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 strozzapreti 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 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.
As Rockpool Dining Group’s Director of Culinary & Brands, Perry now oversees the culinary direction of the group’s restaurants, amongst them Rockpool Bar & Grill in Sydney, Melbourne and Perth, Spice Temple in Sydney and Melbourne, Rosetta Ristorante in Melbourne and Sydney, Jade Temple, Saké Restaurant & Bar in Sydney, Melbourne and Brisbane, Saké Jr and a growing number of Burger Projects across the country.
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.