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

Moran has enlisted the help of Head Chef Daniel Cooper to curate the Ocean Street restaurant's menu, maintaining its commitment to hyper-local produce and hearty meals.

Begin your meal with the crispy zucchini served with monteforte and anchovy, or roasted carrots with black garlic and sea herbs. If you feel like splashing the cash, try the skillet prawns topped with fermented chilli.

The Bannockburn chicken and the slow-roasted lamb shoulder are both must-try classics on the Chiswick menu — or if you're feeling adventurous, mix things up with spanner crab gnocchi.

bowl food at Chiswick sydney

If you're headed to Chiswick with a group, the sharing menu is designed just for you. The banquet changes with the seasons but will always offer up a mix of highlights from the a la carte menu including a few of the restaurant's renowned mainstays.

The desserts are simple but effective. If you're looking for a slight indulgence, the Chiswick lamington is a simple delight, while the seasonal fruit galette is the perfect way to bring a continual Sunday meal to a satisfying end. 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. The room is able to accommodate up to forty, with event planners able to customise the room and menu to your liking. 

Steven Woodburn


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