Our winter menu. Planted in our Woollahra garden months ago, harvested this morning, and ready for you right now. 



Sydney rock oysters, pepperberry, mignonette, lemon (gf) (df) (nf)  6ea


Chiswick flatbread, garden herbs, garlic, olive oil (vgn) (nf)  12


Barra-masalata, vegetable chips (df) (nf)  20


Anchovy on toast, butter, tomato (nf)  12ea


Wood baked halloumi, Malfroy honey, winter fruit (v) (gf) (nf)  32


Crispy prawn, garden leaves, fermented chilli (gf) (df) (nf)  18ea




Vanella burrata, radicchio, Chiswick garden pesto (gf) (nf)  30

add prosciutto +9


Wood fired eggplant, romesco, preserved lemon (gf) (df) (nf)  28

add anchovy +9


Roast baby beetroot, macadamia, pearl onion (vgn) (gf) (df)  28


Albacore crudo, winter fennel, garden lemon (gf) (df) (nf)  32





Roasted Jerusalem artichokes, daikon, beluga lentil (vgn) (gf) (nf)  36


Charred barramundi, garden herbs, finger lime (gf) (df) (nf) 48


Confit duck, witlof, apple, Chiswick watercress (gf) (df) (nf)  48




We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our chefs will do their best to accommodate you.


(df) dairy free, (nf) nut free, (v) vegetarian, (vgn) vegan, (gf) gluten free



- Please note a 10% surcharge is applicable on Sundays and Public Holidays. 
- Groups of 8 or more will incur a 10% service charge