Chiswick at the Gallery
Art Gallery of New South Wales, The Domain, NSW
02 9225 1819
When the MorSul group was awarded the catering contract at the Art Gallery of New South Wales, they knew they already had a winning formula on their hands, in the form of sister restaurant CHISWICK. And so CHISWICK at the Gallery was born, keeping the produce-orientated brand alive while establishing its second location.
The MorSul group is a partnership between renowned chef Matt Moran, and restaurateur Peter Sullivan. The pair is behind some of Sydney’s biggest restaurants, cutting their hospitality teeth at the Paddington Inn Bistro, before opening ARIA Restaurant on Sydney Harbour in 1999. In 2009 they expanded with ARIA Brisbane and in 2010, ARIA Catering was launched, becoming the resident event caterer at Sydney Opera House.
They returned to their eastern suburbs roots in 2012, opening CHISWICK in Woollahra, and in 2013 opening their second eastern suburbs venue, North Bondi Fish. When they were appointed the food and beverage partner of the Art Gallery of New South Wales, they decided to transport the CHISWICK concept to the light-filled Grand Court of the gallery.
Fresh produce is at the heart of the menu at CHISWICK at the Gallery, with a menu that continually evolves with the seasons, placing an emphasis on where ingredients come from and how they are grown. The restaurant’s own kitchen-garden supplies much of the fresh produce used to top off the perfection of many of the dishes and cocktails. The Head Chef and kitchen team have crafted a menu perfect for sharing among groups, with a focus on the best the season can deliver.
Take a seat in the contemporary dining room and start with char-grilled scallops with heirloom carrots, smoked almond and tarragon, before moving onto a signature CHISWICK dish – the Moran family’s lamb shoulder with smoked eggplant, chickpea and mint salsa. If you love a sweet dish to finish off, desserts such as chocolate mousse cake with hazelnut and passionfruit should seal the deal. Native ingredients feature heavily throughout the menu – keep an eye out for some of their favourites, including Coorong sea blite, river mint, sea parsley, native basil and warrigal greens.
Diners can also choose to sit at the bar or communal table for a glass of wine and a light bite such as pickled garden vegetables or prawn popcorn with sherry vinegar.
The drinks list holds its own against the food offerings. After gazing at works by iconic Australian and European artists, quench your thirst with an Ice and Fire (Herradura blanco tequila, jalapeno, cucumber, lime and mint) or sample one of three different Bellinis – apricot, lychee or black cherry. Teetotallers will appreciate the home-made sodas: choose between lychee and Thai basil; kaffir lime, lemongrass and ginger; pineapple and native thyme; passionfruit, vanilla and river mint; or strawberry, white balsamic and orange.
The restaurant design takes inspiration from the original Woollahra CHISWICK, with high communal seating and stools, Mud pendant lighting and bench seating, but also reflects its more urban setting. Featuring blond wood chairs and tables with clean lines, finishes in white marble, travertine and brass, the design is anchored by custom-made rugs. Large windows let in litres of light and provide sweeping views of Woolloomooloo and Sydney Harbour.