Sydney's north-west has a new fine diner in Rawsons, featuring local seafood and a custom-made meat fridge at the entrance where cuts of premium beef become acquainted with sea salt and herbs for up to four weeks to intensify flavour.
"Our guests can expect a clean, bold style that aims to produce a 'wow' reaction," says Rawsons' executive chef Nick Whitehouse, who has spent time on the pans at Flying Fish and appeared on MasterChef: The Professionals. "Each dish tends to feature three or four key ingredients that bring out the best in a familiar protein in an unfamiliar way."
The restaurant is part of the Epping Club and dishes include fried artichokes with butter mayonnaise, lemon and smoked salt ($14.90), Kurobuta pork belly with poached Hawkesbury squid, caramel soy and English sprouts ($26.50), flat-iron steak with roasted onion and mushroom ($27.50) and free-range chicken breast cooked under a brick and served with stone fruit and dressed grains ($25).
Diners keen for a quick snack and cocktail can grab a seat at the bar and knock back nearly-raw seafood such as cold-water scallops with honeycomb vinegar ($13) and seared prawns with garlic butter powder ($12). Rawsons is also rocking a breakfast menu on weekends.
The ex-services and community club's cellar is set to expand and the restaurant will also host monthly winemaker dinners; the first is on March 31 and showcases drops from both Oatley and Hancock and Hancock wine.
"Our community is changing," says Epping Club CEO Peter Saez. "The new wave of professionals in the area are calling for food options that are in line with the standard they would enjoy in the city suburbs."
45 Rawson Street, Epping, 02 9876 4357
Wed-Sat noon-3pm, 6pm-late; Sun noon-3pm. Breakfast Sat-Sun 9-11:30am