After 15 years of active service, Rockpool Perth is getting a $3 million makeover

After 15 years of operation, Rockpool Perth is set for a major transformation, with a $3 million investment aimed at modernizing the iconic steakhouse. The restaurant, known for its commitment to quality and consistency, will close temporarily later this year for a three-week sabbatical during which renovations will take place. Upon reopening, patrons can expect a redesigned dining environment, enhanced bar facilities, and a renewed emphasis on seafood offerings. The overhaul marks the largest physical change to the venue since its initial conversion from a food court into a high-end steakhouse by Neil Perry and designer Grant Cheyne in 2011. This shift was pivotal in establishing Rockpool as a staple of Perth's fine dining scene. Now, under the ownership of Hunter Street Hospitality, the restaurant aims to evolve further while maintaining its core values of excellence and tradition. Key figures involved in the project include executive chef Brendan Owens, general manager Laura Bartolone, chief executive Frank Tucker, and culinary director Santiago Aristizabal. General manager Bartolone expressed enthusiasm about the upcoming changes, stating that the renovation presents an opportunity to launch a new era for Rockpool, dubbed "Rockpool 2.0." Among the planned updates is a revitalization of the interior design. The current taupe, gold, and beige color scheme will see the introduction of persimmon-hued banquettes, adding vibrancy to the space. These new seating options will offer diners a better vantage point of the open kitchen and main dining area, replacing the existing setup that includes a prominent white big top circus tent in the carpark, which is partially obscured by hessian curtains. The layout of the dining room, which currently accommodates 260 guests, will undergo restructuring to create more flexible zones suitable for larger gatherings. The bar area will also be expanded, capable of hosting up to 40 patrons in a more self-contained setting. Additionally, a third private dining room is scheduled for construction, enhancing the venue's capacity for special occasions and exclusive events. The redesign is being executed by SGB Group, the firm behind the recent upgrades at Rockpool locations in Sydney and Melbourne. This collaboration suggests that the Perth branch will share stylistic and operational similarities with its counterparts, potentially creating a cohesive brand experience across the network. On the menu front, Rockpool Perth plans to streamline its offerings to align with national trends. One notable change involves the discontinuation of daily dated lunch and dinner menus, which will be replaced with a leather-bound carte. However, the decision to emphasize cooked seafood over raw selections is expected to appeal to a broader audience, with dishes such as whole marron, squid, fish, and lobsters featuring prominently. Executive chef Brendan Owens noted that the aim is to mirror the success of the beef program within the seafood department, a strategy already successfully implemented in other Rockpool locations. Despite these changes, the restaurant will retain its signature focus on high-quality, dry-aged beef prepared in-house, along with an extensive and curated wine list managed by sommelier Christian Baeppler, who recently ranked among the top sommeliers in Australia. As the renovation progresses, anticipation builds for the return of Rockpool Perth, poised to blend its storied past with innovative future developments. The final touches to the transformation will ensure the restaurant continues to serve as both a culinary landmark and a reliable choice within the local dining community.