Neighbourhood favourite Chiswick in Woollahra was opened in 2012 by chef Matt Moran. Now the restaurant is celebrating the arrival of a new head chef and a fresh menu. Tom Haynes comes from ARIA restaurant, where he was mentored by Moran. Haynes also previously worked at Gordon Ramsay’s Claridge’s in London.

He assures Chiswick’s loyal customers the restaurant will retain its family vibe.

“I think the concept has always been the same,” Haynes says. “The sharing idea and going right back to the garden, being as simple as we can, and just making it a fun place to come and eat.”

“I’m not here to change it up too much, I want to keep the good reputation that we’ve got and just move it forward a bit.”

The new menu has a greater focus on Chiswick’s garden. Every one of Haynes’s creations will celebrate an element from the garden. The emphasis will be on the simplicity of seasonal produce.

For example, the new starter of radishes with roasted garlic, lemon and black pepper. The radishes have been grown on-site – the restaurant has made the most of the warm weather to produce weekly batches of them. Haynes also recommends the overnight-set roast pork neck accompanied with braised turnip, radicchio and rocket grown on-site.

chiswickrestaurant.com.au/