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 spring.


Sourdough, cultured chicken butter, salt bush

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

Citrus-cured trevalla, fennel citrus dressing, sea herbs

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

2017 Liquid Rock n’ Roll Riesling +, King Valley VIC (150ml)


Herb-grilled kingfish, fennel, orange, dill

Moran Family lamb shoulder, Chiswick condiments

Chiswick green salad

Broccolini, lemon oil, soft herbs

2017 Dune ‘Tirari’ Negro Amaro Blend, McLaren Vale SA (150ml)


Strawberry, coconut, lemon balm

Valrhona flourless chocolate cake, cherry liquor, cherry sorbet

Dandelion Vineyard Pedro Ximenez, Barossa Valley SA (60ml)


$80 pp for collective menu

$40 pp for matching wine (including tea, coffee, petits fours)