Unveiling a month-long program of special activity from Friday 6 May
Celebrating 10 years at the heart of the Woollahra community, Matt Moran’s Chiswick will unveil a program of activity this May; with a special birthday menu, digital recipe book and special edition Providoor box, to recreate the Chiswick experience at home. The venue will also come to life through a partnership with renowned Sydney floral design studios, Wilder and Hermetica. It all kicks off from Friday 6 May.
“We have come to appreciate now more than ever all the incredible support we have had from our community over the past decade. Chiswick has always been seen as a place to gather with friends and family to celebrate milestones and special occasions. We want to take this opportunity to celebrate a milestone with our community too and create something special in honour of all the support we have received over the years”, says Matt Moran.
“Our birthday menu is something we’re particularly proud of”, says head chef Taylor Cullen. “It’s been a really collaborative process, where we’ve taken some of our staff and guest’s favourite dishes from the past decade and updated them with ingredients that are representative of what’s inspiring us now and ingredients that will continue to play a larger role in our menus into the future. Our menus will have a greater presence of native ingredients, an increase in plant-based options (such as our Bombe Alaska which can now also be made with vegan meringue from aquafaba) and as always, an abundance of ingredients from the garden that are planted with each seasonal menu in mind”.
With one of Sydney’s only kitchen gardens led by head horticulturist Pete Hatfield, Chiswick has remained firmly at the forefront of Sydney’s planted-to-plated dining scene for the past decade. In creating Chiswick’s 10th birthday menu, Moran and Cullen have utilised produce grown on site, as well as from some of the best local suppliers to create a menu that pays tribute to signature dishes from the past decade while looking ahead to the next ten. Menu highlights include baramasalata with Chiswick flat bread and grilled peppers with harissa, river mint and ‘crispies’ to start; butterflied trout with trout roe and Chiswick garden herb dressing; and lamb with hummus, tabouli and mint salsa for mains; with a fig and macadamia bombe alaska to finish.
The venue will come to life with a large-scale floral and produce installation suspended above the pergola by Wilder Florals and an overabundance of styled fresh produce spilling from the kitchen pass by Hermetica as a nod to Chiswick’s planted to plated ethos. The colour palette will consist of lush greenery, white, yellow and terracotta tones alongside fresh linens, with Wilder and Hermetica drawing inspiration from the Chiswick garden. The Chiswick car will also be parked out front of the venue, replete with florals spilling from the hood, which will be seen from Ocean Street to mark the occasion.
Chiswick will also release a free digital recipe book of its most popular dishes from the past decade, available to all subscribers; including Chiswick’s famous lamb and tabouli; peppers with salted lemon and anchovy; and bombe alaska for dessert. For those who wish to recreate the Chiswick experience at home, there will also be a special edition ‘finish at home’ Providoor box launching on 6 May.
For bookings and more information: https://www.chiswickwoollahra.com.au/
Image credit: Wes Nel