Musings on one of sydney’s oldest fine dining institutions

I sat down for dinner at Rockpool Bar & Grill in Sydney for a celebratory occasion early last year. It was the first time I had dined at the restaurant’s Sydney location, and I must admit, it’s one of the grandest and most beautiful dining rooms I’ve seen to this day. The green marble columns, the high ceilings, the open kitchen and the white tablecloths all combined to create an experience unlike any other in the city—you can understand why it’s been around for so long as soon as you step through the double doors. I couldn’t help but look up and take it all in—the ceiling was just the start.

The hospitality scene has long favoured a more casual and laidback experience anchored by share dishes, tiny tables and loud music. But the level of service you receive at a fine-dining restaurant is unlike any other, and it’s an art I hope never goes extinct. Front-of-house staff served portions of each dish table-side and brought an order of a half-dozen oysters already split (50-50 of course) on a plate with a small saucer of mignonette and a lemon half (covered in net, naturally).

I can only think of a handful of restaurants that offer this level of hospitality in the city, and I believe there’s consumer demand for this category of venue given the full dining room—and it’s a big one. While it’s not for everyone, fine dining restaurants encourage diners to appreciate the work hospitality staff carry out and the art of restaurant work itself. A water glass never went empty, nor a wine glass, or most importantly, a bread plate. At the end of the day, it’s the little things that create a memorable dining experience.

This story was originally published on foodandbeveragemedia.com.au