Chiswick’s autumn menu showcases classic Australian dishes and seasonal produce from the garden, paddock and sea

On 1 March 2023, Chiswick will launch their autumn menu to celebrate the change of seasons and pay homage to the classic Australian table. A close collaboration with Matt Moran, head chef Taylor Cullen’s menu heroes fresh, seasonal produce from the garden, paddock and the sea. 

Nestled in picturesque Woollahra, Matt Moran’s Chiswick is Sydney’s original planted-to-plated restaurant known for its hyper-seasonal menus and urban garden setting. The heart of Chiswick is its abundant kitchen garden, with quality produce leading the way on the restaurant’s menu, showcasing the simplicity and freshness of nature’s bounty.

Moran says, “The change of season is always an exciting time at Chiswick. I partially love Autumn and the fantastic variety of heartier vegetables we grow in the garden. I love getting out there and seeing what our head gardener Pete is growing each season, and then seeing Taylor bring the produce to life in a new dish. It’s a real collaborative process between the chefs and Pete, and ensures what is growing in the garden is on the menu.”

Dishes from the new menu centre around the woodfire and grill, and stay true to Moran’s planted-to-plated philosophy. Highlights include: 

  • Autumn figs, goats curd, garden rocket
  • Charred octopus, Chiswick herb salsa
  • Crumbed whiting slider, dill tartare, pickled onion
  • Ocean trout, woodfired witlof, Bruny Island olives
  • Berkshire pork cutlet, celeriac, prunes
  • Chiswick fairy bread profiteroles

These autumn dishes showcase hyper seasonal produce, many with a nod to nostalgic Australian cuisine. Guests will love the crumbed whiting sliders with dill tartare, honouring  the flavour of classic Australian fish and chips in a bite-size snack.  Autumn figs with goats curd and garden rocket are a sweet addition to the menu; jammy figs in prime season are served in a classic way with one of Australia’s best goat curds from Meredith Dairy,  and peppery rocket fresh from the Chiswick garden. The charred octopus with herb salsa gives second life to herbs that may have lost their charm but are packed with flavour and goodness, and are too good to throw away. These menu additions will join long-standing favourites on the menu, such as the barra-massalata and slow-roasted lamb shoulder. 

Taylor Cullen said, “Our autumn menu is all about taking traditional and nostalgic flavours and doing them in a new way whilst making produce grown in our very own kitchen garden the hero. In our ongoing commitment to reducing food waste, we’ll also repurpose summer produce grown in our kitchen garden, such as lemons and tomatoes, as ferments and preserves.”

Chiswick sources proteins from the Moran family farm as well as Vic’s Meats, Haverick Meats, Northside Seafood and CMB Oysters. Local producers which feature on the menu include Malfroy’s Gold Honey, Ramarro Farms, Hunted + Gathered Chocolate and Meander Valley Dairy. Of course, a large portion of the restaurant’s produce also comes from their kitchen garden, which is managed by head horticulturist, Pete Hatfield. 

Hatfield says, “11 years ago kitchen gardens were popping up everywhere. Matt and the Solomon family have provided me with the opportunity to provide the freshest ingredients for the chefs in the kitchen, metres from where they are grown. The produce is free from chemicals and grown using only organic sprays and fertiliser, plus we recycle garden waste in our own worm farm and compost, while our two native beehives provide thousands of pollinators for our crops.”

Sustainability and flavour are at the forefront of Chiswick’s autumn beverage offerings. Led by head sommelier Georgie Davidson-Brown, the bar team collaborated on a seasonal cocktail range including a stunning oyster shell martini garnished with nasturtium leaves from the garden and a ‘very Chiswick’ white peach bellini made with lemon myrtle infused Grey Goose Vodka. Georgie has also selected a variety of wines from sustainable Australian suppliers including Mediterranean barbera wines from Margan Breaking Ground, a bright and aromatic gemischter satz from Vignerons Schmölzer & Brown, and a classic dry red from Little Frances. 

Georgie said, “We strive to work with local producers who respect the land as much as we do and are thoughtful in their approach. As the weather turns cooler, we’re moving away from simple and refreshing summer drops and introducing more complex, rich, layered wines that work in harmony with the food.”

Chiswick is open for lunch and dinner, seven days a week.

65 Ocean Street
Woollahra NSW 2025

Please leave a reply

Original text
Rate this translation
Your feedback will be used to help improve Google Translate