Taking its name from its green surrounds, CHISWICK is located in what was once the garden of a mid-nineteenth century private house. In 1938, Woollahra Council acquired the site, designating it a space for public recreation; and in 2012, it was transformed into a beautiful glass-walled, light-filled neighbourhood restaurant with a flourishing kitchen garden and stunning outlook.
CHISWICK is part of MorSul, a restaurant and catering group owned and operated by renowned chef Matt Moran and restaurateur Peter Sullivan. The pair began its hospitality co-ventures in 1991 as owners and operators of the Paddington Inn Bistro, before opening ARIA restaurant on Sydney Harbour in 1999. In 2010, Moran and Sullivan opened ARIA in Brisbane and ARIA Catering.
CHISWICK’s Head Chef and the kitchen team present a seasonal menu teeming with fresh produce sourced from the kitchen garden and the Hawkesbury region. Willowbrae goat’s curd, Hawkesbury River calamari and school prawns, and Bilpin apples feature often. The menu of nibbles, small plates, mains and larger platters is designed to be shared.
Diners can expect flavourful fare such as whole grilled pink snapper with charred broccolini, capers and lemon or wood-roasted Moran family lamb with zucchini, tomato and mint. Those with a sweet tooth will relish sumptuous desserts such as caramel parfait with peanut praline and black figs or a lemon pavlova with blackberry ripple.
The unique 150 square-metre kitchen garden connects the restaurant and its verdant surrounds, which provide fresh home-grown produce. Garden beds created from natural timber sleepers also house potted herbs, and a trellised section blooms with plants rotated seasonally. CHISWICK’s dedicated gardener ensures the space th rives always and works closely with the kitchen to decide on the best seasonal plantings. The garden is the heart of the operation and allows Moran to indulge his passion for produce sourced and grown with integrity.
In addition to the stunning exterior, the restaurant’s interior features a contemporary dining room and casual bar area with a large communal table, surrounded by floor-to-ceiling windows. The great outdoors are articulated inside via green table settings and natural wood finishes. The long zinc-topped bar at the entrance gives insight into the workings of the drinks menu, which includes a number of classic and contemporary cocktails that feature fruit and herbs from the garden.
The award-winning wine list by Matt Dunne presents a balanced selection from around Australia and the world. There’s a particular focus on boutique wineries and organic and biodynamic viniculture practices, emphasising CHISWICK’s commitment to well-sourced produce. In 2013, the list was awarded ‘Best Small List’ at Australia’s Wine List of the Year Awards.