Spring 2016

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

 

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Desserts

Lemon and basil sorbet, blueberry — 17
Pear tart, caramelised pear — 18
Rice pudding, apple, cinnamon — 17
Chocolate mousse, raspberry — 18
Blood orange, hazelnut trifle to share — 32

Cheeses

Cheese, quince, sourdough — 10 ea | 3 for 28
Holy Goat Skyla, Mount Bluff Blue,
Montgomery’s 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, smashed olive, olive oil
Garden radish, roasted garlic, lemon
Roasted baby corn, dill, pine nuts
Local beetroot salad, Hawkesbury honey
House-made mortadella, frog skin melon, pistachio
Grilled baby octopus, tahini, rosemary, chick pea
Whole roasted chicken to share, Jerusalem artichoke, Roman bean (G) Moran Family lamb shoulder to share, zucchini, pine nut
Kalette, lemon, pepper
Chiswick garden salad

Lemon and basil sorbet, blueberry

Chocolate mousse, raspberry


— $80 pp