Chiswick

Woollahra’s leafy streets wouldn’t be the same without Chiswick. Like the suburb itself, Matt Moran’s modern Australian stunner is a collision of old and new; a country garden merged seamlessly with a pavilion, lavished with contemporary elements and thoughtful retro touches.

A special occasion destination for more than 10 years, Chiswick's dining room is decked out with communal tables, soft napkins, and a mixture of chunky and delicate flatware. It’s alive with chatter and conviviality no matter when you visit.

But the real heart of the restaurant is the kitchen garden – one of only a handful this abundant in Sydney – which forms an attractive backdrop right outside the windows. Head chef Daniel Cooper’s (ex-Prince Dining Room) menu celebrates the harvest; a match for the botanical imagery throughout the space.

Spring offerings might include Chiswick’s famous barra-masalata with vegetable chips, Maremma duck ragu atop pasta, and share plates of slow-roasted lamb shoulder with potato and mint.

Aproned waiters and the drinks list match the relaxed, English garden-party vibe. Spritzes are well accounted for, along with seasonal house sodas informed by the garden, and plenty of quaffable Aussie wines.