Our Menu at Chiswick Restaurant within the Art Gallery of NSW

Autumn 2018

The autumn menu - Planted in our kitchen garden 3 months ago, harvested this morning, cooked to perfection, right now. 

Nibbles

1/2 dozen Sydney rock oyster, bloody mary granita — 26
Rosemary focaccia, tomato pesto — 8
Black figs, red cabbage, ewe's milk, walnuts — 10
Soft-shell crab slider, tartare sauce — 12
Duck & beetroot pie — 12

Small Plates

Zucchini, pistachio, mint — 19
Burrata, roasted capsicum, balsamic — 24
Ora King salmon gravlax, dill, raisin toast — 22
Grilled prawns, red chimichurri, coriander — 28
Blue mackerel, cucumber, horseradish, yoghurt — 22
Quail, chicken & pork terrine, plum chutney, grilled sourdough — 22
Roasted autumn vegetable salad, smoked almonds — 22

Mains

Eggplant, chickpea, cherry tomato, Thai basil — 24
Spanner crab strozzapreti, chilli, peas, soft herbs — 32
Seared John Dory, broccolini, anchovy dressing — 36
Cone Bay barramundi, pipis, fennel, saffron — 34
Battered flathead fillets, hand-cut chips, tartare sauce — 32
Pork cutlet, baked pink lady apple, Brussels sprouts — 34
Grass-fed Clare Valley sirloin, onion rings, béarnaise — 40

To Share

Whole-roasted snapper, heirloom carrots, tarragon — 65
Moran Family lamb shoulder, Japanese pumpkin, mustard leaf, tzatziki — 74

Sides

Chiswick green salad — 11
Tomato salad, olives, nasturtium — 11
Roman beans, lemon oil, soft herbs — 12
Hand-cut chips, ranch dip, celery salt — 12

*Gluten-free bread substitution available — 3

Desserts

Marinated pineapple, tropical fruits, piña colada, chilli — 16
Caramelised apple and cinnamon mille-feuille — 16
Lemon pudding, gingerbread, yoghurt sorbet — 16
Pumpkin tart, maple and bourbon ice cream, pecans  — 16
Valrhona chocolate, honeycomb, blackberry — 16

Cheeses

A selection of soft, hard and blue cheese — 12 each | 3 for 20

Served with accompaniments

 

Collective Menu

Chiswick at the Gallery’s collective menu is designed for celebrating, and is ideal for parties of four or more guests. Each dish has been selected by our Head Chef Tim Brindley and Matt Moran, and features some of  the best seasonal produce available this Autumn.

 
Rosemary focaccia, tomato pesto
Burrata, roasted capsicum, balsamic
Blue mackerel, cucumber, horseradish, yoghurt
Quail, chicken & pork terrine, plum chutney, grilled sourdough
2017 Cooper Burns Riesling, Eden Valley SA (150ml)

Whole-roasted snapper, heirloom carrots, tarragon
Moran Family lamb shoulder, Japanese pumpkin, mustard leaf, tzatziki
Chiswick green salad
Roman beans, lemon oil, soft herbs
2015 Between Five Bells H-Cote Red Field Blend, Victoria (150ml)


Valrhona chocolate, honeycomb, blackberry
Marinated pineapple, tropical fruits, piña colada, chilli
2017 Mount Horrocks 'Cordon Cut' Riesling, Clare Valley SA (60ml)

—$78 pp for collective menu
—$48 pp for matching wine (including tea, coffee, petit fours)

*Available for tables of four or more. 

Drinks Menu
 

From Our Garden

Next season we will be growing beetroot, eggplant, cucumbers, zucchinis, beans, carrots. 

From The Moran Farm

The famous Chiswick Lamb is sourced from the Moran Family farm, located on the Central Tablelands and is now at its peak.