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Rockpool Est. 1989 Restaurant Review: Pioneering fine dining in Sydney in 1989 (the year now embodied in the name of the restaurant), chef Neil Perry set a standard many are still trying to attain. Rockpool has weathered several changes in the city’s economic and dining climate as well as fads, trends and diner preferences. Perry and head chef Phil Wood utilize globally sourced and Australian produce. Patrons are offered a set-price menu for lunch with selections like beef tartare with Chinese black olive and black bean dressing, and roast quail with red curry, confit sweet potato and lychee. Dinnertime brings a nine- or ten-course tasting menu which may propose the likes of prawn cake with herbs, peanuts and prawn broth, and South Australian lamb saddle. For dessert, consider Perry’s long-admired date tart. The wine list is extensive and delights diners as much as the menu. Accomplished staff are well-placed to suggest wines that will match dishes for a seamless meal. The bar menu is available for dinner only.