Menu







Special 2 & 3 Course Lunch Members

31.90/41.90

(includes entrée, main, dessert)

 

entrée

 seafood chowder
w/ prawns, scallop, pipis, fish & herbed crouton

shaolin drums of heaven
scallion, slaw, szechuan aioli

house made tagliolini & king prawns
lemon gremolata crumbs and heirloom tomato

eggplant manti dumplings
walnut sauce, crème sweet herb, aleppo chilli with herb oil (v)

 

main

pan roasted snapper
bok choy, coriander, and ginger broth (gf)

cornfed chicken supreme
king brown mushroom, carrot puree, mustard sauce (gf)

signature smoked rump cap 250 gram
58°C slow cooked (medium or cooked through)
kilcoy 100-day grain fed marble score 2+ (gf)

green risotto
parmesan crisp, teardrop pepper (gf, v)

 

dessert

mocha & vanilla panna cotta
mascarpone cream, coffee arabica

poached pear cocktail
absinthe, mixed berry jelly, vanilla foam

sticky fig pudding
salted caramel sauce, caramel popcorn, vanilla gelato

affogato
vanilla bean ice cream, salted caramel, espresso

Soup

oysters

ENTRÉE

MAINS

from the grill

all grill & dry age steaks are served w/ waffle fries, confit tomatoes, snow pea tendrils
& a sauce of your choice

dry-aged grill

Dry Aged Meat – Dry Aging is the process of concentrating natural flavours of premium quality beef, as well as breaking down enzymes to further improve tenderisation. Rawsons selects the best cuts and ages beef in specially designed meat cabinets for up to forty days. Our grilled selection is a premium product that’s not readily available outside of steak restaurants.

SIDES

DESSERTS

Table d'hôte
Two courses 49.90
Three courses 59.90

Alternate Drop
(select two of each course)
Two courses 45.90
Three courses 55.90



entrée

seafood chowder
w/ prawns, scallop, pipis, fish & herbed crouton

shaolin drums of heaven
scallion, slaw, szechuan aioli

house made tagliolini & king prawns
lemon gremolata crumbs and heirloom tomato

eggplant manti dumplings
walnut sauce, crème sweet herb, aleppo chilli with herb oil (v)

main

pan roasted snapper
bok choy, coriander, and ginger broth (gf)

cornfed chicken supreme
king brown mushroom, carrot puree, mustard sauce (gf)

signature smoked rump cap 250 gram
58°C slow cooked (medium or cooked through)
kilcoy 100-day grain fed marble score 2+ (gf)

green risotto
parmesan crisp, teardrop pepper (gf, v)

dessert

mocha & vanilla panna cotta
mascarpone cream, coffee arabica

poached pear cocktail
absinthe, mixed berry jelly, vanilla foam

sticky fig pudding
salted caramel sauce, caramel popcorn, vanilla gelato

affogato
vanilla bean ice cream, salted caramel, espresso

KIDS MENU

Includes drink, main and dessert

$15



Main

 Cheese Burger
beef patty, lettuce, tomato, pickle, cheese and tomato sauce

Kids Penne Pasta Tubes (v)
napolitana sauce and parmesan cheese

Grilled Minute Steak
chips and gravy

Crumbed Chicken Schnitzel
chips and tomato sauce

Fish and Chips
chips and tomato sauce




Dessert

Ice cream

 

Sample Menu

Lightly smoked Oysters / warm bacon foam

Tartare Tasmanian salmon / shiso / pickled ginger ice

Sous vide yellowfin tuna / wakame seaweed / black garlic

Flat iron of beef / fondant / smoked king brown mushroom / proper red wine sauce

The Raspberry soufflé 



The Chef’s Table in Rawsons Restaurant is a unique opportunity for private dining with an interactive and engaging food experience. With an ever-changing set-menu designed specifically for you, you’ll enjoy five delicious courses celebrating the seasons.

Known for his fresh, modern flavours and clever twists on the classics you can expect an exciting, interesting and – of course, mouth-watering culinary journey while at the Chef’s Table.

The Chef’s Table is the ideal place for a small group seating 8-10 people and providing an intimate, stylish environment in which to dine. The Chef’s Table is a semi-private space with a divisional wall made of light-capturing, green glass bottles. The raw wood table and rich magenta velvet chairs contrast with the rustic brick and Venetian glass mirror adorned feature walls for a unique and beautiful environment.

Whether it’s a birthday, catch up or just an excuse to dine on amazing food, you’ll love your Chef’s Table Experience.

What to Expect When You Dine at the Chef’s Table: 

• A set menu designed specifically for you 

• Set price per head dining – ideal for groups 

• Dietary requirements can be accommodated and should be advised at time of booking 

• A meet and greet with the Chef 

• Wine matching available upon request 

• Exceptional service with a dedicated waiter

 

Last orders 11.15am. Weekday Breakfast available in the Brasserie

From the counter

From the kitchen

  • Bacon / egg
  • Grilled sausage / egg
  • Hash browns / egg / cheese


  • Maple syrup / toasted pecans
  • Ricotta / berry compote
  • Tiramisu / mascarpone/ chocolate crumbs


  • Chorizo/ potato / parsley oil
  • House smoked salmon / ricotta / spinach
  • Truffle salsa / potato / ricotta


  • Bacon rashers -4
  • Grilled sausage -4
  • Cooked ham -4
  • Hash browns -4
  • Smashed avocado -4
  • Baked beans -4
  • Wilted spinach -4
  • Hollandaise -2
  • Kids menu

  • Nutella
  • Ricotta / blueberry compote
  • Maple syrup / butter


  • Cappuccino
  • Flat white
  • Long black
  • Café latte


  • English breakfast
  • Earl Grey
  • Darjeeling
  • Green
  • Peppermint
  • Lemon & Ginger


  • Orange
  • Cloudy apple
  • Trust the Chef is available every Thursday night at Rawsons! What's the menu? Just trust the chef!

    Enjoy 5 courses created from the best available produce selected by Head Chef Sanju for $60 every Thursday night.

    Here's a sample menu of what you might find...

    Starter
    Oyster 2Pcs, chilli, ginger dressing

    Entrée
    Salt & Pepper Calamari, watermelon & mint salsa, lime & balsamic glaze

    Palate Cleanser
    Blood Orange Sorbet

    Main
    Dry Aged Sirloin, sautéed broccolini, truffle mash & port wine jus

    Dessert
    poached pear cocktail, absinthe, mixed berry jelly, vanilla foam

    This is a sample menu only

    Robert Oatley Presents Reds of Rhône Wine Dinner

    Thursday 25 July from 7pm
    $84 members, $89 non-members

    Hosted by Darren Jahn, this season’s wine dinner will explore the Oatley family’s love of the varieties of France’s Rhône Valley: shiraz, grenache and mouvedre.

    Wines will be paired with a five-course degustation menu celebrating the best of Winter dining.

    efoodies receive a complimentary gift!

    Bookings are essential. Contact Customer Service 9876 4357 or Book Online

     

    Menu

    Beetroot Cured Salmon
    apple, carrot & wombok remoulade, horseradish cream
    Aurelia Pinot Noir Chardonnay Brut

    Chilli Spiked Prawn
    with celeriac puree, prawn bisque
    Robert Oatley Signature Series Grenache (served chilled)

    Confit Duck
    basmati, caramelised apple, star anise, pomegranate
    Robert Oatley Signature Series Grenache Shiraz Mourvedre

    Dry Aged Sirloin of beef
    parsnip soufflé, cabernet sauvignon vinegar reduction, forestiere mushrooms, spinach
    Robert Oatley Signature Series McLaren Vale Shiraz

    Hunter Valley Cheese Selection
    quince Paste, dried fruits/nuts & lavosh
    Robert Oatley Finisterre Great Southern Syrah