Chiswick In Bloom
Chiswick's glasshouse-inspired space boasts a dedicated G&T garden and a special masterclass schedule, just in time for spring.
Overview
With spring just a few days away, famed Aussie chef Matt Moran is transforming his much-loved Woollahra restaurant into a blossoming oasis. It's only fitting that Chiswick's glasshouse-inspired space should come alive during spring. And it's doing so with a dedicated G&T garden and a special masterclass schedule to boot.
That G&T garden will launch in the new communal bar area on Wednesday, September 2. It'll offer a seasonal snack menu alongside Bombay Sapphire cocktails created by hospitality legend Ed Loveday (Prince of York, Bar Brosé, Acme).
Think tangerine and rosemary spritzes ($20) paired with cheddar and kumquat crostinis ($14), or an elderflower tom collins ($22) matched with house-made ricotta ($10). The classic gin and tonic ($14) will also get a seasonal touch up with four different tonics and 12 garnishes to choose from — including lemon myrtle, nasturtium flower, rhubarb and pineapple sage.
You'll also be welcomed into the Chiswick kitchen garden for the first time during three different masterclasses. These include a cooking class with Moran and Chiswick Head Chef Francois Poulard, with each ticket including a cocktail, three dishes and a takeaway produce bag. Other masterclasses include gardening with Chiswick Horticulturalist Peter Hatfield and a G&T class with Bombay Sapphire's Loy Catada.
The kitchen garden produce will also be used in the restaurant's new a la carte and bar menus, with slow roasted lamb shoulder, globe artichokes with asparagus and roasted chooks all on the docket.
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