Rawsons Restaurant

Level up club dining! Economical cooking sees an oversupply of honeycomb turned into an intriguing honeycomb vinegar gel, slathered onto a plump, Cold Water Scallop ($13). The scallop is seared to golden brown but sliced to reveal its barely cooked innards – it’s beautiful, outperforming Oysters ($16/6), which arrive without enough of their natural liquor. Everything in-house, starting with salt-flake crusted butter and the “Og” House Smoked Salmon ($16.90). The subtly smoked, dry cured fish is thinly sliced, then scattered with capers, dill and rye crumbs, against a dollop of sour cream cheese. Ingredients are kept simple, allowing the produce to shine in dishes like a Whipped Goats Curd Ricotta ($14.90) painted onto stylish earthenware under a pretty panzanella salad of scorched tomatoes. Scottish Cock-a-Leekie soup is the inspiration for a homey, skin-off, free-range Chicken Breast ($25) sitting on leek puree, with a clever prune garnish. It’s simple yet well ...read more

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 of that food - so much to love. Dry aged beef, salmon and desserts that will make you joyously more plump.
Full Review is now up on Spooning Australia.