Summer 2017

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

 

Wood-fired focaccia, artichoke, oregano — 8
Zucchini flower, goat's curd lemon — 12
Fried flat head sandwich, pea, mint — 12
½ dozen Sydney rock oysters, aged vinegar, eschallot — 26

 

 

Local beetroot salad, honeycomb, garden leaf — 19
Heirloom tomato, olive, nasturtium — 19
Asparagus, vinaigrette, aged parmesan — 21
Grilled prawns, finger lime, sorrel — 28
Swordfish tartare, green tomato, lime — 24
Ora King salmon, horseradish, cucumber, dill — 24
Fried spatchcock chicken, buttermilk, oregano — 22
Chiswick crispy duck, orange, lettuce — 26
Jamon, peach, rocket, balsamic — 22

 

 

Wood-fired eggplant, chickpea miso, beans — 32
Pipi linguini, chilli, peas — 34
Barra-in-a-bag, pea, broad bean, lemon — 36
Grilled pink snapper, broccolini — 36
Roast pork T-bone, fennel, apple, rocket — 38
Clare Valley sirloin, watercress salsa verde — 40

     

 

Whole John Dory, rocket, spring vegetable broth — 72
Whole-Roasted chicken, toasted farro, snow pea, tarragon — 68
Moran Family lamb shoulder, zucchini, mint, lemon — 74

 

 

Chiswick garden salad — 11
Roasted baby corn, dill, pine nut — 15
Seasonal greens, lemon, pepper — 12
Hand-cut chips, garden herb aioli — 12

Dessert

Peach sorbet, raspberry, mint — 16
Mango, chantilly cream, shortbread — 16
Fig tart, honey, cream — 16
Paris-Brest, white chocolate, strawberry — 16
Chocolate and hazelnut 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