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Overview
Sitting in Matt Moran’s CHISWICK in Woollahra, you could be mistaken for thinking you were on some glorious estate in the Southern Highlands — not some 5km from the Sydney CBD. Wherever you are, floor-to-ceiling windows open onto lush greenery; on one side, there’s a mini, landscaped park, on the other a thriving kitchen garden. It’s the latter that drives the heart of the restaurant’s menu, which is famous for its fresh, seasonal produce.
“Matt [Moran] grew up on a farm,” says CHISWICK’s head chef Richie Dolan. “He’s a country boy, so his philosophy has always been paddock to plate — about using the best seasonal produce available.” Every morning, the chefs pick piles of herbs, leaves and veggies — and, by midday, they’re on your plate. Sounds simple, but it takes a lot of time, a lot of planning and one hell of a vision to do things this way.
For an opportunity to experience Richie Dolan’s produce first hand, James Squire and Concrete Playground are creating a Summer Banquet at CHISWICK, giving 34 lucky people a seat at the table. You’ll sit down to a five-course meal custom-made by Richie, each dish paired with a specific James Squire tipple, and hear from Richie and James Squire brand ambassadors on the night. You'll also take home a bespoke hamper from Sydney company Caring Canary, filled with delicious eats and JS drinks.
To be in the running, enter here.