Planted in our Woollahra garden months ago, harvested this morning, ready for you right now.
From our garden 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.
"My take on Australian food is deeply influenced by my upbringing, my career path, by travelling and by the amazing produce I am lucky enough to come across every day"- Matt Moran, Owner.
Nibbles
Olive oil focaccia, broad bean, mint 9
Zucchini flowers, goat curd, lemon, pine nut 4
Barra-masalata, crispy bits 14
Mortadella bun, pickled green tomatoes 12
Sweet potato scallops, tomato kasundi 10
Small Plates
Garden beetroot, sprouted lentils, radicchio, sunflower 22
Burrata, blistered grapes, chestnut, leaves 24
Yellowfin tuna tartare, nasturtium, potato crisps 26
Grilled southern calamari, succulents, lime 26
Fried chicken, sweet corn, coriander 26
Chiswick crispy duck, orange, lettuce, green onion 28
Mains
Stuffed globe artichoke, borlotti beans, tomato, parmesan 32
Cultivated mushrooms, parsnip crisp, watercress 32
Prawn linguini, turnip tops, chilli, garlic 36
Barra-in-a-bag, fennel, mussels, saffron, rocket 36
Whole wood-fired rainbow trout, lemon, capers, burnt butter 38
Duck breast, lentils, Dutch carrots, white radish 40
Grilled Jack’s Creek striploin, watercress, fresh horseradish 42
To Share
Whole free-range roasted chicken, Jerusalem artichoke, Brussels sprouts 68
Moran Family lamb shoulder, pumpkin, mint salsa 80
Sides
Chiswick leaf salad 12
Grilled broccolini, green peppercorn 12
Roasted carrots, salsa verde 12
Crunchy chips, ranch dip, celery salt 12
Dessert
Granny Smith apple, sorrel, meringue 16
Pumpkin & gingerbread parfait, mandarin 16
Dark chocolate tart, praline, crème fraîche 16
Sticky date pudding, muscovado ice cream 16
Cheese
Served with condiments and housemade lavosh 10ea | 3 for 28
A selection of soft, hard and blue cheese
We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.