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Signature dishes
Steamed eggplant with three flavours
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Signature dishes
Spice fried chicken wings with heaven facing chillies
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Signature dishes
Yum Cha
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Signature dishes
Hot and fragrant prawns
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Signature dishes
White cut chicken noodle salad with strange flavour dressing
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Signature dishes
Steamed blue eye trevalla fillet, Hunan style
Signature dishes
Steamed eggplant with three flavours
Signature dishes
Spice fried chicken wings with heaven facing chillies
Signature dishes
Yum Cha
Signature dishes
Hot and fragrant prawns
Signature dishes
White cut chicken noodle salad with strange flavour dressing
Signature dishes
Steamed blue eye trevalla fillet, Hunan style
Chefs
Neil Perry
Neil Perry AM is one of Australia’s leading and most influential chefs. Opening Rockpool in 1989 with the intention of establishing one of Australia’s finest restaurants, Perry has gone on to win a long list of awards, both here and overseas.
Culinary Director of The Rockpool Dining Group, Perry now oversees the culinary direction of his seven award-winning restaurants in Australia – Rockpool Bar & Grill Sydney, Melbourne and Perth, Spice Temple Sydney and Melbourne, Jade Temple and Rosetta Ristorante – as well as a series of Burger Project restaurants and many of the other restaurants in The Rockpool Dining Group stable. Perry is consultant to some of Australia’s most recognizable brands including Qantas and David Jones. He is the author of eight cookbooks.
Andy Evans
Andy Evans joined the Rockpool team as a first year apprentice on his 19th birthday. When Neil opened XO in Potts Point, Andy moved across and joined the team as sous chef. From there he moved to China Doll before taking an extended break travelling through the wilds of South America.
Back in Sydney in 2008, Andy returned to the Rockpool fold, working with Neil on the development of Spice Temple Sydney and subsequently assuming the role of head chef when it opened in early 2009.
