Rockpool Bar & Grill is preparing to host Vasse Felix for a fascinating chef collaboration and prestigious dinner featuring the coveted 2018 Tom Cullity Cabernet Sauvignon Malbec in May.
Vasse Felix Head Chef Brendan Pratt joins Rockpool Perth Head Chef Brendan Owens in the Rockpool kitchen on Tuesday, 24 May where together they will create a beautiful five-course menu.
The dishes are paired with Vasse Felix’s Icon and Premier wines, including cult wine, the Heytesbury Chardonnay, plus the special opportunity for guests to experience the coveted 2018 Tom Cullity (released in May 2022). This is the Estate’s pinnacle Cabernet Sauvignon and made from Margaret River’s original vines, planted by regional pioneer Dr Tom Cullity in 1967. The 2018 vintage is reputed as one of the region’s greatest years for Cabernet Sauvignon wines.
The exclusive dinner will showcase the very best of two like-minded restaurant teams, which each strive to hero only the best local produce through innovative menus, expert craft, elegant service, and an ongoing commitment to excellence.
Guests will be welcomed with a glass of Idée Fixe 2019 Premier Brut Blanc de Blancs from the estate’s new dedicated sparkling wine house on arrival, paired with delightful canapés, followed by five courses.
A star-studded menu of exquisite produce progresses from delicate tuna, to sustainable, sweet-fleshed Glacier 51 Toothfish, then rich Wagin duck paired with mortadella and salted black bean, followed by a robust David Blackmore full-blood Wagyu Denver, served with smoked beef fat and caviar sauce. The grand finale is a sensational crème brûlée with figs and house-made fig ice cream.
Rockpool Perth Head Chef Brendan Owens said: “It is an honour to be collaborating with the Vasse Felix restaurant team led by Head Chef Brendan Pratt, who were awarded Restaurant of the Year and Regional Chef of the Year respectively in the 2021 WA Good Food Guide Awards.”
“The menu is a true collaboration, alternating between our dishes, with each designed to complement the others, bring out the best in Vasse Felix wines, and to bestow on guests a truly special dining experience.”
Vasse Felix Head Chef Brendan Pratt said: “I’m really looking forward to cooking alongside Brendan and his team at Rockpool, bringing a bit of what we do at Vasse Felix and combining it with the classic Rockpool style.”
“We’ve lined up some pretty incredible produce and have already started ageing some beef in Wagyu fat. It is going to be a very special dinner.”
Vasse Felix hosted by Rockpool
Tuesday, 24 May – 6.30pm
$245 per person
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Vasse Felix hosted by Rockpool
Mussel, Scallop, Dashi, Seaweed (Brendan Pratt)
Bone Marrow Toast (Brendan Owens)
Idée Fixe 2019 Premier Brut Blanc de Blancs
Tuna with Davidson Plum (Brendan Owens)
Vasse Felix 2020 Sauvignon Blanc
Glacier 51 Toothfish, Greens, Bearnaise (Brendan Pratt)
Vasse Felix 2020 Heytesbury Chardonnay
Wagin Duck, Mortadella, Salted Black Bean (Brendan Pratt)
Vasse Felix 2020 Syrah
David Blackmore’s Full Blood Wagyu Denver (Brendan Owens)
Smoked Beef Fat and Caviar Sauce (Brendan Pratt)
Cos Salad with Burnt Honey Vinaigrette
Vasse Felix 2018 Cabernet Sauvignon
Vasse Felix 2018 TOM CULLITY Cabernet Sauvignon Malbec
Crème Brûlée with Cane Cut Figs and Fig Ice Cream (Brendan Owens)
Vasse Felix 2021 Cane Cut Semillon