Matt Moran and Peter Sullivan’s much-loved neighbourhood restaurant CHISWICK turns two this month and to celebrate, each table will receive a signature blackberry ‘birthday bombe’ dessert to share. CHISWICK’s most popular dessert will be offered to every table complimentary at lunch, Monday to Friday, throughout the month of March.
One of Sydney’s first kitchen garden restaurants, CHISWICK opened in March 2011 with a menu designed around the produce grown in the restaurant’s very own 150-square metre plot offering the best of each season including fruit, vegetables and herbs. What isn’t grown on site is sourced from producers handpicked by Matt and head chef Richie Dolan, including Moran family lamb from the Central Tablelands, fully endorsing the restaurant’s farm to table philosophy.
Peter Hatfield, CHISWICK’s head gardener, works closely with Matt and Richie to get the most out of the garden each week.
“The kitchen garden at CHISWICK is incredible, I love the fact that we harvest herbs and vegetables each morning and by lunchtime they are being served to customers”, says Peter.
This month also sees a new menu featuring more autumnal offerings including chargrilled cuttlefish with smoked eggplant and peppers, orecchiette with chorizo, chilli and broccolini and to end, a caramelised fig tart with almond and fig leaf ice-cream.
The menu is designed to share with many dishes cooked in the custom-built wood-fired oven such as roast chicken with turnips, kale and gremolata or whole roasted rainbow trout with garden herbs and baby leeks.
The drinks menu also draws inspiration from what’s in season with herbs playing a big part in cocktails such as a Garden Punch with fresh rosemary and basil added to a blend of gin, prosecco, peach, pineapple and almond syrup. House-made sodas are also a draw-card and include lychee and Thai basil and blueberry and lavender.
Matt Dunne’s wine list was also recognised as Australia’s Best Small Wine List by Gourmet Traveller WINE in 2013.
The next special event on the CHISWICK calendar will invite diners to ‘Meet the Gin Maker’, a dinner on 2 April featuring Stuart Gregor and Cameron Mackenzie of Four Pillars Gin, a small-batch Australian distillery based in the Yarra Valley. Expect gin and tonics, Negronis, martinis and a menu filled with great Yarra Valley produce.
The private dining room is also available for up to 40 people and can be booked for lunch and dinner seven days a week with bespoke menus to choose from.
For lunch and dinner bookings including special events, please call CHISWICK on 02 8338 8688.
65 Ocean Street
02 8338 8688