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Rockpool's quick dinner

Rockpool chefs Phil Wood and Neil Perry

Rockpool chefs Phil Wood and Neil Perry

A new four-course menu at Rockpool makes it possible to dine fine on the fly.

From Monday 15 February GT Restaurant of the Year winner Rockpool will offer the option of a quick(ish) dinner when chef Phil Wood introduces a new four-course menu alongside the restaurant's signature eight-course dégustation.

Priced at $150 (rather than $180 for the dégustation) and paced at around two hours - which in Rockpool terms is certainly speedy - it'll hit the sweet spot between the full Rockpool experience and something a little more spontaneous.

The move is Wood and Neil Perry's way of looking after Rockpool's regulars. "We get regulars that come maybe 10 times in a couple of months," says Wood. "They've worked out what their favourites are, but the length of time that the tasting menu takes is something we've always thought about for those customers."

You'll find a number of updated Rockpool classics on the 16-dish menu, such as spanner crab scrambled eggs with crisp parmesan toast, and "rich and noble" lobster congee with almond tofu and star anise peanuts. Though the format may be less structured than the tasting menu, Wood assures us Rockpool's style of service will not be, so expect the full treatment.

Rockpool's new four-course menu will be available for dinner from Monday 15 February.

Rockpool, 11 Bridge St, Sydney, NSW; open for lunch Mon-Fri, dinner Mon-Sat.


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