To Eat

 

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

Sourdough, cultured butter, crispy chicken skin — 9

Potato scallop, tomato kasaundi — 10

English muffin, spanner crab remoulade, salmon roe  — 14

Crispy quail, sorrel, pine salt — 13

 

New season asparagus, truffle, nettle, mayo, egg — 25

Beetroot tart, goats cheese — 22

Grilled prawns, spiced peanut, lime — 28

Citrus-cured trevalla, lemon myrtle, sea herbs — 26

Petuna ocean trout, cucumber, soft herbs — 25

Chiswick ploughman’s, wagyu bresaola, cheddar, pickles, radish — 24

Quail, chicken & pork terrine, pear & saffron chutney, sourdough — 25

Crispy Chiswick duck, blood orange, spring leaves — 28

 

Roast pumpkin, grains, turnip, kale — 30

Linguini vongole, chilli, lemon, garden herbs — 32

Seared John Dory, zucchini — 38

Barra-in-a-bag, leeks, mushroom, wild rocket — 36

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

Miso-glazed spatchcock, sprouting broccolini, anchovy emulsion — 38

Sirloin, artichoke, pangrattato, black garlic ketchup — 44

 

Herb-grilled kingfish, heritage tomato, green olive, nasturtium — 66

Moran Family lamb shoulder, Chiswick condiments — 80


On The Side

Chiswick green salad — 12

Roasted heirloom carrots, labne, kale pesto puffed buckwheat — 12

Brussels sprouts, walnut, mustard leaf, cured egg yolk — 12

Crunchy chips, ranch dip, celery salt — 12

*Gluten-free bread substitution available — 3


Dessert

Strawberry, coconut, lemon balm — 16

Fingerlime cheesecake, mango, tarragon — 16

Espresso, caramel, burnt orange — 16

Summer berry pudding, clotted cream — 16

Valrhona chocolate, spearmint Aero, garden mint — 16


Cheese

A selection of soft, hard and blue cheese 12ea | 3 for 30
Served with accompaniments

 
 
 

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

Valrhona chocolate & spearmint Aero