About Chiswick Woollahra
Nestled in Sydney's picturesque Woollahra, Chiswick offers casual dining in a stunning setting.
With many ingredients grown outside the window in perhaps the suburb's only kitchen garden, the menu is alive to the seasons, always ripe with elegant simplicity and perfect for sharing. The natural light-filled space of a contemporary dining room gives way to a casual bar area, large communal table and shaded outdoor seating; perfect for a quick bite or a drink, a special celebration or Sunday long lunch with the family.
Front of house is tended by Callum Morse, our General Manager, while the kitchen is run by Head Chef Francois Poulard, graduate of Aria Sydney and part of Matt Moran's team for many years. A local favourite, Chiswick is Matt Moran's philosophy of honest produce, artful cooking and warm atmosphere brought to life.
Nestled amongst the Chiswick Gardens, you will find our kitchen garden which is abundant in seasonal produce. From citrus, to nasturtiums and edible flowers, our garden is Chiswick's heartbeat. Planted to plated is our food philosophy.
Matt Moran is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food.
Chiswick Woollahra is now home to a new hive of native Australian bees - tetragonula carbonaria - also known as the sugar bag bee. Cultivated for their honey, these stingless bees are amazing pollinators of native plants and are essential working as pollinators for the local area.
Our Awards - Australia's Wine List of the Year
Best Small Wine List (max 100 wines) 2018
Best Small Wine List (max 100 wines) 2017
Best Small Wine List (max 100 wines) 2014
Best Small Wine List (max 50 wines) 2013