upon tasting, Cellar master Benoit Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
A unique blend of up to 1,200 of the house of Remy Martin's rarest and oldest eaux-de-vie from Grande Champagne. The sheer luxury and intense flavours found in this bottle have been nurtured by many generations of cellar masters since 1874. Today, Cellar Master Baptiste Loiseau is setting aside the finest eaux-de-vie as a legacy for his successors over the coming century. Rich in aromas of Myrrh, plum, Honey and Jasmine. A complex, warm, spicy and harmonious palate with an extremely long finish
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Moolap, VIC, 330ml, 5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Batlow, NSW, 330ml, 4.5% Alc./Vol.
Huon Valley, TAS, 750ml, 5.2% Alc./Vol.
Huon Valley, TAS, 750ml, 6.2% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.
with Davidson Plum Salt
with Jalapeno Hot Sauce
with Smoked Tomato
with Mignonette
with Aioli
with Sauce Gribiche
with Apple Balsamic and Pistachio
with Manchego and Pedro Ximinez
with Tomato and Buffalo Mozzarella
Sheep's Ricotta and Sunflower Seeds
with Manchego
with Jalapeno Kim Chi
with Bacon and Dill Pickle
with Bacon, Gruyere Cheese and Zuni Pickle
with Mustard and Onion
with Grains and Seeds
with Avocado, Shallots and Green Chilli Sauce; not available between 3pm and 6pm
with Hand Cut Fettuccine; not available between 3pm and 6pm
not available between 3pm and 6pm
with Café de Paris Butter; not available between 3pm and 6pm
Cos and Endive Salad with Palm Sugar Vinaigrette
Avocado, Cherry Tomato and Jalapeno Chilli Salad
with Olive Oil and Lemon; not available between 3pm and 6pm
with House Made Ketchup
Pineapple, Dragonfruit and Mango puree whisked with Sparkling Wine
Tanqueray Gin, splash of Campari and our Bespoke Tonic Water
Coconut Washed Pampero Especial, Pineapple and Lime Juice, Lord Nelson's Aromatic Hops
Neil's Favourite. Aperol, Strega Liquor, Campari, Grapefruit, Lemon, Whites
Chipotle and Sweet Paprika washed Don Julio Blanco, shaken with Lime Juice and Agave
Freshly juiced Watermelon and Citrus is blended with Ketel 1 Citron Vodka, Campari and Crème de Menthe
Havana Club 3yo Rum is shaken vigorously with Banana washed Suze, Bespoke Tonka Bean Syrup and Lime
A blend of Seasonal Tropical Fruits is paired with Tanqueray Gin, Yellow Chartreuse, Pineapple Skin Fino, Lemon and Whites
Award winning Herno Gin from Sweden is thoughtfully shaken with a zesty Watermelon Pickle, Native Mint and Lime
Coffee Bean infused Punt e Mes is combined with Bespoke Falernum, Amontillado Sherry, Lime and Soda
Buffalo Trace Bourbon is stirred with Tenuta Tamburnin Vermut, Cherry Heering and Hellfire Bitters. Served with a new season Drunken Cherry
Johnnie Walker Espresso Roast Whisky is blended with premium Organic Cold Drip Coffee, Fresh Banana, Condensed Milk and Bitters
HighWest American Prairie Bourbon is stirred with a seasonal housemade Smoked Peach Liqueur and Bitters
Johnnie Walker Blue Label Whisky is gently stirred with a bespoke Bergamot and Leather Essence and Bitters. Served in Crystal over Hand-Carved Ice
Ron Zacapa XO Rum is briskly churned over ice with a bespoke Falernum, Summer Berries and Lime
Martell XO Cognac is shaken with a festive spiced Grand Marnier and Lemon. Served with a Spiced Sugar and Gold Leaf rim
Neil Perry Barrel Select Patron Reposado blended with freshly juiced Grapefruit, Lemon and Jalapeno. Topped tableside with Gosset 'Rockpool Cuvee' Champagne
Our Cardamom and Rose Syrup built with Cold Brewed Lemongrass and Peppermint Tea
Ruby Grapefruit, Citrus, Peychauds Bitters topped with our house made Tonic
Apple, Carrot, Ginger, Honey and Lemon
Probiotic, Fermented White Tea drink flavoured with Watermelon, Davidson Plum, Rosella and Vanilla
Seedlip Garden 108 Non-Alcoholic Distilled Gin is shaken with Fresh Pressed Apple Juice, Lemon, Honey Water and Whites
This Gin was introduced 14th June 2014 to mark World Gin Day. Alongside normal botanicals of lemon peel, coriander and juniper, this release includes sea parsley and Margaret River sea salt and is distilled to Navy strength
Some like it hot
Smoking Cherry Bomb
Contrapuntal Elegance
Anzac Biscuits and Cricket Bats
Enticing Sweetness and Attractive Wood
Choc a l'orange
Orange Brulee Mille-Feuille
For the 17 years before its closure in 1983 Port Ellen created some of the best made whisky in all of Scotland. The 14th release of this fabled malt exhibits toasted nut quality and exceptionally balanced oak and warm peat. Rare and delicious
This rare lowland from a defunct distillery closed in 1975 after only 10 years of operation. Also known as Ayrshire by independent bottlers, Ladyburn was originally an extension of the Girvan distillery and never released whisky under its own label in its lifetime
A tribute to the founder of Johnnie Walker. This masterpiece is the result of a fascinating endeavour to re-create the authentic flavours of a 19th century blended whisky in his own style. The Master Blender has selected some of the last irreplaceable liquids from long gone distilleries
A celebration of not just whiskey itself but of outgoing Master distiller, Willie Pratt. A careful selection of six barrels containing Bourbon and Rye aging up to 33 years masterfully blended to create a whiskey of elegance and distinction. A broad spectrum of dried fig, peach, caramel, chocolate, cedar and tobacco resonate from the glass. The palate reveals cocoa, orange, vanilla with assertive spicy grain notes finishing with balanced oak, grassy rye and oily texture
Believed to have been distilled in 1922, this Grande Champagne Cognac was stored for many decades until 1999 when it was transferred to demijohns at 33.2% ABV. This cognac was finally blended with Grande Champagne No.24 to bring it to 40% and in line with French law to be called Cognac. Never the less this cognac is divine
Originally commissioned by a Royal Family, the Royal Blend combines fifty Grande Champagne Cognacs from the Paradis, all of which baring an age of between fifty to one hundered years of age. This exceptional assemblage combines fruity and floral notes with an elegant finish of warm spices
An exceptional cognac created from series of unique encounters. The precious union of Grande Champagne and Borderies is a blend of elegance, power and richness. Over 400 extremely rare eaux-de-vie, some over a century old, come together in this prestigious cognac. Upon tasting, Cellar master Benoît Fil presents an unrivalled sensory experience. A melodious symphony of fresh citrus notes, bergamot, blackberry, plum, gingerbread, hazelnut and precious wood such as myrh, with a long finish of dry spice echoing on for days
Aged in a Twelfth Century crypt since distillation in the 1950's, this sublime cognac, has amazing finesse, liveliness, finishing on citrusy, nutty notes. Stunning
Some of the rarest stocks of Cognac distilled in the 1920s with 5% of the blend coming from 1905. This special botting shows notes delicate florals and spices of herbaceous nature dancing across the palate with richer cigar and mocha finish
A blend of Hennessey's oldest eau de vie from the Paradis. On the nose there are hints of pepper, leather, vanilla, spices and floral scents. Persistent and harmonious to the end. One of the greats
Moolap, VIC, 330ml, 5% Alc./Vol.
Sydney, NSW, 330ml, 4.5% Alc./Vol.
Lombardia, Italy, 330ml, 5.1% Alc./Vol.
Salzburg, Austria, 330ml, 4.9% Alc./Vol.
Salzburg, Austria, 330ml, 2.9% Alc./Vol.
Huon Valley, TAS, 330ml, 5.4% Alc./Vol.
Huon Valley, TAS, 750ml, 5.0% Alc./Vol.
Normandy, France, 750ml, 4% Alc./Vol.
Chico, California, 355ml, 6.4% Alc./Vol.
Chico, California, 355ml, 5.3% Alc./Vol.
Miller's Point, Sydney, NSW, 330ml, 4.9% Alc./Vol.
San Francisco, California, 355ml, 4.9% Alc./Vol.
Hawthorn, VIC, 330ml, 5.8% Alc./Vol.
Sydney, NSW, 330ml, 6.9% Alc./Vol.
Tadcaster, Yorkshire, England, 550ml, 5% Alc./Vol.