Chiswick Food Menu.
Our autumn menu. Planted in our Woollahra garden months ago, harvested this morning, and ready for you right now. Planted to plated and gathered from our favourite local producers.
Gather your nearest and dearest, pull up a chair and make yourself at home. Any occasion will do. Welcome to our summer harvest menu.
Snacks
Sydney rock oysters, apple cider mignonette 7.5ea
Sweet potato scallop, green goddess mayo 10ea
Wood roasted scallops, sweetcorn, garden herb butter 14ea
K’gari spanner crab, witlof, apple 15ea
King prawns, fermented chilli aioli, lime 16ea
Barra-masalata, vegetable chips 20
Starters
Rosemary flatbread, garlic, olive oil 14
Golden baby beetroots, citrus, shiso 26
Vannella stracciatella, slow baked figs, hazelnut, oregano 28
Wood-baked halloumi, pear, Malfroy honey 32
Heirloom tomatoes, basil, anchovy vinaigrette 28
Yellowfin tuna crudo, cucumber, finger lime, chilli 36
Grass-fed beef tartare, pickled wild mushroom, crisps 34
Mains
Mafaldine, garden green pesto, peas, pecorino 42
En papillote blue eye cod, fennel, zucchini, garden salsa verde 48
Dry-aged duck, blood plum, mustard, radicchio 56
Crumbed King George whiting, sauce gribiche, fennel 58
250gr Sirloin, mushroom mustard, pickled shallots, cress 64
Larger
Market fish, garden cherry tomato, preserved lemon, caper MP
Bannockburn chicken, woodfired kipfler potatoes, tarragon 48/76
Chiswick slow roasted lamb shoulder, chickpea garden salad, mint 115
600gr Little Joe grain fed ribeye, rosti, bearnaise MP
Sides
Steamed autumn greens, lemon, olive oil 16
Roasted carrot, black garlic, buckwheat 16
Chips, celery salt, herb mayo 12
Garden leaves, Chiswick vinaigrette 14
We take your allergy and dietary requirements seriously. Please advise your needs at time of booking and our chefs will do their best to accommodate you.
Please note a 10% surcharge is applicable on Sundays and 15% is applicable on public holidays. Groups of 8 or more will incur a 10% service charge.