Spring Produce Dinner with Matt Stone

$140 per person | Thursday 11 September, from 6:30pm

Multi-course feast, storytelling, chef-hosted event.

Matt Moran brings together two of Australia’s most exciting chefs for a one-night-only dinner in celebration of spring.

Guest chef Matt Stone (Ciao, Mate!, You Beauty, Eltham Hotel) will join Chiswick’s Head Chef, Samuel Rozsnyoi, for a collaborative menu showcasing the very best of the season.

Expect hyper-seasonal flavours and ingredients drawn straight from the Chiswick kitchen garden, crafted with each chef’s signature approach – Matt Stone’s forward-thinking creativity, Matt Moran’s Chiswick vision and Samuel’s refined, garden-driven style.

Guests will enjoy a multi-course feast that tells the story of spring on every plate, with the chance to hear directly from the chefs as they share insights into provenance, inspiration and their passion for produce at its peak.

Seats are strictly limited.

Book now to experience spring, Chiswick-style.

Book Now

Spring Produce Dinner Menu

Spring vegetable roll, calamari, fermented chilli, lobster oil (Samuel Rozsnyoi)
“You Beauty” croc toast (Matt Stone)

Chiswick Sunset Spritz on arrival

Snapper crudo, horseradish, green mango, pea tendrils (Samuel Rozsnyoi)
Grilled oyster, smoked parsley (Matt Stone)

Lamb rib, coriander salsa, lavender honey, spiced salt (Samuel Rozsnyoi)
Peas, broad beans, asparagus & whey (Matt Stone)

Pistachio & green olive crusted Murray cod, spring broth, broccolini (Samuel Rozsnyoi)
Venison shoulder, blackberry vierge (Matt Stone)

Grilled Roman flat beans, XO (Samuel Rozsnyoi)
Mixed flowers & herbs, lemon myrtle (Matt Stone)

Green ant lemon tart, crème fraîche

Wine Pairing | 85 per person

25 Clonakilla Riesling, Canberra District New South Wales (150mls)

Brash Higgins x TR ‘Amphora’ Chenin Blanc, McLaren Vale South Australia (150mls)

23 Entrophy Wines ‘Hank’ Grenache, Heathcote Victoria (150mls)

22 Inkwell ‘Sweet Thing’ Fortified Viognier, McLaren Vale South Australia (60mls)