Chiswick 10th Birthday | our birthday month has ended.

 

Throughout the month of May, we celebrated 10 years of being at the heart of the Woollahra community.

 

For four weeks the party did not stop as we celebrate our 10th birthday. We offered a special birthday collective menu, an exclusive digital recipe book featuring the secrets to our favourite recipes over the years, and our limited edition birthday Providoor box which allowed you to recreate the Chiswick experience at home. 

 

In creating the Chiswick 10th birthday menu, Matt Moran and head chef Taylor Cullen utilised the produce grown in our backyard kitchen garden, as well as continued our support for some of the best local suppliers, creating a menu that paid tribute to our signature dishes from the past decade, all while looking ahead at our next ten years. 

 

 

 

 

Download your Recipe Book

10th Birthday Collective Menu | this menu has ended.

Chiswick flatbread, herbs, garlic, olive oil (v) (nf)

Barra-masalata, vegetable chips (nf) (df)

Popcorn prawns, pickled chilli, chipotle aioli, Chiswick garden herbs (nf)

 

 

Grilled peppers, harissa, puffed rice, bush tomato, native mint (v) (nf) (gf)

Confit duck leg, bitter leaves, orange caramel, mustard seed (nf) (df) (gf)

 

 

Butterflied trout, finger lime, trout roe, herb dressing (nf) (df) (gf)

Chiswick slow-roasted lamb shoulder, chickpea salad, mint salsa, hummus (df) (gf)

Chips, celery salt, herb mayo (df) (nf)

 

 

Skillet chocolate chip cookie, vanilla bean ice-cream (v)

Salted fig caramel and almond bombe Alaska, lemon balm

 

 

Serves 2+ people. Please note if you are a table of 8+ people, you will dine on this set menu.