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Start Planning Your Next Visit To Chiswick Woollahra
From our garden, this winter we are cooking with turnips, carrots, broccolini, kale, rainbow chard, parsley, pod peas, sweet potato, nasturtium, and oregano. We are also using an abundance of salad ingredients daily including perennial pickling lettuce, red elk lettuce and red vein sorrel.
Enjoy nibbles and a glass of Ruinart Champagne on arrival, followed by a delicious 4-course collective menu for $169 per person. Join in on the glam, fun and buzz that comes with racing’s biggest day at one of Sydney’s best locations.
Sunday Roasts and Jazz
Every Sunday in August immerse yourself in winter creature comforts with Sunday roasts and live jazz. The Tilly Street Trio will be performing from 5pm in the communal bar, with our roast menu designed by Head Chef Francois Poulard commencing from 6pm every Sunday, rotating weekly.