A day at the races: why trackside dining is Sydney’s hottest ticket

You go to the races for the thrill, the excitement, and the chance to dress up. But the sights and sounds of race day aren’t complete without savouring the food on offer.

Dining at the track is part of the social occasion. If the day calls for dressing up, shouldn’t the food follow suit?

Food is part of the theatre of the track and another reason to be here for it. For those wanting to make a day of it, hospitality packages bring together exceptional food, drinks and live entertainment, all without missing the action.

There are as many elevated race day dining options at the Australian Turf Club as there are racegoers, from an intimate table for two to a lively afternoon with friends. Whatever brings you to the track, there’s a dining experience to match.

No matter the experience, you can bet on delicious food and first-class service.

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Social racegoers will make a beeline for Basecamp, an exclusive three-level trackside sanctuary in the heart of Royal Randwick’s Members Reserve because The Riders Club is one of the most vibrant ways to experience the Sydney Everest Carnival.

Grab your gang and flit between the indoor hospitality space and the trackside lawn throughout the day as you graze to your heart’s content. It’s not a sit-down lunch, but that doesn’t mean you’ll go hungry. Start with roving canapés, move onto substantial bites and finish with sweets, cheese and late-afternoon savouries.

Just like some of Sydney’s best restaurants, the menu spotlights incredible Australian produce; White Pyrenees lamb, native bush tomato and decadent local cheeses.

On offer are delicate hickory-smoked salmon finger sandwiches with dill and caper creme fraiche, hearty slow-cooked White Pyrenees lamb shoulder with herb polenta, charcoal-grilled chicken skewers with bush tomato and chimichurri plus an interactive Peking duck station where you can build-you-own-bao.

Later in the afternoon, indulge in handmade petite desserts, buttermilk scones, an impressive showcase of artisanal cheeses and mini beef pies.

Executive chef Craig Knudsen says the menu has been designed to complement the social element of racing.

“We want the food to be part of the fun of the day. At The Riders Club, it’s not about sitting down for a formal meal, guests can graze throughout the afternoon, move around and enjoy different dishes as the day unfolds.”

The Botanic has a similar vibe, with gourmet grazing and curated cocktails overlooking the Theatre of the Horse. It’s a prime position for the pre-race parade and After The Last concert series on both TAB Everest Day and The Big Dance on Cup Day.