ROCKPOOL

Rockpool have put together a comprehensive ‘ocean to plate’ seafood program that enables THEM to deliver the best quality fish in the world.

Their fishermen, providing for the Japanese export market adhere to a ‘stress minimising catch methodology’, practiced by Japanese fishermen for hundreds of years. The fish are line caught, immediately brain-spiked (ikijimi killed) and ice slurried. This serves to bring the body temperature down more rapidly and induces rigor mortis. As a result, the fish are less damaged by stress, preserving the best flavour and texture. The common practise of filleting fish with running water leaches flavour and damages their texture. All of Rockpool’s fish are delivered whole under ice and are dry filleted each day. The fillets are then kept in a static fish cool room until needed for service. This process allows Rockpool to maintain complete control of the cold chain management.

http://www.rockpool.com

2009 Menu

ENTRÉE
Green Papaya and Mudcrab Salad

MAIN
Slow Roast English Breed Lamb with ‘Our Ratatouille’ and Cumin Mayonnaise

DESSERT
Mango Mousse and Coconut Sago with Palm Sugar Syrup
and Mango Sorbet

Years of involvement

• 2008
• 2009