Treat your special someone to a romantic dinner at Chiswick this Valentine’s Day and enjoy a menu curated by Head Chef Tom Haynes.

Chiswick Woollahra's Head Chef Tom Haynes shares his new summer Peach Pavlova recipe for you to try at home this Christmas. View our full recipe here.

We are delighted and incredibly proud to announce that we’ve been named one of OpenTable’s top 50 restaurants in Australia 2018 by local diners.

Chiswick head chef Tom Haynes takes us on an insider’s tour of the Chiswick garden.

This festive season, 4 Pillars Gin has created a stunning blend of spices, juniper and muscat reminiscent of Christmas flavours. Enjoy our Chiswick 4 Pillars Christmas Gin Martinez today.

There’s a buzz around the Chiswick garden and not just because it’s spring. The garden is now home to two new hives of native Australian bees - tetragonula carbonaria - also known as the sugar bag bee.

In support of our Aussie farmers devastated by the current drought conditions, we are adding empty plates to our menu, with all proceeds donated to Rural Aid .

Every Friday from 5pm-7pm in July guests could choose to start their evening at Chiswick with a carefully curated selection of premium canapes and a glass of Krug Grande Cuvée.

We went North to Byron bay’s Splendour in the Grass. Check out the wrap-up video to see what it was all about