To Eat

 

½ dozen Sydney rock oysters, Tasmanian wasabi, finger lime — 26

Sourdough ciabatta, onion, oregano — 8

Potato scallop, tomato kasaundi — 10

English muffin, smoked eel pate, salmon roe — 12

Borlotti bean, oxtail empanada, tomatillo, jalapeno yoghurt — 12

 

Salt baked celeriac, radicchio, hazelnut, winter truffle — 22

Burrata, orange, walnut, garden rocket, grilled sourdough — 24

Grilled prawns, red chimichurri, coriander — 28

Petuna ocean trout, cucumber, soft herbs — 24

Yellowfin tuna tataki, nashi pear, nasturtium — 24

Quail, chicken & pork terrine, apple & raisin chutney, sourdough — 22

Chiswick Crispy duck, blood orange, winter lettuce — 28

 

Roast pumpkin, grains, turnip, kale — 28

Spanner crab strozzapreti, chilli, peas, garden herbs — 32

Seared John Dory, broccolini, anchovy dressing — 36

Cone Bay barramundi, mussels, leek, broad bean — 34

Battered flathead fillets, hand-cut chips, tartare sauce — 32

Pork cutlet, cipollini onion, Jerusalem artichoke — 34

Rangers Valley rump cap, sugarloaf cabbage, harissa — 38

 

Grilled rainbow trout, garden radish, witlof, dill — 60

Moran Family lamb shoulder, mint, Chiswick condiments — 76


On The Side

Chiswick green salad — 11

Roast portobello mushroom, pickled cauliflower, parsley — 12

Winter vegetables, lemon oil, soft herbs — 12

Hand-cut chips, ranch dip, celery salt — 12


Dessert

Mandarin sorbet, blood orange, mint — 16

Caramelised apple tart, cinnamon cream — 16

Sticky toffee pudding, Medjool dates, vanilla ice cream — 16

Pumpkin custard tart, maple, and bourbon ice cream, pecans  — 16

Valrhona chocolate, brownie, rhubarb — 16


Cheese

Served with red currant, grapes and homemade lavosh 10ea | 3 for 28
A selection of soft, hard and blue cheese

 
 
 

Planted in our garden months ago, harvested this morning, ready for you right now.

Valrhona chocolate & honeycomb blackberry