One of Melbourne's best steakhouses and most enduring dining rooms, Rockpool Bar & Grill at Crown Melbourne marks an incredible milestone in 2026: 20 years in the business. Inspired by the great steakhouses of North America, Rockpool prides itself on sourcing its beef from Australia's top providers — and when paired with its exceptional wine list, it's easy to see why its reputation is bulletproof and why it's one of the country's strongest restaurant brands. While the flagship Sydney outpost may have been afforded more recent accolades, the Melbourne restaurant by no means lives in its shadow, with a style and reputation all its own. Located within the Crown Casino complex, the venue itself is elegant and stylish, with wooden finishes throughout and wood-panelled walls that seem to add flavour to the beef. The chefs also perform in an open kitchen, adding an element of theatricality. While it may be marking an impressive 20 years in the business, Rockpool is staying relevant to the younger generations with a newly appointed head chef and general manager, who, while maintaining the classic bones and legacy of the restaurant, also aim to bring a more modern, contemporary approach to the food and service. "Rockpool has always been a place where people come to learn and leave as better chefs. That's something I really want to continue. We want young chefs to understand the fundamentals, but also feel confident bringing their own backgrounds and ideas into the kitchen. That's how the restaurant keeps evolving," says head chef Jayden La. While it's a steak restaurant at its core, the extensive menu offers much more, from fresh seafood to handmade pastas, plus an enviable selection of sides and mains that go well beyond your standard eye fillet. Begin with snacks and cold starters such as a caviar bar complete potato rosti and condiments, as well as a yellowfin with rosella and cascabel chilli and coral trout with yuzu and smoked oysters. Hot starters include whole grilled king prawns, wood-fired grilled bone marrow with rare beef toast, and house Jersey halloumi with rhubarb and lemon thyme. The star of the show is the beef, which is butchered in-house daily and grilled over the woodfire. The menu features cuts from Australian producers such as Blackmore and Cape Grim, and whatever you go for, you can rest assured you're getting the finest cuts on the market. The menu offers a hearty selection, from a sirloin on the bone to an oyster blade, a one-kilogram T-bone to a chateaubriand with pancetta and bone marrow vinaigrette. Pair your beef with condiments including mustards and a jalapeño hot sauce, a banging béarnaise or a simple barbecue sauce. "The fundamentals are still very much Rockpool, but there's more freedom in the food now," says La. "We're using the woodfire as much as possible, working more closely with Victorian producers and bringing in flavours that reflect the people cooking here. It's not about changing things for the sake of it. The classics stay because they deserve to." Many regulars return time and time again for the outstanding sides, which seem to be made with as much care as the main event. The mac and cheese has been a staple for decades for good reason, as have the sautéed mushrooms with garlic butter. Fried eggs with crispy onions and fermented chilli and potatoes with wagyu fat take your meal to another level of indulgence. Equally impressive is the wine list — and one of their professional sommeliers will happily guide you through it. Circle the next special date on the calendar and make a booking now to experience one of Melbourne's old-timey establishments. Just be sure to bring your appetite. "Twenty years gives a restaurant history, but history on its own isn't enough. Rockpool has helped develop some exceptional people, built producer relationships that stretch back decades and created a dining experience that generations of guests know well. What's exciting now is seeing a new group take ownership of that and decide what Rockpool should look and feel like for its next chapter." Images: Supplied. Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox.
