The George Street venue received the honour on Monday night at the Australian Hotels Association NSW Awards for Excellence gala presentation in Sydney.

Despite a plethora of nominations over the years, it was the restaurant’s first win in the prestigious awards program.

Stuart and Kirstyn Peel – who have been at the helm of The King’s Table for almost four years – said it was the establishment’s broad appeal that set it apart.

“They look at service, food, value for money, even the decor in the restaurant,” Mr Peel said. “I think they would have been impressed with the broad range of meals we offer, and the quality.”

The King’s Table offers everything from breads and entrees, to pastas, mains and desserts.

“We have a pub grub menu as well, so there’s really something for every taste that walks through the door,” Mr Peel said.

“We’re probably most famous for our surf and turf dish and the seafood plate.

“We have one customer that comes here from Sydney every few weeks for work. Every time he’s in town he comes in to have the seafood plate because he reckons it’s the best seafood plate he’s ever had.”

Mr Peel said the restaurant does a solid trade throughout the week.

“We’re fairly busy all the time, we put out about 1500 meals a week on average,” he said. 

The team behind the award consists of five full-time chefs, two kitchen-hands and seven wait staff. 

“It’s quite a big team, and thanks must go to them for making this award happen,” Mr Peel said.

Located inside the Kings Hotel, The King’s Table was also nominated in the Best Steak Venue category, and as a top 10 finalist for the Overall Country Hotel of the Year award.

Hotel owner Angus Gibbons thanked the loyal customers of the business for their support.