The Spring menu. Planted in our Woollahra garden months ago, harvested and ready for you to enjoy.

 

 

Sydney rock oysters, saké mignonette (gf) (df) (nf)  30

 

Woodfired flatbread, confit garlic, rosemary (vgn) (nf)  9

 

Toolunka creek olives, grissinis (vgn) (df) (nf)  10

 

Barra-masalata, crispy bits (df) (nf)  18


    

Asparagus, globe artichokes, pea pesto, pine nut (vgn) (gf)  22

 

Kingfish crudo, citrus, pink peppercorn, chives (gf) (df) (nf)  26

 

Prawn popcorn, jalapeño, iceberg (df) (nf)  22

 

Berkshire pork terrine, mustard, preserved vegetables (df) (nf)  24


    

Charred broccoli, romesco, almond (vgn) (gf)  30

 

Whole wood-fired rainbow trout, chard, caper, lemon (gf) (nf)  38

 

Half roasted chicken, new season potato, snow pea (gf) (df) (nf)  38

 

Jack’s Creek sirloin, cipollini onions, garden butter (gf) (nf)  44

 


Chiswick slow roasted lamb shoulder, eggplant, rocket, mint (gf) (df) (nf)  92


    

Seasonal greens, lemon oil, black pepper (vgn) (gf) (nf)  12

 

Garden salad (vgn) (gf) (nf)  12

 

Chips, green herb mayonnaise (gf) (df) (nf)  12

 


Strawberries and cream (vgn) (gf) (nf)  16

 

Lemon tart, blueberry  16

 

Chiswick chocolate bombe, hazelnut  16


Pyangana cheddar, kumquat, crostini (nf)  14

 

 

 

Chiswick Collective

Serves 8+ people. Please note if you are a table of 8+ people, you will dine on the below set menu.  

 

Woodfired flatbread, confit garlic, rosemary (df) (nf)


Barra-masalata, crispy bits (df) (nf)


Asparagus, globe artichokes, pea pesto, pine nut (vgn) (gf) (nf) 


Kingfish crudo, citrus, pink peppercorn, chives (gf) (df) (nf)

 

 

Woodfired rainbow trout, chard, caper, lemon (gf) (nf) 


Whole roasted chicken, new season potato, snow pea (gf) (df) (nf)


Chiswick slow-roasted lamb shoulder, eggplant, rocket, mint (gf) (df) (nf) 

 

 

Garden salad (vgn) (gf) (nf) 


Chips, green herb mayonnaise (gf) (df) (nf) 

 

Chiswick chocolate bombe, hazelnut

 

 

90 per person 

 

 

 

 

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, (vg) 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