Neil Perry predicts the best dishes at his new restaurant Eleven Bridge

• Neil Perry: Why I'm closing Rockpool
• Neil Perry's travel tips
• 17 Australian dishes you must try before you die

Rockpool Est. 1989 is officially dead, but on Monday, Eleven Bridge, a reincarnation of the long-time heavy hitter, will rise from the ashes, with Neil Perry and his crack team, including executive chef Phil Wood and sommelier Sebastian Crowther, still at the helm.

So what's for dinner? The produce-driven approach is still there, but Eleven Bridge will showcase a return to tableside cooking and a celebration of "the mastery and art of the finest cooking", according to Perry.

"We're looking forward to going back to an a la carte menu and the name change, so our customers are more relaxed and not confused.

"Luxury is choice, so they get to come back and have a choice of nine or ten starters and so on. We're very focused on the level of service; dishes finished at the table is one of our signatures, so that will be much more engaging."

Expect local abalone, cooked in brown butter, to be carved and plated table-side, lamb served unveiled in a puff of tea-smoke and Hiramasa kingfish sashimi sauced with aged mirin at the table.

There's also a whole lobster, roasted and split to share with congee and garnishes, a quail poached and served with its eggs in a drunken shao hsing dressing, and chicken served with scallop mousse and a bacon-coffee dashi. Good news for sweet tooths, too.

"We're looking forward to date tart going back to its original size; it was a petite four but now everyone can order a whole slice."

Perry and his Rockpool kitchen forged some of Australia's best-known dishes; from the date tart (calm down, it's still on the Eleven Bridge menu) to the rich and noble lobster congee, and fish fillets poached in coconut milk.

With that in mind, we asked Perry to predict which dishes from the new menu might reach that same cult status, or in the very least, go on to instagrammable glory.

1. Whole partridge steamed in bread with walnut and cabbage salad, $59

"We cook a whole partridge in Chinese steam bread; it's hermetically sealed and steamed, so it cooks to be super tender but really flavourful in a hot and sour sauce," Perry says.

"The bread is broken open tableside and served on the side, to soak everything up. It's really beautiful and a dish that I think people will really love."

2. Hand-picked mud crab salad with salted duck egg mayonnaise, $54

"The mud crab dish is so simple; I love the idea of that beautiful hand-picked mub crab with not too much else going on, just a couple of elements. A lot of energy goes into perfectly picking and cooking the crab, and the salted duck egg mayonnaise really accentuates that taste of the sea."

3. Tea-smoked lamb pastrami with eggplant and raisin salad, $59

"The lamb sits in a pastrami brine for a week, so it takes on a peppery coriander flavour, and then it's tea-smoked and sliced table-side," he said. "It's served with a salad that's almost like a Chinese fish-fragrant eggplant; just super delicious."

4. King prawn mousse rolled in pangrattato served on squid ink butter, $36

"The mousse is a really delicious ball and in the centre, there's a liquid prawn sauce, which turns it into this wonderful moist thing. It's steamed and rolled in Italian breadcrumbs, and served on squid ink butter, which is dark, rich and inky - a nice foil to the prawns."

5. Poached john dory with fresh tofu and miso, $59

"This dory is really delicate but full of flavour; the miso dashi is quite clean and the tofu is very fresh. It's a quite beautiful dish."