Welcome to where grower and chef work hand in glove, surprise meets warmth , flair meets discipline.

Autumn 2018

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

 

House made focaccia, red onion, eggplant — 8
Zucchini flower, goat's curd lemon — 12
Fried flat head sandwich, pea, mint — 12
½ dozen Sydney rock oysters, aged vinegar, eschallot — 26

 

Garden beetroot, ricotta, wild rice, thyme — 19
Slow cooked duck egg, cauliflower, freekeh — 20
Jerusalem artichoke, hazelnut, watercress — 22
Stracciatella, butternut squash, spiced onion — 24
Kingfish tartare, green tomato, lime — 24
Cured ocean trout, radish leaf, marigold — 24
Charred Berrima baby octopus, Korean chilli, toasted sesame — 26
Pipis, chorizo, apple, scrumpy cider — 26
Fried spatchcock chicken, buttermilk, oregano — 24
Chiswick crispy duck, orange, lettuce — 28

 

Wood-fired pumpkin, broccolini, sunflower — 32
Barra-in-a-bag, tomato, chervil — 36
Pan roast pink snapper, roasted capsicum, olive — 36
Rabbit orecchiette, celery, chilli, lemon — 34
Roast pork loin chop, borlotti bean, zucchini, sage — 38
Clare Valley sirloin, mushroom, mojo verde — 40

     

Whole wood-fired flathead, chermoula, parsley salsa — 72
Whole free range roasted chicken, Autumn bread salad — 68
Moran Family lamb shoulder, cucumber, dill, mint — 76

  

Chiswick garden salad — 12
Sugar loaf cabbage, tarragon — 12
Green beans, Glenora Farm leaf — 12
Roasted baby corn, dill, pine nut — 15
Hand-cut chips, green goddess, rosemary salt — 12

Dessert

Roasted pineapple, sorrel and lime — 16
Plum cheesecake, vanilla — 16
Fig and almond tart, honey, cream — 16
Paris-Brest, strawberry — 16
Orange chocolate cake — 16
 
 

Cheese

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