It’s the first burger we try and I have to say, the Minderoo ($18-21 depending on the toppings) is fantastic. Cooked medium-rare the beef patty has clearly been hand shaped, and is well seasoned. I enjoy the melting slice of American cheese and the barbecue sauce. It’s flavoursome, but still maintains the essence of what a good burger is.
The buns are soft and buttery, but keep their structure as we chow down. I’m also loving the sharp white onion ring and tart house made pickle. It all adds to the ‘iron-y’ taste of the meat, which believe it or not, is present. All those talks of how the animal’s diet makes a difference is definitely true.
Next up is the David Blackmore full blood wagyu burger ($22-25 depending on the toppings) which is about as decadent as it gets! The meat is fatty and buttery; melting in my mouth. The use of gruyere cheese adds to the flavour profile, and I enjoy the tomato chilli relish and bacon.
We also get to try the Minderoo with Jalapeño chilli sauce, which is a really interesting variation on the original. It’s got some definite heat to it! But I thought the flavours again were well thought out and executed just as strongly. This is the kind of burger you’ll remember happily.
Because all great meals end in dessert, we were kindly treated to some of Rockpool’s signature dessert items to share. The creme caramel ($21.00) was the silkiest I’ve ever tried, with it’s glossy caramel coating and barely set centre.
For me, Catherine’s passionfruit pavlova ($21.00) was the standout and took me back to my first ever experience dining at Rockpool. The pavlova is extremely impressive and the nicest I’ve tried by far – soft, dreamy marshmallow centre with a satisfying crisp outer. The quenelles of cream and fresh, tart passionfruit complete the dish and make it the ideal sweet ending.
￼￼￼￼The Bahibe chocolate mousse dacquoise with honeycomb, orange and aged balsamic ($23.00) was a classy and modern take on the chocolate orange flavour combination. It was smooth and velvety, with the contrasting crunchy of honeycomb.
We’re also treated to some petit fours – passionfruit marshmallows ($8.00), salted butter caramels ($8.00) and caramel popcorn. I love marshmallows and these were dreamy; sweet and oh so light. The exact opposite of those decadent salted butter caramels which are chewy, salty and hit the spot. I wish they sold little take away boxes of these, I’d be munching on them all day!
So as you can imagine I had a pretty fantastic lunch at Rockpool, and it was a real privilege to get to meet Chef Neil Perry, and hear all about his love of food – and his work with Minderoo beef, which is only available at Rockpool right now.