Summer 2017

The Summer menu planted in our kitchen garden 3 months ago, harvested this morning, cooked to perfection right now. 

Nibbles

1/2 dozen Sydney rock oyster, smoked ponzu granita — 25
Rosemary focaccia, tomato pesto — 8
Heritage beets, goat's curd, balsamic — 14
Soft shell crab slider, avocado, lemon myrtle aioli — 12
Roasted duck pastia, mango, coriander — 10

Small Plates

Summer zucchini, pistachio, mint — 19
Vannella burrata, tomato, olive oil, basil — 24
Cured Black Kingfish, lychee, pink peppercorn — 24
Chargrilled octopus, sweet corn, nduja — 21
Grilled mackerel, cucumber, horseradish yoghurt, garden herbs — 24
Quail, chicken & pork terrine, green tomato, grilled sourdough — 25
Chiswick steak tartare, egg yolk, cornichons, capers — 25

Mains

Chermoula eggplant, almond romanesco, preserved lemon — 24
Seared mulloway, globe artichokes, saffron — 36
Battered flathead fillets, hand-cut chips, sauce gribiche — 29
Seared snapper, witlof, asparagus, capers, green olives — 38
Pipi linguini, chili, peas — 32
Pork cutlet, peach, green beans, mustard — 34
Grass-fed Clare Valley sirloin, onion rings, bearnaise — 40

To Share

Yellowbelly flounder, kipfler potato, broccolini, garden rocket — 64
Moran Family lamb shoulder, capsicum, couscous, baby gem — 76

Sides

Chiswick garden salad — 11
Sugar snap bean salad, almond vinaigrette — 11
Roasted carrots, ancient grains, chive yoghurt — 12
Hand-cut chips, ranch dip, celery salt — 11

Desserts

Melons, pomelo, lemongrass granita — 16
Strawberry sorbet, meringue, basil — 16
Pineapple tarte tatin, toasted coconut — 16
Chiswick custard tart, blueberries, lime, sorbet — 16
Valrhona chocolate, tonka beans, hazelnut, espresso — 16

 

Cheeses

Served with accompaniments — 10 each | 3 for 28

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 Chiswick’s favourites and the best seasonal produce available this summer.

Rosemary focaccia, tomato pesto
Summer zucchini, pistachio, mint

Chargrilled octopus, sweetcorn, nduja
Quail, chicken & pork terrine, green tomato, grilled sourdough
2015 Cooper Burns Riesling, Eden Valley SA (150ml)


Yellowbelly flounder, kipfler potato, broccolini, garden rocket
Moran Family lamb shoulder, capsicum, couscous, baby gem
Sugarsnap bean salad, almond vinaigrette
Roasted carrotsm, ancient grains, chive yoghurt
2014 Between Five Bells H-Cote Red Field Blend Victoria (150ml)


Valrhona chocolate mousse, coconut, cherry  
Summer berries, basil, creme fraiche
2015 Mount Horrocks 'Cordon Cut' Riesling Clare Valley, SA (60ml)

—$78 pp for Collective Menu
—$48 pp for Collective Wine (including tea, coffee, petit fours)

*Available for tables of four or more. 

Drinks Menu
Group Booking Form
 

From Our Garden

Next season we will be growing lettuces, tomatoes, cucumbers, zucchinis, beans, radishes. 

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.