Winter 2017

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


Wood fired focaccia, borlotti beans — 8
Garden radish, whipped ricotta, celery salt — 12
Roasted baby corn, dill, pine nut —14
Toasted brioche, coral prawn, cocktail sauce —12
½ dozen Pacific oysters, rhubarb, ponzu —25



Local beetroot salad, honeycomb, garden leaf —19
Roasted pumpkin salad, seasonal mushroom, gremolata —20
Stracciatella, persimmon, spiced onion, hazelnut —22
Hiramasa Kingfish, finger lime, salted ice plant — 24
Sashimi tuna, white cabbage, Korean chilli — 24
Smoked baby octopus, kohlrabi, caper —24
Duck pate, rhubarb, sourdough toast  —25
Chiswick steak tartare, potato crisp, egg yolk — 25



Ricotta dumplings, walnut, native greens —30
Roasted Jerusalem artichoke, Brussels sprouts, chestnut, Cipollini —32
Spanner crab caserecci, chilli, garlic, basil — 36
Cone Bay Barramundi, roast baby fennel, sorrel, lemon thyme — 36
Smoked Ora King Salmon, carrot, cumin — 36
Pork neck, red cabbage, grain mustard sauce — 38
Black Angus Oakey Scotch fillet, salsa verde, watercress — 40



Whole wood-roasted John Dory, bouillabaisse, kipfler potato, saffron aioli—72
Whole Roasted chicken, toasted farro, leek, tarragon —68
Moran Family lamb shoulder, baby eggplant, chermoula —74


On The Side

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


Chocolate and hazelnut cake —18
Banana parfait, dulce de leche —18
Warm quince and almond Breton cake, Tonka bean custard —18
Orange and ginger sorbet, walnuts —18
Baked rhubarb flapjack, sour cream —18


Served with red currant, grapes and homemade lavosh 10ea | 3 for 28
A selection of soft, hard and blue cheese
Drinks Menu