Autumn 2017

Planted in our Woollahra garden months ago, harvested this morning, ready for you right now. 

Small

Wood fired focaccia, cherry tomato, basil oil — 8
Garden radish, roasted garlic, lemon — 12
Roasted baby corn, dill, pine nut —14
Padron peppers, sherry vinegar, sea salt — 12
Toasted brioche, coral prawn, cocktail sauce —12
½ dozen Pacific oysters, rhubarb, yuzu —25

 

Entree

Local beetroot salad, honeycomb, garden leaf —19
Roasted pumpkin salad, seasonal mushroom, gremolata —20
Vannella stracciatella, green tomato, pickled chilli —22
Hirimassa Kingfish, finger lime, salty ice plant — 24
Ora king salmon, garden cucumbers, dill — 24
Grilled octopus, tahini, rosemary, chickpeas herbs —24
Duck pate, pickles, mustard —25
Chiswick steak tartare, potato crisp, egg yolk — 25

 

Main

Ricotta dumplings, walnut, native greens —30
Roasted Jerusalem artichoke, cauliflower, capers, sprouted lentils —32
Spanner crab caserecci, chilli, garlic, basil — 36
Barramundi, roast baby fennel, sorrel, lemon thyme — 36
Wood baked sea mullet, mussel, lime — 36
Roast pork rump, radicchio, rocket, oregano — 38
Black Angus Oakey Scotch fillet, salsa verde, watercress — 40

     

Share

Whole wood-roasted John Dory, Ox heart tomato, saffron aiolo—72
Whole Roasted chicken, kipfler, sugar snap peas, tarragon —68
Moran Family lamb shoulder, baby eggplant, chermoula —74

 

On The Side

Chiswick garden salad —11
Seasonal greens, lemon, pepper — 14
Hand-cut chips, Chiswick ketchup — 11
Grilled zucchini, harissa, pepper —12

Dessert

Black fig Pavlova —17
Chocolate and hazelnut cake —18
Roasted plums, yoghurt, pistachio biscotti —18
Lemon Curd, lemon verbena, toasted oats —18
Banana parfait, dulce de leche, smoked cashew —18

Cheese

Served with prune, walnut and homemade lavosh 10ea | 3 for 28
A selection of soft, hard and blue cheese