Media Kit: Rocks on Rosalind
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12 View Street Bendigo, Victoria, Australia
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Web: www.rocksonrosalind.com
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Ph: 03 5441 2222
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E: dine@rocksonrosalind.com
The Venue:
ROCKS on Rosalind is the brainchild of two great mates. After working for years together in a variety of
successful and renowned establishments, Finn Vedelsby and Ben Massey have collaborated to bring their own
flair to the Bendigo restaurant scene.
Located right in the heart of the Bendigo CBD, overlooking Bendigo’s famous Alexandra Fountain and Rosalind
Park, the restaurant is housed in the historic National Bank building (Circa 1863) which features original stone
clad vaults, high ceilings and large arched windows. Inside Finn and Ben have created a fresh, modern and
casual restaurant, enhancing the sophistication of the existing structure.
Named ‘The Rocks’ as a tribute to the goldmining era where the original bank was both security and the town’s
original gold smelter, the adjacent guards rifle tower and bullet hole in the View St window tell stories of history
and the foiled pursuit of wealth. A ceiling high feature wall mural created from a map of the original quartz reefs of
the area overlooks the modern and professional bar.
The original banking vault and basement areas are features of this carefully restored building. Upstairs, luxury
accommodation is available (independently operated from the restaurant) overlooking the city.
Finn’s many years of wine and restaurant service experience and Ben’s extraordinarily diverse cooking style
come together to create a venue offering guests seriously great service, cuisine with artistic flair, bold flavours
and ever-changing choices. They lead a charismatic team, who are well-informed, fun and efficient.
The food is modern and exciting, the highest quality and sourced from local and international suppliers. Ben
challenges his kitchen team to provide cutting edge cuisine combined with European and Asian classics. Devoted
to amazing food, quality beverages and relaxed, informed and professional service; the ROCKS on Rosalind
team deliver both a ‘big city bar culture’ whilst ensuring a highly memorable dining experience.
The Chef:
Ben Massey grew up in Coffs Harbour from the age of four, where his first food memory is of licking the chocolate
icing from his grandmother’s cake. Cooking in a hotel in the small town of Coramba at 14 years old, he soon
realised he enjoyed the pressure of a kitchen and obtained an apprenticeship at Nautilus Beach Resort.
Looking for a bigger challenge a year and a half later, he left Coffs Harbour for Byron Bay, landing a job at the
internationally famous luxury resort Rae’s on Watego’s.
From here on Ben really started to fuel his cooking education. Working under an extremely talented and highly
eccentric executive chef, he learned the delicate balance of Royal Court Thai, Chinese and European cuisines.
Ben also began to master specialised dessert techniques and how to effectively work under pressure with
workloads that included eight homemade ice-creams and sorbets to be freshly churned every two days.
Cooking for celebrities as Richard Branson, Elle McPherson, Kid Kenobi and Neil Perry in a kitchen that Ben still
claims to this day was “like no other I have ever seen”, he was witness to classic old-school kitchen horror stories
of screaming chefs and the throwing of fry pans as a common occurrence.
At 19 Ben relocated to Fiji, working as Junior Sous Chef leading a brigade of 22 Fijian cooks to open a new resort
complex. The following six months consisted of hundreds of hours of labour, extreme working pressure and a
fantastic life lesson in “tolerance”.
The next step in Ben’s career led him to Upper and Lower House in Federation Square, Melbourne, working with
iconic industry greats such as Michael Lambie, Andrew Neilson and Julian Mann, and a former pastry chef of
Marco Pierre White.
Working with chefs of this calibre, Ben learned the elegance of French flavours from Nelson, the simplicity of
Italian cooking from Mann and mastered pastry work that he had never seen before.
As part of Lambie’s team at Lamaro’s in South Melbourne, serving 400 diners every day, the levels of butchery
performed seem unfathomable as Ben and his fellow team members individually string tied 300 eye fillets every
two days, and required three chefs just to prepare the section daily.
From there to Warrenmang Vineyard in Country Victoria, (stunning country cuisine meticulously homemade with
regional produce and flair), opening brand new venues in Canberra, and finally full circle back to Coffs Harbour.
Ben was head-hunted to assist in the management of the kitchen at award winning Latitude 30 working with the
freshest an most magnificent seafood available, straight from the boat, and killed to order.
Now at just 28, Ben’s desire to open his own venue with long-time friend and past colleague, Finn Vedelsby,
brings him to Bendigo. His ability to combine his extraordinary training with his knowledge and flair for flavors will
ensure Bendigo diners are in for an amazing experience.
The Manager
Finn Vedelsby was raised locally, growing up on his family’s property near Lockwood South, located just 15
minutes outside of Bendigo.
Beginning his training at age 18, Finn undertook a front of house operations apprenticeship with industry legend
Luigi Bazzani at his award winning country escape Warrenmang Vineyard Resort. With very humble beginnings,
Luigi and Athalie Bazzani soon realised that he had both natural customer service ability and an innate desire to
share his love and knowledge of both food and wine.
From Warrenmang to another Bazzani family venture, in 1995 Finn assisted in the creation of Bazzani Ristorante,
then located in Howard Place, Bendigo; knocking down walls to laying pavers – opening and working in what
would become a pinnacle restaurant of its time.
In 1996 Finn moved to Carlton for university, working part time in one of Melbourne’s best restaurants, Donovan’s
in St Kilda. As study became more intense, so did the undeniable realisation that Finn’s real talents were not in
the explanation of Quantum Mechanics and Astro Physics. Instead, the pursuit of service excellence, advanced
wine education, and the creation of unforgettable dining memories were at the forefront of his learning.
The desire for new experiences sent Finn north, finding himself in Byron Bay as the manager of the internationally
famous celebrity resort Rae’s at Wategos serving celebrities such as Richard Branson and Elle McPherson. In
keeping with Finn’s humble beginnings, he took pride in the provision of excellence, and undertook every task
required with gusto. It was here he began to work with a talented and tenacious apprentice chef – Ben Massey.
The two of them would soon become an unstoppable team.
Seconded by the Rae’s Proprietor to Fiji, Finn’s next move was to open ‘The Pearl at South Pacific’, a boutique
hotel of immense scale with nine food and beverage outlets, a PGA golf course and a vast team of locals all with
no experience, and requiring advanced training in all areas of service.
Finn returned to Australia in 2005, working as a consultant to assist in the opening of the juggernaut group
Zampelli with new venues ‘Waterfront Station Pier‘ and Long Room in Collins Street. In his capacity as a
consultant, he also assisted in the opening of Federation Square’s Upper and Lower House and then at Taxi; the
winner of the 2006 Age Good Food Guide award for ‘Best Restaurant’ and ‘Best Wine List’.
Back to Bendigo in 2006, Finn was headhunted along with his old mate Ben Massey to open new venues in
Canberra; also working with Australian Wine Archives managing an exceptional boutique wine portfolio.
Looking for a change of scenery, when the opportunity arose to return to his original training ground Warrenmang
Vineyard Resort, Finn jumped at the chance to move back to the country. As the resort manager, Finn’s varied
training saw him effortlessly provide both genuine country hospitality and five star service. On any given day he
may find himself providing winery tours, assisting at cellar door, working in the dining room, or hosting an eight
course degustation dinner event for 100 guests.
Finn’s final return to Bendigo came at the request of the committee to manage Bendigo’s exclusive Sandhurst
Club. It was during this time he again began to date Sasha, marrying in 2011.
The past two years have seen Finn take a hiatus from the hospitality industry. Whilst the ideal of free weekends
and evenings seemed appealing when raising a young family, it didn’t take long for Finn to realise how much he
missed being submerged in a world of fine wine, his daily dose of service adrenalin, the team camaraderie and of
course, his patrons.
Finn Vedelsby is a formidable host. His provision of fine restaurant service, sommelier training and knowledge of
beverages is exceptional. He has trained and mentored bar and floor staff for more than 15 years, and boasts
past employees finishing in the top three of the Australian Bar Tender Awards in Sydney. He has also been a
regular guest ‘expert’ at local wine and beer related events.
Contact Details:
Front of House Manager / Director: Finn Vedelsby E: finn@rocksonrosalind.com
Executive Chef / Director: Ben Massey E: ben@rocksonrosalind.com
Restaurant Manager: Lincoln Francis-Wright E: linc@rocksonrosalind.com
Marketing & Publicity Manager: Kathie Bolitho E: kathie@toughcookiemarketing.com
Profile and Venue Images are available for download from our website. Additional images may be arranged upon
request, please contact: Kathie Bolitho 0407 422052
Rocks on Rosalind - Menu Sample
____________________________________FIRST FLAVOURS
Ciabatta Bread
V (GF on Request) $7.90
Garlic oil, Parmesan & chilli oil
Watermelon & Crab Broth
GF
$16.90
GF
$17.90
GF
$15.90
Saffron, watermelon, tomato & steamed spanner crab meat
Seared Half Shell Scallops
Fennel puree, prosciutto & grape dressing
Pork Belly
Master stock poached pork belly, black pepper caramel & pickled diakon salad
Charcuterie Plate
(GF on Request)
$18.90
V / GF
$13.90
A selection of cured meats, pork rillettes, duck parfait & crusty bread
Zucchini Ribbons
Warmed ribbions, globe artichokes, asparagus & pistachios
Salt & Pepper Squid
$14.90
House made Firecracker sauce & fresh lime
Meredith Goats Cheese
V / GF
$14.90
GF
$19.90
GF
$19.90
Sumac crusted goats cheese, asparagus & raisins
King Prawns
Pan fried king prawns, lardons, tomato flesh & spinach
Crispy Duck Terrine
Globe artichokes, chorizo, grapes, cherry tomatoes & aged balsamic
Soft Shell Crab
$17.90
Cucumber & bean sprout salad, soy & ginger caramel
Lamb Loin
$19.90
Porcini crusted lamb loin, truffled soft polenta
Hand Cut Chips
V / GF
$8.90
V / GF
$14.90
Hand made twice cooked chips, garlic aioli
Blue Cheese Salad
Gorgonzola blue, caramelised walnuts, reconstituted figs & rocket
______________________________________MAIN COURSE
Royal Thai Yellow Curry
GF
$39.90
Moreton bay bug tails, scallops, prawns, bok choy & steamed jasmine rice
Romesco Vegetables
V / GF
$26.90
Truffle soft polenta, zucchini ribbons, Lebanese eggplant, roasted capsicum & candied cashew nuts
Szechuan Crusted Half Duck
$37.90
Pickled papaya & beansprout salad, tamarind, chilli caramel
Saffron Crab Pasta
$26.90
Spanner crab meat, saffron angel hair pasta, tomato, chilli, garlic & parsley
Pistachio Rotolo
V
$26.90
GF
$38.90
GF
$35.90
Ricotta, pistachio & spinach, roast capsicum ragout & watercress
Waygu Porterhouse
Potato & thyme gallette, pumpkin puree & shiraz jus
300g Rump cap
Hand cut chips, sautéed spinach & shiraz jus
Please refer to our specials board for a range of additional locally inspired dishes, and seafood
creations.
__________________TASTING BANQUET
10 TASTES $50 PP
Ciabatta Bread
Garlic oil, Parmesan & chilli oil
Seared Half Shell Scallop
Fennel puree, prosciutto & grape dressing
Salt & Pepper Squid
House made Firecracker sauce & fresh lime
Pork Belly
Master stock poached pork belly, black pepper caramel & pickled daikon salad
Crispy Duck Terrine
Globe artichokes, chorizo, grapes, cherry tomatoes & aged balsamic
Zucchini Ribbons
Globe artichokes, asparagus & Pistachios
Blue Cheese Salad
Gorgonzola blue, caramelised walnuts, reconstituted figs & rocket
Hand cut Chips
Twice cooked chips, garlic aioli
Soft Shell Crab
Cucumber & bean sprout salad, soy & ginger caramel
Lamb Loin
Porcini crusted lamb loin, truffled soft polenta
______________________________DESSERT & CHEESE
Our dessert menu is your design and creation. Choose a plate just for you, or many items for a few, or just a few
for two. Order each item individually for $4.90 or 12 items for $49.90
Items
Chocolate
Pan forte
White chocolate parfait
Tia Maria pate
Dark chocolate & spiced rum tart
Rocks brownie
Aztec chocolate pot
Fruit & Citrus
Passionfruit semi-freddo
Raspberry & frangipane tart
Strawberries & mascarpone
Pear crumble
Saffron & Kaffir lime pannacotta
Puddings
Orange & cardamom
Sticky date
Callebaut chocolate
Raspberry & apple
Fig & walnut
Cheese
$12.90 per portion
Our selection changes regularly, each cheese portion is 60g per piece, served with lavosh, fruit, quince paste &
grapes.
______________________________$39 LUNCH SPECIAL
7 dishes, accompanied by a glass of Finn’s special choice ‘wine of the moment’. Available any day of the week.
1.
Ciabatta bread with garlic, parmesan & chilli oils
2.
Half shell scallop, fennel puree, prosciutto & grape dressing
3.
Pork belly poached in master stock, black pepper caramel & pickled daikon salad
4.
Porcini crusted lamb loin, truffled soft polenta
5.
Moreton Bay bug in Royal Thai yellow curry, steamed rice
6.
Gorgonzola blue cheese salad, walnuts, figs & rocket
7.
Hand cut chips twice cooked with garlic aioli
Rocks on Rosalind: Beverages
__________________________________PHILOSOPHY
I love beer. I have always loved beer.
I love that nowadays beer’s resurgence in popularity offers us different brewing techniques, hop profiles and
mouth feels. It offers us choice; beers to quench that “hard earned thirst”, beers to savour and discuss, and beers
to totally destroy your palate.
I love wine, all wine. I am no varital-ist, but I certainly prefer some wines over others.
I love that wine is such a subjective obsession. It is fun to share a glass with friends, and discuss the drink. I
have spent the best part of my life “tasting and researching” just so that I can share my experience with you, my
guest. Each wine has been rigorously “tested” to ensure that the example on the list is the best expression of that
style, from that region for the money.
I love cocktails.
I love that cocktails are strong or virgin, classic or modern, aperitif, savoury, sour or sweet. A classic cocktail
brings me to a place long forgotten, an art-deco world of opulent Gatsby like chic. A modern cocktail can cleanse
the palate, enhance a meal or finish an evening in style. Served as a long drink, in a fancy stemmed glass, a flute
or even a tiki mug with an embossed head on it the variations of cocktails are boundless.
Harry Johnson (first published1882) said it well “The greatest accomplishment of a bartender lies in his ability to
exactly suit his customer...”
I trust you will find something within the following pages to satisfy your every desire, enhance your dining
experience or simply just to drink.
Kind Regards,
Finn Vedelsby
Director & Beverage Enthusiast
A downloadable copy of our extensive beer, wine and beverage list is available from our website.