Chef Thomas Haynes left the harbour restaurant ARIA for the leafy suburb of Woollahra, where he tends to a new menu, ensuring it blossoms into a new era. Wait staff darting here, food darting there and the sounds of muddling and shaking of ice with alcohol make for a dizzying, exciting dining experience in this garden paradise.
From seed to sunshine and on to smiling customers, the produce at CHISWICK is truly local and as sustainable as one can expect. Hiramasa kingfish, cucumber and salty ice plant is an introduction to vibrancy – wonderful pink hues from the fish, emerald tones from the ice plant, and the orange sparkle of the fish roe. The skilful coordination of flavour pairing is seen in the smoked duck, broad beans and mango, where the subtle yet prominent smokiness of the duck is paired with the earthiness of broad beans and the tropical sweetness of mango.
PSST! Look out for CHISWICK’s preserves, pickles and other wonderful things.