Garden Table Experience in Woollahra 

A garden dining experience like no other!


This February, you’re invited to dine in our fragrant and lush summer garden whilst sipping on matched natural wines selected by head sommelier Eleonore and indulging in a special vegetarian menu curated by head chef Francois Poulard. Sound idyllic? We think so!

Enjoy garden canapes and a summer spritz on arrival, with the option to build your own spritz using freshly cut herbs from the garden - including nasturtiums, mint and lemon balm. 


The wine selection has been carefully curated by head sommelier, Eleonore Wulf, who has sourced wines with minimal intervention techniques and organic and biodynamic growing practices that not only pair with the food but the natural setting. In support of winemakers from bushfire-affected areas, Eleonore’s selection includes a handful of wines with a regional focus on fire-affected areas, and winemakers heroing these great regions across Australia that have been impacted by the fire. Examples of the producers include Dormilona + Yokel (Margaret River), Ravensworth (Canberra District), Unico Zelo (Adelaide Hills) and Jim Barry (Clare Valley).

During your time with us, you are invited to play your own music via our bluetooth outdoor speaker, curating your own memorable dining experience at Chiswick this summer. 

Our Garden Table is available for four guests per booking, available for Monday to Friday lunches and dinners during February. This experience is limited as only one seating is available per lunch and dinner service. 

Gather your friends and family for a garden dining experience like no other!

Bookings only. $150 per person. 


*Please note if it rains, we'll find you a table inside and you can enjoy the same benefits as the Garden Table, or alternatively, you're welcome to book another date.

We are excited to give guests a new Chiswick experience, where for the first time they can truly immerse themselves in the Chiswick garden.


- Head Chef Francois Poulard 

Our Summer Garden Dining Menu 





Zucchini flowers, goat curd, lemon, pine nut

Baby capsicum, corn, radish, lime





Iggy’s sourdough bread, housemade ricotta

Garden tomato, peach, oregano, aged balsamic

Smoked eggplant dip, crispy bits

Fennel scallops, tomato, black olive






Gnocchi, peas, basil, parmesan

Whole cauliflower, hazelnut, zucchini, pomegranate





Summer beans salad, lemon dressing

Roasted carrots, salsa verde





Strawberry ice cream sandwich, pistachio

Baked custard tart, stone fruits, basil