Celebrity chef Matt Moran and business partner Peter Sullivan have a 20-year history of successful hospitality ventures – including Paddington Inn Bistro and Moran’s ARIA – and clearly know what they’re about.
Chiswick is no exception. It’s a hybrid of old and new; a country garden merged seamlessly with a pavilion and lavished with the latest in knick-knackery and decidedly retro nods.
Inside it’s communal tables, soft napkins, and a mixture of chunky and delicate flatware to complement the food. It’s positively alive with chatter and conviviality.
The extensive kitchen garden forms an attractive backdrop right outside the windows. The menu notes about what’s currently cropping for use in the kitchen, all matched by the botanical imagery throughout the space.
Tom Haynes (ex-ARIA) makes sure each dish celebrates some aspect of the veggie patch. One of his first creations was house-grown radishes with roasted garlic, lemon and black pepper. Another was roast pork neck with braised turnip, radicchio and rocket grown on-site. The lamb and pork are sourced from the Moran family farm in the Central Tablelands.
Aproned waiters and the drinks list match the relaxed, English garden-party vibe. There’s a seasonal gin and tonic list, house sodas and plenty of drinkable Aussie wines.
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