Matt Moran's Woollahra venue Chiswick is welcoming the warmer weather and its new Head Chef Taylor Cullen by throwing a series of picnics on the lawn of its lush green outdoor space.
The picnics are taking place over four dates between Saturday, November 27 and Saturday, December 11 and will offer Sydneysiders the opportunity to sample Chiswick's new spring menu as well as Bombay Sapphire gin cocktails in the sun.
"Our spring menu is bursting with flavour and life, and we're really excited for the community to come in and try it," says Cullen.
On offer at the picnics will be a spread of Chiswick small plates including woodfired flatbread, Vannella burrata with heirloom tomatoes and olive tapenade, Milawa camembert and strawberry and passionfruit trifle.
Tickets are $139 per person and can be booked in groups of four to six. Included in the ticket price is all of the day's food, picnic gear for the day supplied by To Dine For Picnics, and a cocktail on arrival.
Chiswick's spring menu, Steven Woodburn