17 Oct 2019

48 hours in The Rocks with Untamed Gourmet

Our guide to an entire weekend of uniquely Australian eats at The Rocks this October.

The Rocks has come alive with the wild, fragrant flavours of native Australian ingredients. We’re talking zesty lemon myrtle, tart and tangy desert lime, warm, nutty wattleseed and so much more. Also on the menu: mouthwatering cuts of kangaroo, crocodile, southern reef squid – and even crispy, crunchy insects for the adventurous types.

We’re bringing these rare native Australian flavours together for Untamed Gourmet, a month-long celebration of original Australian ingredients. Until October 31, The Rocks is your destination for dining experiences that are as unique as the Aussie landscape.

There’s a lot to see, savour and explore, so we decided a handy weekend eating guide was in order.


Head into The Fine Food Store on Saturday for the Native Breakfast, a tasty twist on the classic avo smash. It’s a poached egg with Aussie avocado and lemon myrtle on rustic grain toast, and it pairs perfectly with a glass of Native Rose Iced Tea, infused with local flavours and served still or sparkling. 

On Sunday, satiate a sweet tooth and make a healthy choice in one at ASLAN Coffee Roasters. The Macadamia Granola with Desert Lime Curd is goodness in a bowl, served with fresh seasonal fruit and a srikaya (custard apple) anglaise. 


Any excuse for a snack is good enough for us, and after a leisurely wander through The Rocks Markets you’ll have earned an energy-boosting snack. Try Barbecued Crocodile hot off the grill at Danieli BBQ, or Sweet Turkish treats topped with quandong sauce, crushed macadamia and wattle seed from Lokma-nia

On Friday 25 to Sunday 27 October, explore native foods and botanicals as part of the Australian Native Food and Botanicals Pop Up.


Refuel for the rest of your Saturday with a mighty big schnitty at Munich Brauhaus. Not your regular pub grub, this is a Chicken Schnitzel with Lemon Myrtle Crumb, served with balsamic roasted radicchio, witlof, feta, almonds and lemon balm. On Sunday, do yourself a favour and check out the Crocodile San Choy Bow at The Australian Heritage Hotel – crisp lettuce wraps with a flavourful mix of crocodile, carrots, red chilli and coriander.


Pop into The Tea Cosy on Saturday for Bush Devonshire Tea and Native Jams – real Australian billy tea or a specialty cuppa, with a scone on the side served with lashings of jam. (The paw paw, lime and passionfruit jam is amazing). 

On Sunday, head on over to La Renaissance, grab a coffee, and explore pastry chef Jean Michel Raynaud’s range of Australiana French desserts, like macarons and biscuits flavoured with ingredients like wattleseed, bush lime jam and lemon myrtle. The Lemon Myrtle and White Chocolate Macaron is an absolute must-try. 


Spend Saturday evening feasting on the Woodfired Crocodile Tail at Pony Dining, served with ginger and shallot yoghurt, chilli bean sauce and a side of crispy kale. Or there’s the succulent Seared Kangaroo Loin, with roasted beetroot tartare, raspberries and fresh horseradish. For something else to sink your teeth into, head to The Mercantile Hotel for Spiced Lamb Ribs – Aussie lamb spiced with wattleseed and mountain pepper and served with rosemary steak fries and a glass of Amelia Park cabernet merlot.

Do Sunday right at Tayim with the mouthwatering Murray River Cod with Desert Lime Pesto and Warrigal Greens. You also can’t go wrong with The Holiday Inn Old Sydney's Grilled Kangaroo Fillet, served with baby carrots, zucchini and a delicious bush tomato chutney.


Keep up the Saturday night energy with a Wattleseed Espresso Martini at The Push, or head to Mrs. Jones for the Believe In Myrtle cocktail, a subtle sweet blend of lemon myrtle honey vodka combined with banana liqueur. While you’re there, fill your belly (after all, dinner was so long ago) with a range of tasty options, like the Humpty Doo Crispy Skin Barramundi (served with lemon myrtle risotto and native dukkha), or the Outback Kangaroo Rump, which comes with caramelized onions, wattleseed jus and potato salad dressed with purslane yoghurt.

Pair your Sunday nightcap with the ultimate comfort food and dig into The Doss House’s The Roo Toastie with fig chutney, feta cheese and sunburnt tomato. It goes perfectly with their specialty cocktail The Advantage, a concoction that melds lemon myrtle and grapefruit juice with your choice of Archie Rose gin or Vantage, a unique Australian spirit with a hint of Tasmanian mountain pepper. Still a bit peckish? The Native Platter comes loaded with kangaroo prosciutto, wild boar salami, cave-aged cheddar, creamed Aussie honey and Sonoma sourdough.

And beer lovers rejoice – the ale artisans at Endeavour Tap Rooms have brewed up a beauty with the Pepperosella Saison Native Beer. A pink-tinted saison, it’s made with native pepperberry for a mild malty flavour with a hint of spice. The perfect Sunday drop, and a great way to toast a weekend well spent, feasting on the unique flavours of the Australian wild.

Untamed Gourmet
Until 31 October
Various venues throughout The Rocks

It’s easy to get to The Rocks - check out all our transport info.