A long, candlelit corridor provides an elegant entrance to Rockpool from its gaudy casino mothership. Anticipation builds as diners enter a Crown jewel of Perth's dining scene whilst passing dry aged cuts of beef from elite producers David Blackmore and Cape Grim.

Guests mingled and enjoyed a selection of canapés including a delightful Kingfish Ceviche served on crispy tostada. South Australia’s Spencer Gulf Hiramasa Kingfish is highly regarded around the world for its superb texture, taste, and amazing versatility. An equally delicious charcoal roasted Abrolhos Island scallop served on the shell with a spritz of desert lime. The liquid refreshment was NV Lantieri ‘Saten’ Franciacorta, a sparkling wine from Lombardia, Italy. Made from Chardonnay, this crisp tipple is named Saten, the Italian work to describe the ‘satin’ mouth feel.

​

Once seated and greeted by Bailli Thurston Saulsman, we were served a 2019 Whicher Ridge ‘Mademoiselle V” Viognier from Margaret River which was a perfect accompaniment to a slab of toasted brioche topped with a spread of Western Rock Lobster flavoured with sea herbs and brown butter.

​

Renowned Advanced Sommelier Christian Baeppler, (member of the Court of Master Sommeliers) introduced the wines we were going to enjoy during the evening.

Chef Brendan Owens then introduced the three exquisite cuts of beef we were very much looking forward to! Rockpool source their produce from Tasmania as this is where the finest animals are grass fed in pristine pastures.

​

The First silver serve was the Nine Score Wagyu Ribeye from Robbins Island. Robbins Island, situated on the Northwestern tip of Tasmania where prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones and interestingly bands of local horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Second came the A2 Scotch fillet from Copper Tree Farm where retired Friesian stud dairy cows are repurposed for their delectable meat. A firm favourite with many Australian chefs. Third was the Cape Grim 36 month aged New York Strip (Sirloin). Animals are raised on rich pastures with nothing else added, rewarding with pure beef flavour.

​

Side dishes were also extremely popular, particularly the Hasselback Royal Blue potatoes. The name Hasselback comes from a restaurant in Stockholm,

Sweden, named Hasselbacken, where the recipe was first introduced in the 1940s. Potatoes are cut in half then sliced thinly on top and twice cooked then finished by sauté in Wagyu fat and flavoured with rosemary and garlic. Crispy yet tender and terribly moreish! Woodfired carrots with Harissa and honey then topped with pepita’s and labneh. A delicious salad of fresh crispy Cos, Endive and Radicchio lightly blanketed with Palm Sugar Vinaigrette rounded out the accompaniments. Margaret River is renowned for Cabernet Sauvignon, and the 2013 Glenmore from Yallingup was full bodied and fragrant and worked superbly!

​

Those who opted for the seafood selection were treated to two styles of fish filet charcoal grilled: West Australian Dhufish and Glacier 51 Toothfish. Icy waters from Glacier 51 (Fifty-one Glacier) pour into the surrounding treacherous icy waters, creating the ideal environment for the highly prized Glacier 51 Toothfish which are found patrolling the underwater volcanic crevices 2,000 metres below sea level. Both fishes truly magnificent jewels of the ocean.

The fitting end to the evening a Burnt Caramel Mousse with a salted caramel quenelle perched atop the delicious crumble. The divine dessert wine, NV Bodegas Toro Albala ‘Marques de Poley’ Cream, a fortified wine from Montilla-Moriles, Andalucía, Spain, made from Pedro Ximenez grapes and once again the perfect pairing by Sommelier Christian Baepplar.

Many thanks to Stephen Hollow, General Manager of Rockpool whose attention to detail and exuberant hospitality contributed immensely to a superb evening.

​

Vive La Chaine!
Sande Saulsman, Vice-Chancelier WA

​