65 Ocean Street, Woollahra
2000 Sydney


+61 2 8388 8688


  • Matt Moran, Chef

L'avis de Gault&Millau

UPDATE: In February 2019, Francois Poulard (ex-North Bondi Fish and ARIA) was appointed as Head Chef at CHISWICK. Matt Moran has an eye for locations, and CHISWICK in Woollahra, nestled among one of suburb’s loveliest gardens, is no exception. Head Chef Tom Haynes, formerly of ARIA, leads the kitchen team. Here, the green surroundings are not just for viewing, as much of what ends up on your plate comes from the adjoining kitchen garden, a rarity for an inner-city restaurant today. The menu is a friendly balance between fine dining and Australian approachability, with zucchini flower and goat curd sitting right next to a fried flathead sandwich with pea and mint. Perhaps start with a swordfish tartare, served in the traditional style and enhanced by green tomatoes. While the lamb shoulder has become a famous Sydney dish, and comes from the Moran family farm, it is difficult to go past the ‘barra in a bag’, which comes served as a delicate fillet with broad beans and preserved lemon. PSST! If CHISWICK sounds like your kind of place, and you find yourself at the Art Gallery of NSW, pop into their restaurant there! Reviewed for the 2019 Guide


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