Crown Complex

Opening Hours

Monday: 6 – 11pm
Tuesday – Sunday: 12 – 3pm, 6 – 11pm

Booking for 7 or more people?
Call +61 3 8648 1999

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Neil has designed a menu that includes a selection of his favourite regional recipes collected from extensive travels through Italy.

At the heart of Rosetta’s fast-paced kitchen is a wood fired oven and chargrill for creating simple Italian dishes such as suckling pig and roast chicken.

Of course, pasta features prominently on the menu with our dedicated la sfoglina hand-making over 10 different varieties, from maccheroncini and agnolotti to the more traditional fettuccine and gnocchi.


Our collection of wines is a celebration of what is unique about Italian wine. Such a long gastronomic history gives us the opportunity to explore and gain insights into the various regions and cultures that have developed over the centuries whilst maintaining distinct regional identities.

These wines are classic examples of vinous expressions of the region from which they originate. With this in mind, for this list we are putting more emphasis on the region the wines come from, than on the varietal that it’s made with.


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.

Angel Fernandez

Angel is a long-standing senior member of the Rockpool Dining Group, starting in 1990 as a Junior Apprentice Chef at Rockpool under the watchful eye of Neil Perry. 

With the opening of Rockpool Bar & Grill Melbourne in 2006, Angel was appointed to the role of Senior Sous Chef and then moved on to Rockpool Bar & Grill Sydney as Head Chef when it opened in 2009.

With a long-held dream to open his own restaurant, Angel left in 2013 to create Cipro Pizza al Taglio, a highly acclaimed Italian café in Sydney’s Alexandria. After a year of heading up the kitchen and running the restaurant, Angel decided to sell his share and return to Rockpool, taking on the role of Head Chef at Rosetta Ristorante.