Rockpool Bar & Grill Perth, located at Burswood Entertainment Complex in Perth, will be the third restaurant of its kind for Neil Perry and his business partners, Trish Richards and David Doyle. It is scheduled to open in February 2011.
At Rockpool Bar & Grill Perth, Perry will continue the unique steakhouse concept by uniquely combining an impressive dining room with professional and informed service, a menu featuring the finest and freshest ingredients sourced from the best and most reputable suppliers, and an extensive wine list featuring the best wines from Western Australia as well as from the rest of Australia and the world.
On Rockpool Bar & Grill Perth’s menu, beef will be the showcase with stock from Australia’s best beef producers – David Blackmore full blood Wagyu, grass fed beef from Greenhams and Cape Grim, and grain fed beef from Rangers Valley. Seafood will also be treated with as much reverence with a purpose built fish filleting room and tanks housing live shellfish.
“We are excited about taking Bar & Grill to Perth as Western Australia’s amazing produce offers a natural fit with Bar & Grill’s produce-driven concept. The menu will focus heavily on beef, of course, as well as the sublime produce that comes out of Western Australia’s oceans including marron, crabs, scallops and fish such as Red Emperor, dhufish and sardines.
“As we have successfully achieved with our Melbourne and Sydney restaurants, Rockpool Bar & Grill Perth will have a similar menu structure where you will be able to experience the country’s best produce, share the various cuts of dry aged meat to experience the depth of variety and indulge in a selection of fantastic side dishes,” says Perry.
Rockpool Bar & Grill Perth will have a capacity for 200 diners as well as a bar and private dining facilities. The Bar will feature an extensive list of cocktails, wines by the glass and a dedicated menu where diners can enjoy such offerings as David Blackmore’s Full Blood Wagyu Hamburger, Wood Fire Grilled Minute Steak with Café de Paris Butter, and Spicy Mussel and Fish Stew with Aioli.
While Neil will oversee the kitchen and restaurant at Rockpool Bar & Grill Perth, he is currently assembling a highly experienced team of people to manage the day-to-day operations.
A general manager is still to be appointed but Head Chef will be Dan Masters, who is currently Sous Chef at Rockpool and has worked in the kitchens of Le Gavroche in London, and The French Laundry in California.
“At Rockpool Bar & Grill Perth, we will subscribe to the Rockpool motto where the cornerstone of good cooking is to source the finest produce and we set out to do everything to the best of our ability today, then try even harder tomorrow,” Perry said.
