by Food Miles restaurant reviewer Angivin Gunasehar
What better way to spend a Wednesday evening than at Rockpool Bar and Grill, Perth.
Neil Perry has done a fabulous job in ensuring his product is consistent among the three Rockpool restaurants, which are also located in Sydney and Melbourne.
Rockpool Bar and Grill is famous for its open plan kitchens which showcase its signature wood fire grill, and also its extensive list of 1350 wines from across Australia and the world.
Located at the Crown Burswood, this restaurant has large expanses and, like the Sydney version, oozes class and an ambience fit for an intimate dining experience. The long and dark passage way into the restaurant creates an expectation of intrigue and the unexpected.
My natural inclination is to go for the Alaskan King Crab Salad, however, I resist and I start with the Western Australian Marron with Carrot and Tomato Consommé and Cucumber. This kicks the meal off well as, although light, the flavours have a remarkable depth to them. The marron is cooked to perfection and is complimented so well by the carrot and crunch of the cucumber.
Again, my initial feeling is to go for a David Blackmore’s Wagyu Sirloin but the grilled Patagonian Toothfish catches my attention. Now I don’t say this lightly but it is one of the best fish dishes I have had in quite some time.
The taste is stupendous and the texture of the fish is sublime. It is served quite simply but this only adds to my experience.
It reinforces the importance of having amazing produce which is treated with respect as this will always exceed expectations.
Adding to this divine experience is the fact that Rockpool only sells Marine Stewardship Council-approved seafood. This means fish that is sustainable.
I normally have the famous Catherine’s Pavlova when I come to Rockpool but in keeping with change I decide to indulge in the White Chocolate Macaron with Honey Comb — and boy am I glad.
Contrary to popular belief the macaron was born in Italy and not France by Catherine de Medici’s chef in 1533.
The term ‘macaron’ has the same origin as that the word ‘macaroni’ which both mean ‘fine dough’.
But back to my dish, the soft texture of the shell is only bettered by the smoothness of the white chocolate and honey comb filling.
Every bite is met with the angst that the journey is nearing its end.
Tonight’s meal is memorable and demonstrated the importance of trying new dishes from restaurants you frequent.
The Toothfish dish was amazing and one I will remember for quite some-time.
I applaud chefs like Neil Perry as they are constantly under the spotlight and have to be on top of their game yet reinvent themselves to ensure they remain the benchmark in the food experience game.
Angivin Gunasehar – Executive coach by day, foodie experience addict by night.