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. 






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






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





Chiswick leaf salad  12

Grilled broccolini, green peppercorn  12

Roasted carrots, salsa verde  12

Crunchy chips, ranch dip, celery salt  12






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






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.