Spring has sprung, and so has Chiswick’s gin and tonic garden.
That’s right, famed Aussie chef, Matt Moran, has transformed his beautiful Woollahra restaurant into a spring-inspired hub – Chiswick “In Bloom”.
The next two months of activity will see the restaurant and garden come to life to not only celebrate the arrival of spring, but the launch of a dedicated Chiswick bar area with its own special menu.
First, in the heart of the restaurant, you’ll be able to feast on classics such as Chiswick’s Slow Roasted Lamb Shoulder ($92) alongside new menu highlights including globe artichokes with asparagus, garden herbs and pecorino and not to forget the Half Roasted Chicken ($38) with sunrise potato and snow peas.
But for those of us after a lighter night out that’s mixed with a cheeky gin concoction, Chiswick’s new spring snack menu and G&T garden is the major drawcard. For this Chiswick has partnered with Bombay Sapphire to create a cocktail and snack “In Bloom” menu as a distilled version of the new spring menu. Think a Tangerine Spritz ($20) paired with Berkshire pork terrine, mustard and preserved vegetables; the Spring Collins ($22) paired with nasturtium leaves, house-made ricotta and sunflower; or the Bramble Spritz ($20) paired with prawn popcorn, jalapeno and iceberg lettuce. Sign us up. The only catch is these sensational pairings will only be available through the Chiswick communal bar up until Saturday 31 October.
As part of the spring campaign, the Chiswick kitchen garden will be open to the public for the first time, hosting a range of masterclasses in collaboration with Bombay Sapphire. During each masterclass, you will enjoy a cocktail from the ‘In Bloom’ menu, alongside a selection of Chiswick snacks and take-home gifts. Pick from the Bombay Sapphire Cocktail Masterclass, the Cooking Masterclass with the legend Matt Moran himself or the Gardening Masterclass with the resident gardener, Peter Hatfield.
65 Ocean St, Woollahra NSW 2025
(02) 8388 8688