Rockpool (fish), located at The Rocks in Sydney, is the latest restaurant offering from Neil Perry and his business partner Trish Richards.

Formerly known as Rockpool, one of Sydney’s most renowned fine dining establishments for over 18 years, Rockpool (fish) launched on Friday 2 November as a seafood restaurant combining simple Mediterranean and Asian flavours with many Rockpool classics.

At Rockpool (fish), Neil and Trish focus on seafood with a sustainable philosophy where only the finest and freshest ingredients are sourced from Australia’s best and most reputable suppliers.

“We wanted to make Rockpool (fish) more accessible and have the customer in complete control of their dining experience, where they design their own menu by choosing from a large variety of seafood with as many as ten different preparations, entrees, salads and sides as well as non seafood main plates which make up a large menu. The menu is also perfect for sharing a few dishes.

“Sustainable fishing is so important to us and we want customers to know that when they dine at Rockpool (fish) our fishermen fish sustainably and catch using a minimal stress regime, our shellfish are live and stress free, we manage a faultless cold chain, we dry fillet to maintain quality and we cook with care,” says Neil.

Signature dishes on the menu include Tuna Sashimi Salad $26; Seared King Prawns with Goat’s Cheese Tortellini and Burnt Butter $28; Stir-fried Spanner Crab Omelette $25 and a variety of Whole and Dry Filleted Fish and Live Shellfish that can be Plain Grilled, Grilled with Herb Butter, Breaded, Pan Roasted, Steamed with Red Curry or Steamed with Black Bean and Chilli and more from $19. For dessert, the original Date Tart created by Neil in 1984, Passionfruit Soufflé and Chocolate Crackle Cake will be among the wonderful treats to finish your meal.

Overlooking George Street, the restaurant’s Oyster Bar features an extensive list of cocktails, wines by the glass and a superb menu where diners can enjoy a wide variety of Raw and Marinated Fish, Freshly Shucked Oysters $4 each, Freshly Shucked Live Scallops $6 each, White Anchovies on Bruschetta $6, Cured Kingfish with Coriander Marsala $14 and the soon-to-be-famous, Moroccan Fish Burger $16.

The wine list continues to feature an impressive selection of over 850 wines from Australia and around the world.

The restaurant’s dining room has been extensively re-designed by Bates Smart, and Earl Carter and Mahon & Band have prepared the stunning photographic mural and graphics. New lighting solutions and custom-designed furnishings throughout the restaurant provide muted, stylish surrounds and the Oyster Bar, with its views of the open kitchen, offers a fun and informal setting.

While Neil oversees the kitchen and restaurant, his outstanding team manage the day-to-day operations, including General Manager Tom Sykes, Head Sommelier Nicole Reimers and Executive Chef Michael McEnearney.

“At Rockpool (fish), we subscribe to the Rockpool motto “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,” says Neil.

Click here for more information about Rockpool (fish).