I am a freelance reviewer in Sydney, and lover of sharing my experiences in all things food, wine, entertainment and travel related.
Published March 12th 2013
The Rook Takes Food and Cocktails To New Heights
You wouldn't normally find a buzzing restaurant on the top floor of an office building, but you do at The Rook – Sydney's latest rooftop establishment.
Nestled high above the buildings, as the Rook species of bird would, the bar restaurant is entered through an unmarked office building at 56-58 York Street, and one must catch the lift up to Level 7 or Level R, to get to the rooftop.
Upon entering you will find an urban rooftop bar full of exposed timber, recycled design materials, hanging lights, graffitied walls and candle light tables. Kooky yet cool, it has a late night New York restaurant feel to it and a real buzz.
The Rook has a creative take on its food offering, with a limited menu modeled around Lobster, Burgers, Sides and Desserts – with three variations of each. The food is similar to that of an American diner.
Think Fried Chicken Burgers for $20, Half Lobster for $50, Lobster done differently in a Roll or Salad for $25, Sides Like Onion Rings and Truffle Fries, and Desserts like Deep Fried Mars Bars, all created by Head Chef is Freddy Silveira, formerly Quay and Guillaume at Bennelong.
Worth trying is the Lobster Roll for $25. Served in a fresh crusty baguette, the roll is filled generously with fresh, moist slices of Lobster, mixed with corn, jalapenos, herbs and a tasty dressing.
A side order of the Truffle Fries for $9.50 also won't go astray. Thickly cut piece of potato coated in a crisp exterior and warm and soft on the inside, these fries are a deliciously tasty treat, that your taste-buds will enjoy but your arteries, perhaps not.