The Epping Club’s Rawsons Restaurant has been announced the winner of the ‘Best Restaurant in a Club Pub or Tavern’ category at The Savour Australia Restaurant and Catering Australia 2017 Awards for Excellence.
Launched in early 2016, Rawsons has been at the forefront of the movement towards a more refined, better quality approach to food and raising the bar when it comes to service in club dining.
Peter Saez, CEO at The Epping Club accepted the award on the club’s behalf and said it was an honour to be recognised among the best in hospitality.
“We are fortunate to have the very best at the helm including executive chef Nick Whitehouse, who has a background in hatted restaurants, and food and beverage manager Ryan Clarke to bring the very best restaurant experience to Epping. It’s not only breaking new ground for the club industry, it’s remarkable for the area.” Saez said.
Ex MasterChef the Professionals contestant Chef Nick Whitehouse, who hails from Sydney icons Flying Fish and Wildfire, spearheads the kitchen with a ‘nose to tail’ approach, creating signature dishes from both primary and secondary cuts of meat. He also makes many day-to-day and more unusual elements by hand including house churned butter and parsnip skin vinegar respectively which add to the experience when dining at Rawsons.
Since its launch, Rawsons has set the standard for affordable refined dining in Sydney’s north-west and continues to showcase innovation with themed dinners including ‘I am Pig’, an ode to pork, and regular partnerships with iconic Australian wineries.