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Steak Masterclass at Rockpool Bar & Grill

  • Things to do, Food and drink
  • Recommended
Steak at Rockpool Bar & Grill
Photograph: Supplied

Time Out Says

This premium steak tasting really is a cut above

Few dining rooms (if any) in Australia are as dauntingly grandiose and drop-dead gorgeous as the Art Deco gem that is Rockpool Bar & Grill. But if anything is going to divert your attention from those soaring ceilings and stunning marble columns, it’ll be the tippity-top quality beef that comes off the grill at Neil Perry’s lauded CBD restaurant.

The Rockpool Group’s steak portfolio boasts some of the very best meat in Australia, and now they’re inviting you to sample five of the finest steaks they source, side by side, at a new exclusive tasting dinner and masterclass, hosted in Rockpool Bar & Grill’s private dining room by Head Chef Cory Costelloe.

How fine are we talking here? You’ll taste the contrast between grass-fed and grain-fed cattle and appreciate the flavours of different breeds and ages, all of which have been dry-aged in-house for various lengths. The menu will depend on what’s available, but rare is the watchword here. The selection might include a 36-month-old grass-fed fillet from Tasmania’s Cape Grim, alongside a fillet of five-year-old Friesian dairy cow from CopperTree Farms.

Guaranteed to make an appearance is legendary farmer David Blackmore’s Wagyu, which is widely considered to be the best in the world outside of Japan, as well as a cut of Mishima or Rohne – two breeds available in extremely limited quantities, and served nowhere else in Australia other than Rockpool Bar & Grill in Sydney and Melbourne. What makes them so special? Mishima is the original Japanese cattle that predates Wagyu, with a leaner taste, while Rohne is Blackmore’s secret breed with more pronounced intensity.

This very sumptuous steak showcase is bookended by entrées and desserts, with a cocktail on arrival, paired wines and sides to keep your motor running all the way through, and costs $180 per person. There are just 20 spots available, so diehard carnivores, head to the front.

Matty Hirsch
Written by
Matty Hirsch


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