The collective menu is designed for celebrating and is ideal for parties of four or more guests. Each dish has been selected by our Head Chef Tim Brindley and Matt Moran, and features some of the best seasonal produce available this summer.
Sourdough, cultured butter, rosemary (v)
Garden crudités, home-made ricotta, sourdough crisp (v)
Grilled octopus, chilli dressing, corn (df, gf)
Beef carpaccio, horseradish, mushroom (gf)
Grilled rainbow trout to share, broccolini, pea (df, gf)
Moran Family lamb shoulder, carrot, lentil, mint (df, gf)
Chat potato, shallot, chives (vg, gf)
Chiswick green salad (vg, gf)
Strawberry and pistachio ice cream sandwich (v, gf)
Valrhona chocolate, hazelnut, orange (v)
Coffee & petit fours
$85 pp for collective menu
Available for tables of four or more.
We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.