Came here a year ago on their opening - was not impressed as the dishes took an eternity to come. Decided to give it another go given it's been a year - and boy were we impressed! The staff were very friendly, gorgeous with my kids. We ordered the Smoked Rump Cap on the recommendation of our waitstaff - she said it's their signature dish. It was heavenly - moist, tender, and absolutely delicious. Even my 6 year old daughter who usually don't eat much meat requested to try - and tried and tried for about 4 mouthfuls! The onion rings we ordered as its side was lovely as well. Finally we ended the dinner with their passionfruit souffle - this is big enough for 2 adults to share so beware - even...
I arrived with a friend with high hopes - there had been so much hype about the new chef. We both ordered steak.The good: the vegetables were nice although they were charged as an extraThe bad: the steak was appalling - full of gristle and fat (and this a rump steak). I left the majority of mineThe hmmm... Waitstaff were terribly friendly and tried so hard but need some training about unobtrusive service. I also got the impression that they did not actually understand what they were saying when describing the dishes which were dreadfully fussy and pretentious.It was moderate to expensive and certainly not value for money. I will not be returning.
The menu at Rawson's was peculiar. A pea soup that wasn't bad but a huge serving for an entree, and zucchini that was just sliced thinly on top of some chard. Chard was big on the menu at Rawson's. A slab of chicken. A fillet of unadorned silver dory. Nothing I couldn't have done myself. Chocolate mousse that had coco pops - YIKES! - for decoration, I suppose. Took forever and cost the earth. Oh well, we got out of the NYE heat for a couple of hours. But we won't be going back to Rawson's.
Rawson's arrived as a "new" table service venue at the Epping Club, with a new chef and menu. While the menu did change (including an increase in price and a decrease in what was included) and the food standard did improve somewhat from the previous version, I could not regard it as value for money. We have been there several times for lunch. Service can be patchy, but is generally ok. A new menu was claimed for 2017 but unfortunately the changes were modest.
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Having recently indulged in a delectable menu from Rawsons I can highly recommend this restaurant. Our waiter Luke was more than accommodating. Our party selected dishes from the specials of the night. We weren't disappointed. I had the fish & the sides which were more than adequate in portions were also delicious. Overall a most enjoyable degustation night. The desserts would satisfy any palate.
Nine of us really enjoyed the Chefs Table at Rawsons last night.The service, the staff and the food were first class, in fact the best that I have experienced in a 'club' anywhere in Sydney. Of eight or so courses served, each introduced by the head chef, there wasn't a boring or tasteless one to be found. We were made to feel very special.
I am still surprised that Rawsons Restaurant is in an R.S.L.. The food from Executive Chef Nick Whitehouse is the master stroke of this venue. I will definitely return for more of that food - so much to love. Dry aged beef, salmon and desserts that will make you joyously more plump.Full Review is now up on Spooning Australia.
As a member of this club I have enjoyed many meals at Rawsons over the years without any complaint. My last visit revealed a new limited menu. I ordered fish which was all but inedible. Unless things change for the better will not be returning- next time go to the bistro or the pub across the street!
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This place is part of the Epping Club, but the food is not 'club food': it's really top of the range. A super place for a great meal: only complaint is that the dessert menu is limited.
This was a great experience. The steak was absolutely beautiful topped off by lovely fresh crunchy snowpeas and other vegies. The 'steak chips' were also nicely done.
