Sydney’s Epping Club has welcomed a new fine diner, Rawsons, headed up by executive chef Nick Whitehouse.
Whitehouse, who’s previously worked at restaurants including Wildfire and Flying Fish, has curated a menu boasting a “clean, bold style”, with each dish comprising three or four key ingredients.
Menu items include the ‘raw clams’ rotating special and the signature free range chicken breast ‘al mattone’ (cooked under a brick), with stone fruit, dressed grains and jus vinaigrette.
“There will be a range of verbal specials each evening that give us the opportunity to create something special with produce that may not otherwise fit on the menu. These will be about experimental flavours and unique theatrics to surprise our guests,” Whitehouse said.
The venue also offers a ‘(nearly) raw bar menu’ featuring Hawkesbury River 30 second squid and barely seared prawns with garlic butter powder.
The restaurant’s dcor has a cobbled European feel juxtaposed against lush drapery and a contemporary cellar wall that encloses one of two private dining spaces. At the entrance to the venue is a custom meat fridge where logs of beef sit atop sea salt flakes and herbs for up to four weeks.
The launch of Rawsons forms part of the Epping Club’s plans to upgrade its portfolio of restaurants and create a food destination for residents and workers in Sydney’s north west.
CEO Peter Saez said he believes the area in and around Epping is on the brink of a transformation.
“Our community is changing. The new wave of professionals in the area is calling for food options that are in line with the standard they would enjoy in the city suburbs.
“The launch of Rawsons is a considerable stride towards our vision of providing the community with a range of top-notch, affordable dining destinations,” he said.
Rawsons will also feature the Epping Club’s monthly winemaker’s dinner, the next of which is coming up on 31 March showcasing Hancock & Hancock and Oatley wines.
Rawsons will open Wednesday to Saturday for lunch and dinner, and Sunday for lunch.
