Chiswick Menu
Our spring à la carte menu. Planted in our Woollahra garden months ago, harvested this morning and ready for you right now. Planted to plated and gathered from our favourite local producers and growers.
Gather your nearest and dearest, pull up a chair and make yourself at home. Any occasion will do.
Warm sourdough roll, cultured butter | 6ea
Oysters, heirloom tomato vinaigrette | 7.5ea
Barra-masalata, vegetable crisps | 16
Wood-roasted prawns, curry butter, pomelo | 16ea
Pumpkin panisse, beef tartare, parmesan | 14ea
Grilled roman beans, olive tapenade | 22
Stracciatella, blood orange, sage, lemon | 26
add Cantabrian anchovies | +14
Porchetta, pickled garden vegetables, fermented chilli | 36
Snapper crudo, green mango, horseradish, watercress | 28
Grilled calamari, cavolo nero, XO | 36
Casarecce, broad beans, green chilli, mint | 36
Beer battered fish, hand-cut chips, labneh tartare | 42
Wood-roasted chook | 44/72
Slow-roasted lamb shoulder, mint salsa, jus | 108
From the grill
Line-caught market fish | MP
Berkshire pork chop 350g | 48
Grain-fed Riverine eye fillet 200g | 65
Flank “Little Joe” MB4+ 300g | 78
Grass-fed O’Connor ribeye 800g | 175
Served with: béarnaise, sherry jus, sauce Diane, curry butter or salmoriglio
Carrots, aleppo pepper, honey, buckwheat | 14
Wood roasted baby cauliflower, tahini, agrodulce | 18
Green asparagus, lemon, chive, bottarga | 20
Garden leaves, chardonnay dressing | 14
Hand-cut chips, rosemary salt, aioli | 14
We take your allergy and dietary requirements seriously. Please advise your needs at time of booking and our chefs will do their best to accommodate you.
Please note a 10% surcharge is applicable on Sundays and 15% is applicable on public holidays. Groups of 8 or more will incur a 10% service charge.