It is a simple meaty bolognese that is not bulked up with vegetables. the charcoal grilled squid, the wood oven baked polpette and an anti pasta dish which we requested they make that had some cheese and prosciutto. For main I had the King George Whiting. I found the whole experience to be great from the moment we walked in to when we left. The staff were very professional.

I went to Rosetta for my wedding anniversary dinner. The atmosphere and service was fantastic. The food was ok but not as special as i expected or thought i paid for. And the restaurant was difficult to find. You dont enter the restaurant through the casino...you have to exit the casino to get to the entrance. The signs were not very clear on how to find it. We got lost and had to ask security for directions.

Approximate cost: $80 per person

Really disappointed with the quality of food here, very bland considering the price tag. The only positives was our lovely waiter who was very friendly and the interiors which are quite quirky. Loved the high back booth like table we were seated on.

An italian restaurant by Neil Perry. Rosetta is a warmer and more feminine , in contrast to the more serious, masculine Rockpool.
Rosetta is a beautiful, airy, light filled restaurant located at the foot of crown towers. The restaurant is luxury italian in style - think Palazzo Versace.
Marble adorns the floor, bar tops, table tops. Ornate chandeliers hang suspended from ceiling domes.
On a sunny day, the outdoor terrace is lovely - featuring wicker chairs and pucci cushions. Sprigged satin drapes line the floor to ceiling windows.
Inside, there are plump red velvet & gold braid corded lounges with matching cushions.
A healthy number of waiters in white tuxedo jackets and patterned bowties roam the restaurant.
The menu itself is traditional old school italian. No modern quirks, just age old italian cuisine..
Verdict on the food was mixed - some dishes were fantastic others less so.
The entrees and pasta items were a general disappointment - uninspired, lacking in flair and servings were tiny. The Zuppa di Baccala (salt cod with chickpeas, tomato & chilli, $25) was a one ladle serve of the named vegetables & silverbeet in broth, scant flakes of salt cod, and a square of toasted bread. Fried Calamari ($32) was literally an entree sized plate of finely sliced fingers of squid and zucchini crumbed and fried with a wedge of lemon on the side.
The mains were more reasonably sized, however again they were unimpressive and lacking. The Coniglio (white rabbit cacciatore with grilled polenta $42) was simply pieces of the stewed rabbit with a very small square of grilled polenta on top. The absence of the cacciatore stew and vegetables etc was very noticeable. Similarly, the Cotoletta ($45) was simply a large thinly pouded piece of pan-fried crumbed veal cutlet with fried sage leaves and lemon-caper salsa. Though both tasted good, they were unexceptional and were dishes that looked like and could be ordered at any gastro pub with equal results for a larger serving and lower price tag.
For dessert, we ordered the Bonet $19. This was a delectable, ultra sophisticated chocolate budino custard. It was rich, dark, smooth and had a lovely balanced flavour combining chocolate, coffee, caramel and rum. It is made using Valrhona bitter chocolate and has a luxurious texture that is just right. The bonet comes in a laced in a pool of coffee/caramel./rum syrup and crowned with a generous dollop of double cream.
On the whole, Rosetta is a nice restaurant, however the food does not push boundaries, lift the imagination or raise particular excitement, and though execution is flawless, the servings are small and pricing leaves a lot to be desired for rather simple food.
However, it would be a good place for business or group events where budget is not in issue, but reliable food, showcase service and surrounds are paramount.

Approximate cost: $40