With hotels redefining themselves as gastro-pubs every day, registered clubs are arguably the last bastion of the 'beer and meat pie'-feed. However, the gourmands have already moved into The Epping Club (it's probably for the best), resulting a more upmarket eatery for Epping's locals. So long bangers and mash, and welcome kurobuta pork sausages with parsnip mash and veal glaze. The rest of the menu is a modern Australian feast of global flavours, from steamed barramundi with lemongrass, spring onion and ginger; to bruschetta with Persian feta, olive tapenade, basil and tomato. The Terrace Bar and Grill is quite a separate destination from the rest of the club (you don't have to munch on your gnocchi among the beer-swilling masses) but the presence of the neighbouring bars makes a palate-cleansing ale too convenient to resist.
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