Neil has designed a menu that includes a selection of his favourite regional recipes collected from extensive travels through Italy.
The menu charts an adventurous seafood course through antipasti, pasta and secondi, while beautiful milk-fed veal from southern NSW is showcased throughout, punctuating the menu in dishes such as vitello tonnato, veal rump and cotoletta.
Available all day from 12, Rosetta’s bar menu features beautiful Italian street snacks perfect with a glass of Franciacorta as well as our two famous pizzas which should be enjoyed in the sunshine of our terrace
Wine & Cocktails
Playful aperitivo cocktails, such as the Cold Drip Café Americano and slushy Sgroppino, usher in a drinks menu that oozes la dolce vita. Bellinis are a centrepiece, rotating seasonally with different fresh fruit blends.
The drinks list also includes aperitivos, digestivos, a bitters section with five variations of Negroni, classic Italian and local beers, over 30 gins and an extensive collections of whisky (and whiskey), grappa, brandies and rum.
Rosetta’s wine list is an exploration of the regions of Italy showcasing the classics and some of the more diverse. Home grown Italian varietals are featured throughout with many local favourites rounding out the selection.
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 and a growing number of Burger Projects across the country.
There is an Italian connection in Richard Purdue’s life that makes Rosetta Ristorante Sydney a fitting home for this talented chef.
Richard’s career began under the stewardship of Stefano Manfredi at The Paddington Inn, which instilled a love of Italian cuisine that he has carried with him ever since.
Calabrese family ties in Griffith has seen him return to the Western NSW town twice every year since childhood, where he and his extended family make passata in summer and salami in winter.
Assuming the role of Head Chef at Rosetta is a homecoming of sorts for Richard, who worked at the original Rockpool in the early 90s.
He took the helm of his own restaurant Beach Road in Palm Beach for five years in the late 90s, before working as a private chef in The Hamptons, New York in the early 2000s.
On his return from New York, Richard ran Jonah’s Restaurant at Palm Beach for several years.
Richard spent over a decade in the events and catering space, working with Belinda Franks and John Wilson, and as Group Executive Chef for Events at Merivale.
Richard returned to Rockpool Dining Group in November 2016 to work on Rosetta Ristorante in Sydney.