About Chiswick Woollahra
With many ingredients grown outside the window in perhaps the suburb's only kitchen garden, our menu is alive to the seasons, always ripe with elegant simplicity and perfect for sharing.
Front of house is tended by Marie Parolin, 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