Last night at CHISWICK, Matt Moran and Peter Sullivan said it was good to see so many people they had known since they first went into partnership at Paddington Inn Bistro 21 years ago. At the launch party, a restaurant full of Sydney celebrities to help Moran and Sullivan celebrate the opening.
I’m glad to see the boys rocking the old institution of the Pruniers site into a contemporary urban statement, with a casual seasonal menu that includes items “from the garden” and “from the farm”. Amongst many lighthearted episodes in his welcoming speech, Moran warned other local Chefs including Colin Fassnidge (Four in Hand) that there were security cameras on the kitchen garden. The autumn garden includes “beds of leafy greens perfect for Chiswick salads. We have a rich crop of cherry tomatoes, rosa radishes, snow peas and climbing beans.”
I brought a copy of the opening CHISWICK menu home with me from the launch party in my goody bag. The menu is reasonably priced to match the ethos of a local neighbourhood restaurant with seasonal dining.
“We really want you to come and enjoy it for what it is – simple clean food” said Moran at the Chiswick restaurant launch party last night.
CHISWICK NIBBLES start the menu at $8.
Pickled garden vegetables
Candied mixed nuts
Olives, roma beans, tomato and mustard seeds
Hand cut chips, thyme, black garlic aioli
Oysters, lemon, ginger, rice wine
Sliced kingfish, breakfast radish, lemon aioli, parsley
Salt cured tuna, cucumber, coriander, seaweed, sesame
Salad of rosa radish, marinated cucumber, mint, goats curd
Salad of baby cos, crushed hazelnuts, pomegranate
Salad of tomatoes, crushed green olives, oregano biscuit
Steamed broccolini with garlice and chilli
Char grilled scallops, artichokes, burnt butter, tarragon
Crisp butter milk chiken, cabbage, harissa, mayonnaise
Veal Slider “vitello tonnato”
Pulled veal tortellini, broad beans, cornichons, shiso
Orecchiette, tomato, basil, pine nuts, parmesan
Crab and pea risotto
Steamed fillet of trevella, tomatoes, garden herbs
Battered flathead fillets, chips, tartare sauce
Char grilled Moran family grass fed beef, fresh horseradish
Whole snapper, gremolata, cornichons, capers
Fish and prawn pie
Chicken, wood roasted in spiced hay with lemon, stuffing
Wood roasted Moran family lamb, chick peas, mint
The “beef and lamb is sourced from the Moran family farm, located in Rockley NSW”.
CHISWICK, the anticipated new restaurant from restaurateurs Matt Moran and Peter Sullivan, officially opens today Wednesday 7th March.
Located in Chiswick Gardens in Woollahra, CHISWICK has undergone a transformation. The most significant addition is its 150 square metre kitchen garden which links the kitchen to its beautiful garden surrounds and provides fresh, home-grown produce.
First plantings from the garden featuring on the Autumn menu include cherry tomatoes, leafy greens, rosa radishes and heirloom carrots. Fruits include passionfruit and citrus, as well as herbs from the garden such as purple basil, French tarragon and rosemary.
The menu features produce predominantly from local suppliers and the CHISWICK garden with many dishes utilising the kitchen’s custom-built wood fire oven. The menu is seasonal and designed for sharing.
Tuesday – Friday open for lunch and dinner
Saturday and Sunday all day dining from 12pm
65 Ocean Street, Woollahra NSW Australia
+61 2 8388 8688