Brendan’s passion for refined food is legendary. A quiet luminary in the art of Australian haute cuisine, he perfected his craft in some of Melbourne’s finest establishments, including Jacques Reymond, Ezard and Matteos, where he was awarded two coveted Chef hats for nine years running by The Age Good Food Guide.
Along the way, world travel awoke in him an affinity for cuisines that respect the natural integrity of their ingredients rather than focusing on what’s trending. And he developed his signature cooking style in the process – fuss-free, seasonal dishes incorporating Asian flavours, Japanese influences, local produce and European techniques.
rokkbank & co celebrates Brendan’s blend of contemporary tastes and cooking style with a surprising Asian twist. As unpretentious as he is, it’s a place where remarkable food prepared with deft assurance meets a relaxed vibe and welcoming ambience.