Summer 2017

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




Lemon and basil sorbet, blueberry — 17
Wood-fired pineapple, passionfruit, banana sorbet — 18
Strawberry shortbread, Chantilly cream — 18
Coconut parfait, cherry, cocoa nib — 18
Chocolate mousse, raspberry — 18


Cheese, quince, sourdough — 10 ea | 3 for 28
Holy Goat La Luna, Tarwin Blue,
Cabot Clothbound Cheddar 

Collective Menu

Chiswick’s Collective Menu is designed for groups of four or more and includes four courses designed for sharing. Each dish has been selected by Chiswick Head Chef Tom Haynes and Matt Moran and features some of Chiswick’s favourites.

Wood fired focaccia, cherry tomato basil oil
Garden radish, roasted garlic, lemon
Roasted baby corn, dill, pine nuts

Local beetroot salad, honeycomb, garden leaf
House-made mortadella, frog skin melon, pistachio
Grilled baby octopus, tahini, rosemary, chick pea

Whole roasted chicken to share, sugar snap peas, kipfler, tarragon
Moran Family lamb shoulder to share, baby eggplant, chermoula

Lemon and basil sorbet, blueberry
Chocolate mousse, raspberry

— $80 pp