The recent opening of “Chiswick”, co-owned and operated by Matt Moran and Peter Sullivan is a welcome addition to Sydney’s dining scene.  Diners in the Eastern Suburbs are glad to see Chiswick Gardens, the picturesque small park on Ocean Street Woollahra, is once again home to a restaurant.

I thought it would be just the place to take my partner John, to celebrate his birthday.  We both loved the light filled interior and as we were sitting beside the window we had beautiful views over the park.  The casual atmosphere was very pleasant and it was fun to look into the open kitchen where we could watch the chefs preparing and cooking the meals.

I particularly enjoyed my entrée of char grilled scallops.  My main of battered flathead fillets left me barely enough room to squeeze in dessert of rhubarb éclair, but I did manage to finish it off.

A pleasant surprise was having Matt Moran come to our table and chat for a few minutes.

Most of the beef and lamb served at Chiswick is sourced from the Moran Family Farm on the Central Tablelands in Rockley, New South Wales.  When not available from the farm, the meat is supplied by local butchers, Victor Churchill in Woollahra.  The on site garden provides many of the vegetables and herbs used by the chefs.

Several decades ago, Chiswick Gardens was the location of Pruniers, one of Sydney’s most well known restaurants.   Sandra T.   Photo:  John Pond



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