Renowned Sydney chef Matt Moran’s beloved neighbourhood restaurant Chiswick in the leafy eastern suburb of Woollahra, Sydney, is celebrating its fifth birthday this month with a range of events to mark the milestone occasion.
Throughout the month of March, the popular Chiswick Bombe (Alaska) will be back on the menu with $10 from every meringue, lime and coconut dessert sold going to The Ovarian Cancer Research Foundation.
Each Friday throughout the month, the celebrations will spill out onto the restaurant’s beautifully landscaped green lawns with a special Birthday ‘Pop Up’ Bar. Open from 5-8pm, the bar will serve a selection of Belvedere Spritzers including ‘The’ Belvedere Spritz, Cucumber Spritz and Italiano Spritz, ideal for a pre- or post-dinner tipple.
In addition, Chiswick Woollahra is also offering a complimentary fifth course with any pre-booked collective menu, featuring a range of delicious autumnal dishes such as whole roasted chicken, the signature lamb from the Moran family’s farm, wood-fired focaccia with cherry tomato and basil oil, and fresh greens and vegetables grown on-site at the restaurant’s very own garden.
Since opening in 2012, Chiswick has been a leader in the garden-to-plate dining movement, offering a made-to-share, seasonal menu of fresh produce grown on the restaurant’s 150-square-metre kitchen garden. This, combined with a stunning, light-filled country-style dining room with large French windows overlooking a lush green garden is what makes Sydney diners from all over the city flock to its tables for lunch and dinner, seven days a week.
