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The grass is always greener on the other side, especially from inside Aria chef Matt Moran's glasshouse-inspired space.
By David Lappin and Gary Brun
July 01, 2023
By David Lappin and Gary Brun
July 01, 2023

The grass is always greener on the other side, especially inside Aria chef Matt Moran's glasshouse-inspired Woollahra space — Chiswick. On one side, there's the artfully manicured gardens in front of the former Pruniers restaurant. Through the other windows, there's Moran's cute little kitchen garden. So it's up to diners whether they stare out at the beetroot, rhubarb and leeks that will adorn their plates, or at the French plantation-style interiors.

The grass is also greener because Chiswick is just off Ocean Street. In Woollahra, there's still a relaxed afternoon air about diners (a mix of end-of-weekend professionals, the well-to-do and elderly men in cravats and ladies of leisure) and the gentile service.

A selection of food at Chiswick Sydney

Begin your meal with the crispy zucchini served with monteforte and anchovy, or the fried chicken slider with hot sauce and maple. If you feel like (splashing the cash?), try the charred octopus with chilli and green tomato salsa.

The Bannockburn chicken with carrots and jus is a must-try, while the ocean trout with wood roasted cabbage and nasturtium butter is also delicious.

Opt for the Berkshire pork cutlet with celeriac and sherry prunes or the king brown mushroom gnocchi with thyme and pecorino. If you're looking for a little more luxury, the Chiswick slow roasted lamb shoulder with beetroot and mint sauce is the perfect selection. These dishes aren't served with sides, so opt to add chips with celery salt and a herb mayo or seasonal steamed greens with garden lemon and olive oil.

If you're headed to Chiswick with a group, the sharing menu is designed just for you. Enjoy the highlights of Chiswick, like the yellowfin tuna crudo with persimmon and ginger vinaigrette, alongside the Chiswick sticky toffee pudding with vanilla ice-cream and butterscotch sauce.

bowl food at Chiswick sydney

The desserts are simple but effective. If you're looking for a slight indulgence, the Chiswick fairy bread profiterole is a unique delight, while the rhubarb tart with buffalo curd is the perfect way to bring a continual Sunday meal to a satisfying end. Any of these menu items can also be made vegetarian, vegan and gluten-free, too. Makes Monday seem far away ...

If you're booking a private event then the private dining room is a fantastic option. Separated from the main restaurant by frosted glass doors, you'll enjoy uninterrupted views of the manicured gardens. Able to accommodate up to forty, it seats went comfortably with event planners able to customise the room and menu to your liking. 

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