Gastrology bloggers dined courtesy of Rococo.
Rococo is a vibrant chain of 3 restaurants in St Kilda and Hawthorn. High energy dining in a unique space, Rococo has a cosmopolitan glow about it with a downtown design.
The kitchen serves delicious Italian cuisine which centres on the preparations of authentic Italian dishes paired with fresh ingredients.
Our host for the evening was sommelier Ash. Beaming with a love of food, fine wine and connecting with others, Ash kindly took us through the best that Rococo had to offer.
We were taken through Rococo’s impenetrable wine list and were recommended a bottle of 2009 Wirra Wirra 'Angelus’ from the McLaren Vale, South Australia which Ash kindly decanted - we savoured every drop.
While we waited for our bottle of ‘Angelus’ to decant, we were poured glasses of the 2012 Wirra Wirra 12th Man Chardonnay from the Adelaide Hill, South Australia which perfectly matched our first, second and third courses.
The meal started with an excellent bruschetta. A thick, warm slice of toasted bread was served with a sensational topping of tomato, dressed rocket, decadent goat cheese and red onion and glistened with a generous splash of extra virgin olive oil. It was a fantastic tastebud-enlivening start to what promised to be a memorable meal.
House-made chicken Tortellini Brodo
A classic Italian homestyle soup, the consommé was flavoursome, well-seasoned and boasted rich flavours. The tortellini was beautifully made, possessing a silky smooth skin and lovely flavours.
Spaghetti with Char-grilled seafood, including Scallops, Prawns, Rockling, Tasmanian Salmon, Calamari and shrimp
As expected of any good Italian restaurant, Rococo is good at producing quality pasta dishes. The seafood was cooked to perfection and the pasta was expertly cooked and retained a slight residual bite.
Crispy quail on a rich Mushroom Risotto
The quail was silky, courtesy of being cooked to perfection. The natural gaminess of the quail was showcased alongside the fragrant risotto. The rice in the risotto was puffy and al-dente. Coupled with generous amounts of tender quail and earthy mushrooms, it had a wonderful depth of flavour.
Char-grilled Black Angus Sirloin served with oven-roasted potatoes, dressed rocket, lemon cheek, Béarnaise and chutney.
The dish of char-grilled Black Angus Sirloin met our expectations admirably. The accompaniments to the steak were each delicious – the crispy potatoes were perfectly seasoned and wonderfully flavoured and the dressed rocket provided a thoroughly enjoyable freshness. Of course, the true highlight of the dish were the slices of sirloin – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour. The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.
Warm Chocolate fudge brownie
Our final course for the evening was a warm chocolate fudge brownie served with peanut butter ice cream and peanuts. Each element was well-executed but the real wow factor came when each was eaten together - absolutely delicious! Paired with a full bodied and fruity
Fonseca Bin 27 Port
, it was a decadent end to a decadent meal.
Rococo serves cooking that comes from the heart, infused with fresh ingredients, traditional flavours and innovative preparations; blending contemporary Italian style with classic Italian influence.
Italian, Wine Bar