PROFILE BY BEST RESTAURANTS
This is a live classroom where the future stars of the hospitality industry showcase their talent to the public and, let me be clear, there is talent to be shown. The waiters, as well as the chefs and kitchen staff, are students at William Blue College of Hospitality Management. The restaurant is part of the students’ training and it gives them an opportunity to get first-hand experience with paying customers.
Residing in the beautiful space that was once home to Neil Perry’s Rockpool, the menu features all your fine dining favourites. Braised pork belly with fennel puree or a simple kingfish ceviche with baby swimmer crab make a strong start to a three-courser. Follow this up with a crisp skinned Ora king salmon, paired with braised witlof and a sort of sweet corn puree or stick to the tried-and-trusted eggplant and mozzarella tian. Dessert-wise, we loved the old-school rice pudding, vanilla scented and studded with poached apricots and poached rhubarb. At $38 for a three-course meal, you’d be hard pressed to find better value for money in The Rocks – in fact, based on the quality of the ingredients, I dare say this might be the best bang for your buck in Sydney.
If this is the future of Australian hospitality, then we are in safe hands.