Sydney’s Chiswick “in bloom” for spring
Chiswick has announced the launch of “Chiswick In Bloom” – two months of activity that will see the restaurant and kitchen garden come to life to celebrate spring, and the launch of a dedicated Chiswick bar area with its own special menu.
Showcasing the venue’s home-grown seasonal produce, Chiswick will debut new menus across both the restaurant a la carte menu as well as a special menu available exclusively through the communal bar. In the restaurant, you can feast on classics like Chiswick’s slow-roasted lamb shoulder, along with new highlights including globe artichokes with asparagus, garden herbs and pecorino with a half roast chicken, sunrise potato and snow peas.
For those after a lighter night out, Chiswick has also introduced a spring snack menu in the bar. The venue has partnered with Bombay Sapphire to create a cocktail and snack “In Bloom” menu as a distilled version of the new spring menu. Highlights include the Bombay Sapphire Garden G&T paired with Chiswick crudités and white bean hummus; the Tangerine Spritz paired with Berkshire pork terrine, mustard and preserved vegetables; the Spring Collins paired with nasturtium leaves, house made ricotta and sunflower; and the recently launched Bombay Bramble Spritz paired with prawn popcorn, jalapeno and iceberg lettuce.
As part of the spring campaign, the Chiswick kitchen garden will also be open to the public for the first time, hosting a range of masterclasses including a gardening class with Chiswick horticulturalist Peter Hatfield on the art of composting and the importance of bees, and a cooking masterclass with Matt Moran and Chiswick head chef Francois Poulard.
“I’ve always loved Chiswick in the spring,” Moran says. “The garden is in full bloom with peas, climbing green beans, cucamelons and strawberries out in force. The produce we have to work with is abundant.
“We’re inviting Sydney in to experience even more of what Chiswick has to offer this spring. They can get their hands dirty in the garden with Pete, or brush up on their cooking and cocktail-making skills in time for spring entertaining. We’ve seen such support from our community, and this is a celebration of that support – a way to open up the restaurant to our community more than ever before.”
Chiswick’s new spring a la carte menu and “In Bloom” bar menu will be available from September 2, continuing throughout spring. Masterclasses will commence on September 19. Tickets are available here.