Matt Moran’s Woollahra restaurant Chiswick turns five this month, and to celebrate the venue is organising a full month of events. Since opening in 2012, the restaurant has attempted to be the leaders in paddock-to- plate dining.
For a start, Chiswick is bringing back their popular take on an old classic, the Chiswick Bombe (Alaska). The lime and coconut ice-cream covered in meringue will be available throughout march, $10 from every Bombe to The Ovarian Cancer Research Foundation.
A birthday ‘Pop Up’ Bar will open each Friday in March from 5:00pm – 8:00pm on the Chiswick lawn. A heap of Belvedere Spritzers will be served including: ‘The’ Belvedere Spritz (Belvedere vodka, Lillet Blanc, pink grapefruit, thyme, Fever-Tree tonic), Cucumber Spritz (Belvedere vodka, Dolin dry, cucumber, strawberry, Fever-Tree soda) and Italiano Spritz (Belvedere vodka, Aperol, orange, rosemary, Fever-Tree Mediterranean tonic).
The celebration will not only be on the lawn but on the menu too, Chiswick will be offering an additional complimentary course to any pre-booked collective menu. Matt Moran and head chef Tom Haynes have designed the menu for sharing and always utilise fresh seasonal produce grown on-site, so take a look and join them to celebrate.
Happy birthday Chiswick!
Chiswick Woollahra is open for lunch and dinner seven days a week.
Chiswick Woollahra
65 Ocean Street, Woollahra
02 8338 8688
[email protected]
chiswickrestaurant.com.au
Images supplied from Chiswick
———-
