As the venue prepares to launch ‘Picnics on the Lawn’ to celebrate spring.
Matt Moran and Solotel welcome Taylor Cullen as the new head chef of Chiswick Woollahra. Having previously held the role of head chef at Bondi Harvest and Paperbark, Taylor will continue to build upon Chiswick’s planted to plated ethos, as it prepares to enter its 10th year.
Of the appointment, Moran says: “We honestly couldn’t have found a better fit to lead the Chiswick kitchen, than Taylor. His approach to living off the land and working with local, seasonal and sustainable produce, along with his ingenuity in creating menus that highlight vegetables as the hero of the dish are among the reasons why we are so thrilled to have him on board. We are lucky enough to have one of the only kitchen gardens in the local area, and a focus for us was in finding someone who would challenge themselves to make use of that in interesting and creative ways, and that is certainly what we have found in Taylor and what is on display through this new menu”.
Highlights on Taylor’s debut spring menu include starters of roasted peppers with Chiswick garden lemon; roasted fennel with stracciatella and pickled citrus; and wood-fired halloumi with stone fruit and honey. Mains include grilled swordfish with bitter leaves, olive and sumac; coffee-roasted carrots with quinoa and shiitake; Chiswick’s signature slow-roasted lamb shoulder with peperonata and mint salsa, while desserts include Chiswick pavlova with sesame, honey and spring fruits; and decadent dark chocolate with mandarin and marshmallow.
“It’s been such a thrill working hand in hand with Matt and the Chiswick team to draw inspiration from the Chiswick kitchen garden to create this new menu,” says Taylor. “Some of the best meals I’ve ever had are those made from ingredients grown yourself, cooked thoughtfully with fire and plated simply. Our spring menu is bursting with flavour and life, and we’re really excited for the community to come in and try it. We’re planting some exciting things now which we’ve got planned for future menus also, so stay tuned.”
Highlights on Taylor’s debut spring menu include starters of roasted peppers with Chiswick garden lemon; roasted fennel with stracciatella and pickled citrus; and wood-fired halloumi with stone fruit and honey. Mains include grilled swordfish with bitter leaves, olive and sumac; coffee-roasted carrots with quinoa and shiitake; Chiswick’s signature slow-roasted lamb shoulder with peperonata and mint salsa, while desserts include Chiswick pavlova with sesame, honey and spring fruits; and decadent dark chocolate with mandarin and marshmallow.
“It’s been such a thrill working hand in hand with Matt and the Chiswick team to draw inspiration from the Chiswick kitchen garden to create this new menu,” says Taylor. “Some of the best meals I’ve ever had are those made from ingredients grown yourself, cooked thoughtfully with fire and plated simply. Our spring menu is bursting with flavour and life, and we’re really excited for the community to come in and try it. We’re planting some exciting things now which we’ve got planned for future menus also, so stay tuned.”
Chiswick will also showcase its spring bounty from the kitchen garden via their ‘Picnics on the Lawn’ event series, kicking off 13 November in collaboration with long-term beverage partner Bombay Sapphire. The event will see the Chiswick lawn come to life over four weekends (13 Nov–11 December). The ticketed event will feature signature Chiswick snacks such as wood-fired flatbread; barra-masalata; Vannella burrata with heirloom tomatoes and olive tapenade; Milawa camembert; Drunken Sailor smoked tomato chutney; and strawberry and passionfruit trifle; as well as an exclusive Chiswick × Bombay cocktail on arrival served via the pop-up garden bar. To mark the arrival of spring, Chiswick’s lawn will be styled in partnership with To Dine For Picnics featuring long tables, rugs, seasonal blooms and produce to create an immersive sensory experience for guests.
Chiswick’s ‘Picnics on the Lawn’ will take place over four Saturdays beginning mid-November (13 November, 27 November, 4 December and 11 December) in partnership with Bombay Sapphire. Tickets available via chiswickwoollahra.com.au/picnicslawn for $139.
Chiswick Woollahra
65 Ocean Street, Woollahra NSW 2025
(02) 8388 8688
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