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

Burrata, plum, cucumber, lemon, pea shoot

Seared mackerel, beetroot, horseradish creme fraiche 

Pork pate, fig, pear puree, sourdough

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


Citrus-grilled kingfish, red leaf, mandarin, 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)


Chiswick pavlova, autumn berry, chantilly 

Valrhona Chocolate Mousse, Coconut sorbet

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


$80 pp for collective menu

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