Restaurant Review – Rocksalt

Need an excuse to head out for lunch this week? Trying the new spring menu at Rocksalt Gladstone, or Tannum Sands is your justification.  From fresh crunchy salads with bold punchy flavours to burgers and bagels, there is something on the menu to satisfy all tastes.  

An old Gladstone favourite, Rocksalt’s menu has evolved, showcasing traditional flavour pairings along with new combinations to excite the senses.  

To start, we order three entrees to share. Each item arrived beautifully presented on a board with mix-matched bowls. As the aroma filled the air, our senses were ignited. Our selection included Chorizo & Cheese Croquettes, Grilled Haloumi with Quinoa, Avocado and Balsamic Rocket and from the restaurant’s Vegan menu an Asian Salad of Noodles, herbs, cashews and a palm sugar sauce. All delicious and equally satisfying, the entrees provided an enjoyable start to our group lunch. The croquettes served with a deliciously mild spiced dipping sauce, left us wanting more. The warm grilled haloumi paired perfectly with avocado salsa, and a delicately seasoned quinoa salad stood on its own without being overpowered by the generous helping of rocket. The Asian salad, while being fresh and tasty is slightly sweetened by the inclusion of candied cashews paired with the palm sugar sauce.  

Perfectly timed service and a friendly relaxed ambience make dining at Rocksalt an enjoyable experience. Joel brings all our meals to the table, and envious looks are exchanged. All the meals look amazing! A generous serve of ribs cooked sous vide style and served with house-made coleslaw and potato salad with chipotle barbecue sauce is placed in front of Ashleigh. Across the table, the traditional favourite Roasted Pork Belly with Crackling is served on a bed of greens to accommodate dietary requirements. We also ordered Homemade Potato Gnocchi with semi-dried tomatoes, pesto, Persian fetta, balsamic rocket and kale and Humpty’s Favourite Cheese Burger with a freshly made beef patty, cheese, mustard mayo and chips. I ordered the Grilled North Queensland Barramundi served with balsamic beetroot, crème Fraiche, quinoa and kale. 

The table is silent while we eat our meals, a sure sign of satisfaction. A highlight is the crunchy kale that accompanies the perfectly cooked barramundi. Contrasting beautifully with the smooth texture of the balsamic beetroot.  

We are all so satisfied with our lunch we skip dessert, but we know we will back. As expected, our meals were delicious. On reflection, it wasn’t just the food that made our lunch so memorable, it was the excellent service from Joel and the casual dining atmosphere.  Head Chef and Owner, Jason Faint has carefully modified Rocksalt’s traditional favourites to suit a lunch style setting while maintaining the restaurant quality that diners have come to expect from his venue.  The quality of the meals here are unlike any other restaurant I have dined at in Gladstone, and that is what you should expect here.