Don't just take our word for it

The Drop

29.09.17

The Epping Club’s Rawsons Restaurant has taken out the NSW award for ‘Best Restaurant in a Club, Pub or Tavern’ 2017 Restaurant and Catering Awards for Excellence.
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Hills News

08.08.17

Curtis Prior recently put on his chef’s hat and strapped on his apron to take on some of state’s best young chefs in the Nestle Golden Chef’s Hat Award
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Excuse me Waiter

06.08.17

We were pretty impressed by how reasonably priced Rawson’s is considering the quality and execution of their dishes.
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Northern District Times

19.05.17

"Rawsons is a fine dining restaurant within a club, and the dishes that followed showed Whitehouse’s team is just as determined to make that point as when it opened early last year"
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KIIS 106.5

18.05.17

"Rawsons is now home to an unpredictable and incredibly unique culinary experience, The Chef’s Table. I was lucky enough to try it and was absolutely blown away"
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From Sydney With Love

24.04.17

This restaurant has a lot going for it! Everything we tried on the menu was thoughtfully prepared, tasty, balanced and beautifully presented, but even better – the prices are very affordable given the quality of the food!
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Spooning Australia

14.04.17

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.
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Hospitality Magazine

16.02.17

The Epping Club’s CEO Peter Saez shares his take on the future of the club industry and its movement towards premium dining. When the Epping Club went against the grain by introducing a new premium dining restaurant in a club in 2016, it was a bold move that shook the $5 schnitzel stereotype.
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The Urban List

31.01.17

We’re all for a degustation dinner (the more food we try the merrier, right?) so if you’ve never tried a bacon candle or a piglova… here’s your chance to catch up. Five courses. All of the wine. Sounds like a mighty fine night if you ask us.
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Flight Centre

30.11.16

The executive chef at the Epping club’s new fine-dining restaurant Rawsons brings a wealth of experience from fine restaurants around the world.
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Weekend Food Escapes

29.11.16

The beef cheek is a highlight for me at Rawsons in Epping, with it's sticky sweet and tender flavours. The truffle milk is smooth and I love truffle flavours. This is so delicious.
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The Daily Telegraph

15.11.16

If you can’t believe these dishes come from a club, you need to turn your eyes away from town and to opportunities which may be just around the corner.
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Food Service News

08.11.16

Getting ready for the demands of the Christmas holidays has never been easier with the foodservice guide to prepping, planning and making a profit during the festive season.
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Western Sydney Food Blog

04.11.16

Lunching at Rawsons was a relaxing experience which gave us a taste of the finer things in life. The food, the wine and the service here were more than impressive. Its great to see yet another Sydney club offering a unique dining experience at a very reasonable price.
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Postcards From Peta

01.11.16

We did the $55 group menu, such amazing value and delicious food, finished with a bang of a dessert - I would duck up to Epping just for this dessert!
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The Urban List

04.08.16

When a chef has worked in Michelin star restaurants in Europe and has appeared on Masterchef ‘The Professionals’, you know you’re in for a treat (and a really tasty time).
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Eat Drink Play

01.08.16

Rawsons Restaurant is indeed a gem in among the ever-climbing apartment towers of suburbia. There’s really nothing like it around!
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The Urban List

01.08.16

There is one restaurant in Sydney that has those in the know talking, and we want to keep you as part of the in crowd. Rawson’s Restaurant in Epping, in the Epping Club to be exact, needs to be at the top of your restaurant bucket list.
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The Daily Telegraph

26.07.16

About 340 guests dined on executive chef Nick Whitehouse’s A Touch of Spice menu at The Epping Club which included house-smoked Tasmanian salmon and smoked dry-aged Kilcoy rump cap.
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The Urban List

22.07.16

Rawson’s Restaurant opened earlier this year in the dining area of the Epping Club. There’s a custom dry-aged meat fridge and a raw seafood bar. With this fine dining experience you won’t remember that you’re in an RSL club.
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Sir and M'lady

10.07.16

In this modern dining environment – the food is exceptional and the servings are generous. Rawsons is a foodies retreat and a place that you'll want to revisit plenty of times.
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The Urban List

09.07.16

Rawson’s has turned suburban dining on its head, bringing their clever take on club dining to the North Western suburb of Epping.
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Northern District Times

08.07.16

Friday, July 15, is the birthday and the club’s Food and Wine Festival. Join your friends for a great night sampling delicious food and wines, while also raising money for the Ward Angels.
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Sydney Chic

04.07.16

Last week I attended a great event as Rawsons Restaurant Epping; Tyrrell’s Best of the Vats wine dinner. Matched to a five course degustation it was a great night.
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The Urban List

30.06.16

It’s not just wine, it’s wine and food with five of Tyrrell’s favourites used to conjure up an extravagant five course menu designed by Rawson’s executive chef Nick Whitehouse.
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The Daily Telegraph

28.06.16

Rawsons at The Epping Club will host The Best of the Vats Wine Dinner with Bruce Tyrell featuring a five-course degustation menu prepared by award-winning chef Nick Whitehouse.
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Studio 10

13.06.16

He's cooked for the likes of Lady Diana and Prince Charles. But now chef Nick Whitehouse cooks for Studio 10!
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The Daily Telegraph

30.05.16

At Rawsons, executive chef Nick Whitehouse’s dish “Hawkesbury River squid 30 seconds fragrant herbs” pretty much says it all about the “nearly” raw bar
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2 Hungry Guys

28.05.16

Without the need to venture into the city you will find here high quality food prepared with the utmost passion and care in a beautiful venue that is perfect for all types of events and diners.
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I Ate My Way Through

28.05.16

Nick's food focus is as you would expect of someone of his level and background, using quality ingredients and techniques to best show off his ingredients and their own flavours.
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Broadsheet

19.05.16

Epping isn’t known for having restaurants like Rawson’s. There are great venues in the area, but nothing like Epping Club’s new bistro. “The idea was to have a restaurant in a club that was breaking new ground in the club industry,” says head chef Nick Whitehouse.
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Sydney Scoop

15.05.16

Rawsons restaurant is a top notch establishment even if you don't think about the (small) price. The food is creative and interesting, well crafted and delicious, a little bit modern and a little bit classic, and is supported by knowledgeable and professional service.
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The Plated Feed

10.05.16

The simple plating with precisely arranged & layered ingredients on the fish creates enticing volume and a beautiful presentation.
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Does My Bomb Look Big in This?

08.05.16

Truth be told, I’m probably not the average Epping Club diner, however after this meal, that could be something I remedy.
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Football NSW

05.05.16

Chef Whitehouse’s culinary style will incorporate traditional cooking techniques and passion for quality, local ingredients to create modern timeless dishes in line with the seasons.
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For Food's Sake

26.04.16

With an impressive background having worked in a number of hatted and Michelin starred restaurants around the world, Rawsons was wanting to muscle in on the dining scene with a heavy hitting chef at the helm.
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North Shore Mums

26.04.16

Recently opened, Rawsons is gaining a reputation for exception food at great price.
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Northern District Times

08.04.16

Originality and innovation are what set Epping Club’s new restaurant Rawsons apart. From the meat-fridge at the entrance to the home-cured butter, it is clear that executive chef Nick Whitehouse is stressing his mantra of undersell and over-execute.
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The AU Review

03.04.16

Whitehouse is clearly focused on providing a ‘wow’ factor with simple plates of good quality food. Rawsons is a welcome addition to the north-western suburbs, and signals a new twist on fine dining.
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Gourmantic

01.04.16

New restaurant Rawsons is launching into the Epping Club with Executive Chef Nick Whitehouse (MasterChef the Professionals) with a focus on produce and three or four key ingredients that bring out the best in a familiar protein.
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Good Food

28.03.16

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.
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Hills District Mums

28.03.16

Under the management of acclaimed Executive Chef Nick Whitehouse the newly launched restaurant claims honest, seasonal food with a whimsical twist. And we think this is an excellent summary.
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The Today Show

25.03.16

Rawsons Executive Chef Nick Whitehouse is cooking up a feast for Good Friday at Sydney Fish Markets!
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Spice News

22.03.16

Rawsons is set to revitalise the dining scene in Sydney’s north-western suburbs. Headed up by ex-Flying Fish and Wildfire executive chef Nick Whitehouse, the opening of Rawsons signals a new dining direction for The Epping Club.
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Hospitality Magazine

22.03.16

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”.
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Open House Food Service

22.03.16

Fine dining restaurant Rawsons has opened at the Epping Club, helmed by executive chef Nick Whitehouse, previously from Sydney’s Flying Fish and Wildfire.
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Sydney Chic

21.03.16

If you said to me there is a really good restaurant in a club I would have my doubts, however I’m here to tell you that I have discovered a restaurant in a Club that I have no hesitation in recommending; Rawsons which is situated in the Epping Club.
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Daily Telegraph

15.03.16

NICK Whitehouse (ex-Flying Fish and Wildfire) is asking patrons to take a culinary risk with his menu the Epping Club’s new restaurant Rawsons... “We are blowing quite a few minds,” says the former Englishman.
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