Winter is well and truly underway at Woollahra’s Chiswick, who have announced a series of exciting winter activities that will delight guests throughout the season. With Live Music Tuesdays, Roasts & Jazz Sundays, and the highly anticipated annual Truffle Dinner, the esteemed dining destination is prepared to keep guests warm and full of delight, all winter long.
Every Tuesday evening throughout the month of June, Chiswick will host an intimate array of live bands performing everything from cult classics to favourite hits. From 6pm onwards, guests can relish in the ambiance as they dine on the exquisite flavours of Head Chef Taylor Cullen’s garden harvest menu.
As always, winter at Chiswick will see a big focus on truffles. Over the course of the season, truffles will be added into special menu items and on June 21st, Chiswick will host its much-anticipated annual truffle dinner in collaboration with The Truffle Farm Canberra. A handful of dishes from the event will be available in-venue as limited time specials, with highlights including:
- Kingfish tartlet, truffle ponzu, Tasmanian pepper
- Duck liver parfait éclair, chestnut, shaved truffle
- Jerusalem artichoke, macadamia, Pete’s truffle honey
- Truffle brioche stuffed chicken, celeriac gratin, winter greens
- Truffle custard tart, Messina jersey milk
When July rolls around, guests will have the pleasure of enjoying Roasts & Jazz Sundays at Chiswick. Adding a unique twist to the classic Sunday roast, Cullen will have succulent pork and beef on a rotating menu week to week. Accompanying the menu specials will be live jazz performances, making Chiswick the perfect spot to while away a winter Sunday. The Roasts & Jazz rotating menu options are:
- Beef Riverine MBS+2 sirloin with a buckwheat Yorkshire pudding, confit shallots, celeriac, swede, and potato bake, horseradish emulsion, mustard jus, winter steamed greens, honey-roasted carrots and parsnips, and Chiswick’s herb salsa. Followed by sticky toffee pudding with fudge and vanilla for dessert.
- Herb stuffed pork rack, stuffed and roasted whole, baked apple and spec compote, crisp Brussels sprouts, honey roasted parsnip and carrot, duck fat potatoes, olive, thyme, fermented cabbage, mustard jus, herbed peas, preserved lemon, and Chiswick’s herb salsa. Followed by pork fat and rhubarb galette with clotted cream for dessert.
With winter greens coming straight from Chiswick’s kitchen garden and pork from Moran’s farm on the Central Tablelands of NSW, produce doesn’t get much finer. The series of events will culminate on the final Sunday of the month, July 30th, which will be ‘Christmas in July’ themed. The one-off special menu will include Matt Moran’s honey glazed ham, Chiswick roast turkey, duck fat potatoes and spiced parsnip and carrot.
Accompanying the special activity will be a winter-long seasonal menu in which top quality produce takes centre stage. Standouts from the snack menu include: wood-baked halloumi paired with blistered grapes; crispy zucchini with monteforte and anchovy; and butterflied king prawns accompanied by garden herb butter. Mains include: truffle egg pasta with cheddar and brassicas; ocean trout with wood-roasted cabbage and nasturtium butter; and the famous Chiswick slow-roasted lamb shoulder served with pumpkin and mint sauce. A range of sides include crisp Brussels sprouts, steamed winter greens and hot chips with celery salt and herb mayo. On the dessert menu: rhubarb tart with buffalo curd; roasted quince, fennel, almond gelato; and Chiswick’s indulgent ‘fairy bread’ profiteroles.
Head sommelier Georgie Davidson-Brown says, “Winter at Chiswick is truly captivating, and our new menu is a testament to the finest flavours of the season. I’ve taken great pleasure in curating an exceptional drinks pairing that beautifully complements our winter menu. I’m looking forward to welcoming guests into the cosy and inviting ambience of Chiswick, where they can indulge in an unforgettable dining experience.”
Chiswick’s winter cocktail selection perfectly complements the cooler season, with the list including: Penny in NY (Monkey Shoulder Whisky, Ramazotti Amaro, red wine, ginger, lemon), Yulefest Records (Grey Goose Vodka, Limoncello, Prosecco, gala apple, lime, garden sage), and Sorreal Clarity (Bombay Sapphire Gin, Lill/et Blanc, pineapple sage, sorrel). Alongside the cocktails is a wine list that has been curated by Georgie Davidson-Brown, full of sustainable, elegant drops from the country’s top producers.
Experience the true essence of winter at Chiswick, where enticing flavours, captivating performances and warm hospitality blend together harmoniously to create an unforgettable dining experience.