Planted in our Woollahra garden months ago, harvested this morning, ready for you right now.
From our garden we are cooking with beans, carrots, celery, cucamelons, fennel, pumpkin, radishes, turnips, and Chiswick citrus. We are also using an abundance of salad ingredients daily including assorted lettuce, rocket, red vein sorrel, Italian parsley, mint and basil.
"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
Focaccia, Ligurian olive, tomato, parsley 9
Zucchini flowers, goat curd, lemon, pine nut 14
Barra-masalata, crispy bits 14
Small Plates
Sydney rock oysters, condiments 30
Vanella stracciatella, fig, pistachio, rocket 18
Wilted greens and potato tortilla, fermented chilli 18
Garden beetroot, sprouted lentils, radicchio, sunflower 22
Hiramasa Kingfish sashimi, ponzu, succulents, olive oil 26
Wood-fired king prawns, avocado, lime 26
Fried spatchcock chicken, peas, broad beans 26
Chiswick crispy duck, orange, lettuce 28
Mains
Garden pea risotto, snow pea, basil, ricotta salata 32
Wood-fired eggplant, chickpea miso, green beans 32
Pipi linguini, bottarga, chilli, lemon, garlic 36
Barra-in-a-bag, fennel, preserved lemon 36
Whole wood-fired rainbow trout, lemon, caper, burnt butter 38
Duck breast, lentils, Dutch carrots, daikon 38
Grilled Jack’s Creek striploin, salsa verde, Dijon, watercress 42
To Share
Whole free-range roasted chicken, kipfler, gem lettuce 68
Moran Family lamb shoulder, cucumber, squash, mint sauce 80
Sides
Chiswick garden salad 12
Broccolini, Glenora Farm leaf, pepper 12
Roasted baby corn, dill, pine nuts 15
Crunchy chips, green goddess mayo, smoked celery salt 12
Dessert
Rum baba, wood-fired pineapple 16
Blood plum jaffle, vanilla ice cream 16
Banana sundae, chocolate, salted macadamia 16
Dark chocolate tart, praline, crème fraîche 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.