Based on the title of this post, you’d expect me to have a photo of said wagyu up top, wouldn’t you? And honestly, I totally would have but try as I might, I could not get a decent shot of the wagyu. Granted it was preeeeetty dark in Rockpool Bar & Grill, I still managed to get semi-decent shots of everything else, but when it came to the wagyu, I couldn’t stop shaking from sheer excitement and so all the photos turned out blurry.

But hey, it tasted awesome! (and I do share a photo further down in the post)…

It was our five year anniversary last Friday. Woohoo! Excuse to indulge! We had initially planned to binge on volcano rolls, but as you can see, I couldn’t wait… my bad. So instead, based on recommendations that Rockpool Bar & Grill served the best wagyu this side of everything, we went there.

starter: charcoal roast squid & pork belly

I should tell you now (and mum if you’re reading this, sit down), a 200g piece of wagyu sirloin at Rockpool sets you back a sweet $115. I shit you not, that’s almost $1 a gram. Ok not really, it’s more like $1 per 2 grams but $1 a gram sounds better. Whatever, it’s a lot. Panu and I would have loooooved to have a piece each, but given that we actually can’t afford that crazy extravagance, we agreed to play nice and share a piece, and order something else to share too.

That something else was meant to be the Wagyu burger ($24) but alas, we weren’t allowed to order from the bar menu (sad face) so instead we shared this king prawn and goats cheese tortellini which was awesome.

seared king prawns with goats cheese tortellini, burnt butter, pine nuts and raisins

And here’s the blurry photo of the steak 🙂

David Blackmore’s full blood dry ages wagyu – 200g sirloin

Was the wagyu good? Yeah sure it was good, I mean it’d better bloody well be for $115, but was it $115 good? Probably not. And as melt-in-your-mouth as it was, both Panu and I agreed it wasn’t even the best steak we’ve ever had… the best being at The House of Prime Rib in San Francisco, but that’s a little far away.

We also had a couple of recommended sides, both of which were pretty darn good. Except the mac and cheese was penne and cheese, but hey, it was still good.

charcoal over roast pumpkin & sweet potato with garlic yoghurt & burnt butter

mac and cheese

Ahhh dessert, I actually wanted three of the items on the dessert menu, but managed to stick to one and even share it. Good grief, I’m maturing. This sounded most interesting, the Ciampini, a chestnut meringue and ice cream sandwich. Turns out it’s more like a donut, because the meringue is all around the side, but still, it was surprisingly refreshing and a great way to end a great meal.

the Ciampini – chestnut meringue & ice cream sandwich

All in all, our meal at Rockpool Bar & Grill was brilliant. Every dish, including the starter which I didn’t even talk about, was flavourful and it’s totally somewhere I would recommend for a special occasion. Given that the wagyu was literally half of our bill though, I probably wouldn’t order that again but you know, I had to try it at least once 😉

Rockpool Bar & Grill
66 Hunter Street
Sydney, NSW, 2000
(02) 8078 1900

Rockpool Bar & Grill on Urbanspoon

14 Thoughts on “celebrating our 5 years with wagyu @ Rockpool Bar & Grill

  1. Happy 5th anniversary! $115 for a piece of sirloin, okay it was wagyu but yah, can understand why you shared.

  2. Congratulations on your 5 years! I’ve never understood the mac n cheese (or in this case penne pasta bake!) trend in restaurants. Thing is it’s quite filling, and it takes up valuable capacity that ought to be filled by the wagyu and other goodies.

  3. You *SHARED* dessert?!?

    Wow. That’s proof enough that it’s true love, even 5 years on!



  4. Happy Anniversary Cat! 🙂
    Wow! $115 that’s a lot but I bet it was worth every bite cuz it’s looks so delicious!
    You’re soooo good lol only sticking too one dessert! For our anniversary I went all out and got 3 desserts LOL i regretted it the next day when I was dragged to the gym by Mr Bao.
    Congrats again!!

  5. Christine on December 1, 2011 at 6:44 am said:

    Yummo! Awww Congrats to you and P-man! 🙂 Miss you guys xox

  6. I LOVE LOVE LOVE Rockpool – the dining room just blew my mind, it’s sooooo epic and beautiful. When I went I just ordered two starters which were quite large as I was on a budget – but they were great. I cannot wait to go back.

  7. Sara: Yeah.. we SO wanted to have one each but geez, that’s a lot of money!

    Mr Noodles: Well, perhaps that’s how you can satiate yourself with only HALF of a 200g piece of wagyu.. because you’re full on pasta!!

    Shari: I know right??? LOVE.

    Flower: Hahaha, well I did want three but they were pricey too, $20+ each so we thought we’d better stick to one!

    Christine: Thanks man! Miss you too! xx

    Miss Piggy: Oh that dining room is INSANE! I can’t wait to go back to the bar.

  8. Happy anniversary! I love that place. Probably way too much for my bank balance to cope with when we’re in Sydney.

  9. OMG That tortelini looks freakin amazing!!!

  10. I am yet to try Rockpool here in Perth but by your post I think I’ll have to go there for the wagyu 🙂 so did you guys split the wagyu evenly? haha and I totally know what you mean re getting too excited about a dish – some of my foodie photos feature bite marks because I can’t resist and for that one moment forget that I need a photo first 🙂

  11. Tori: Haha no kidding, it’s not the cheapest place, is it? Although, without the wagyu, our bill would have been manageable!

    Nic: It was super rich, so glad I got the smaller portion.

    foodie cravings: Ahhhh.. is it the fancy Rockpool though (as in degustation etc) or a bar & grill style like this one? Hopefully it’s the b&g with the wagyu 🙂 And yes we split it 50/50 what did you think!!!

  12. Wow $115 for a piece of steak, it must have been good! Congratulations again, what a great celebration 🙂

  13. The pumpkin!! Oof, the pumpkin. And that steak. Mar-veee-llouus.

  14. I definitely think the wagyu steak is worth trying here as it is such a flavoursome and tender piece of meat. And learning to share is part of the 5-year process, right?

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