Rocket Restaurant Reviewed

Address: Corner Railway and Help streets, Chatswood, Sydney
Contact: (02) 9411 8233
Web: www.rocketrestaurant.com.au
High-point: Attentive, professional wait-staff
Low-point: Ladies restroom, lack of street signage
Reviewed by: Judith Tydd

The first thing that strikes me about the north shore's famed dining gem, Rocket Restaurant, is its elusiveness.

A short walk down the hill from Chatswood Train Station, the absence of street signage marks reminds one that this is indeed a local's delight.

As relative newcomers to this part of town, my dining companion and I spend a vexing five minutes wondering about aimlessly.

The eventual destination, however, is a most pleasing find.

The long, rectangular room is a warm and earthy space, a welcoming retreat from the onset of wintry chills. The style exuded is one both casual and refined with clean lines consistent throughout the d‚cor.

The menu is modern Australian, with subtle hints of French influences scattered throughout, much to the delight of our native Parisian waiter.

The evening begins with a strawberry liquor-infused champagne cocktail and a signature peach bellini.

The salad of harbour prawns with dill pesto and lobster bisque shot is light and uplifting, although somewhat lacking in taste while the seared Queensland scallops with pumpkin puree, orange caramel and crisp pork are right on the money with the brittleness of the pork contrasting against the suppleness of the scallops.

As more well-heeled locals begin to arrive, lights are dimmed, adding to the sense of hurriedness employed by the kitchen staff who appear in full-view of diners.

The clientele appear a sophisticated bunch. By 7.30pm, the tables are full.

For our mains we select pan roasted barramundi fillet with corn and parsley crust, autumn vegetables and citrus dressing and the special of venison with spinach, along with sides of potato pur‚e and rosemary roasted pumpkin with feta.

Both mains are well executed, and suitably matched with glasses of 2005 Tallarook chardonnay and the 2004 Shadowfax pinot noir respectively.

To satisfy the sweetest of sweet-tooth's, the white peach souffl‚ with vanilla bean ice-cream arrives in a miniature copper saucepan and reflects the very essence of a souffl‚. Light and airy, it dissolves on the tongue and sufficiently compliments the heaviness of the main course.

The Roquefort mousse and grilled honey pears with toasted brioche illustrates the influence French cuisine has made on the menu. We round off the night with some fine blue cheese.

All these dishes are served by wait-staff who are articulate, knowledgeable and affable.

It's the staff, complemented by understated elegance and clever menu selection that makes Rocket Restaurant a rewarding trek.