Menu







Special 2 & 3 Course Lunch Members

35/45

members receive a 5% discount on menu prices

(includes entrée, main, dessert)

 

entrée

soup of the day 
with crusty shiacciata bread

chef's dim sum selection

salt & pepper calamari
burnt lime, watermelon salsa & balsamic glaze (df)

coconut poached chicken breast strips
fresh mango & snow pea tendril salad (gf, df)

 

main

tempura barramundi fillet
crispy chips, salad & house tartare

pan seared Cone Bay barramundi
pommes paille saffron veloute, caviar & sautéed asparagus 

thai red chicken curry
jasmine rice & asian vegetables (gf)

cornfed chicken supreme
pickled sauerkraut, green beans, cauliflower purée & green peppercorn jus (gf)

signature smoked rump cap 200 gram
58°c slow cooked kilcoy 100-day grain fed marble score 2+ (gf)
(medium or cooked through)
butternut squash risotto
shallots, ricotta, crispy sage & toasted pine nuts (gf, v)

dessert

 
bread & butter pudding
almond, raspberry & brandy anglaise

baileys brulee,
pistachio biscotti, butter crumble & edible flowers

virgin tequila sunrise panna cotta
passionfruit pulp & compressed melons (gf, v)

 

soup & bread

Oysters

Entree

Main

from the grill

dry-aged grill

all grill & dry age steaks are served w/ sidewinders, confit tomatoes, snow pea tendrils & a sauce of your choice
 
Dry aging is a method of concentrating natural flavours of quality beef, as well as the tenderisation of meat. Chef Sanju selects the best cuts of premium Australian beef, which is aged in-house for up to 45 days. The dry-aged grill selection at Rawsons is not readily available outside the finest steakhouse restaurants.

sides

sauces

desserts

BREAD & BUTTER PUDDINGalmond, raspberry & brandy anglaise (v)
COFFEE STONEchocolate soil, crispy pearls, mascarpone cream & raspberry dust
VIRGIN TEQUILA SUNRISE PANNA COTTApassion fruit pulp & compressed melons (gf, v)
PAN SEARED CONE BAY BARRAMUNDIpomme paille saffron veloute, caviar & sautéed asparagus
BLUE SWIMMER CRAB LEMON & CORIANDER RAVIOLI& asian broth (df)
BUTTER SEARED SCALLOPS FIGS & WATERMELON RADISH SALADyellow cherry tomato prosciutto crisp & ginger plum reduction (gf, df)
COFFEE CRUSTED LAMB BACKSTRAPbeetroot hummus, pickled eggplant & pomegranate jus (gf)
CONFIT DUCK MARYLANDbutternut pumpkin puree, beets, pearl barley, quince paste, cocktail onion & molasses
TRIO OF HOMEMADE DIPS& bread (v)
PETUNA OCEAN TROUToyster mushroom, new potato, truffled spring pea sauce & tapioca puff (gf)
CRISPY SKINNED PORK BELLYtextures of beets, nut emulsion & mixed berry relish (gf, df)
SIGNATURE SMOKED RUMP CAP 250 GRAM58°C slow cooked (medium or cooked through) kilcoy 100-day grain fed marble score 2+ (gf, df)
TUNA TATAKI SHICHIMI TOGARASHI, WASABI AIOLIsoy glaze & garlic crisp
Rawsons Dinner

Rawsons Christmas Menu

Choice Menu 

Two Course 45

Three Course 55


entree

crispy skinned pork belly 
twice cooked pork belly with apple & celeriac remoulade (gf)

beef ravioli
caramelised onion, tomato & basil coulis (df)

 savory bread & butter pudding
tomato, goat cheese, watercress puree & wild rocket

main

 baked turkey breast
duxelles, broccolini, mash potato mulled cranberry jus (gf, df)

slow roasted pork loin 
8-hour roast pork loin, parsnip and swede panache & vanilla apple jus

butternut squash risotto
shallots, ricotta, crispy sage & toasted pine nuts (gf, v)

dessert

 Christmas plum pudding
boysenberry compote & crème anglaise (v)

vanilla panna cotta
fresh mint & mixed berry compote (v)

 

 

 Table d'hôte

Two courses 45
Three courses 55 


entrée

soup of the day
with crusty shiacciata bread

chef’s dim sum selection

salt & pepper calamari
burnt lime, watermelon salsa & balsamic glaze (df)

coconut poached chicken breast strips
fresh mango & snow pea tendril salad (gf, df)


main

tempura barramundi fillet
crispy chips, salad & house tartare

pan seared Cone Bay barramundi
pommes paille saffron veloute, caviar & sautéed asparagus

thai red chicken curry
jasmine rice & asian vegetables (gf)

cornfed chicken supreme
pickled sauerkraut, green beans, cauliflower purée & green peppercorn jus (gf)

signature smoked rump cap 200 gram
58°c slow cooked kilcoy 100-day grain fed marble score 2+ (gf)
(medium or cooked through)

butternut squash risotto
shallots, ricotta, crispy sage & toasted pine nuts (gf, v)



dessert

bread & butter pudding
almond, raspberry & brandy anglaise

baileys brulee,
pistachio biscotti, butter crumble & edible flowers

virgin tequila sunrise panna cotta
passionfruit pulp & compressed melons (gf, v)




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

NEW BREAKFAST MENU

Last orders 11.15am. Weekday Breakfast available in the Brasserie

From the counter

From the kitchen

SIDES

Vittoria Espresso Coffee

LDMT Tea

KERRI JUICE

Various Breakfast Items
Rawsons Big Breakfast
Eggs Benedict
Maple Spelt Toasted Muesli
Green Breakfast
Seasonal Fresh Fruit with Greek Yogurt
French style Omelette
French style Omelette
Various Breakfast Items
Banana Bread
Various Breakfast Items
Oatmeal Porridge
Parmesan Scrambled Eggs

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