From the hanging beef at the entrance to the various cattle breed printed paper menus which double as placemats, there is a serious commitment to beef.
The interior boasts beautiful rich timber with a smartness and space befitting a restaurant super power.
Despite the accolades and exaltation, Rockpool's feel is unfussy as is the menu. Beef is the focus, offered as a variety of grass fed cuts from the woodfired grill. The pinnacle is Blackmore Wagyu fillet - grown at Alexandra near my family's farm at Taggerty in Victoria's northeast.
Dry aged grass fed beef