The kitchen garden of rustic-chic Woollahra eatery Chiswick is transforming into an exclusive chlorophyll-clad dining room for the month of February.
Available for an intimate group of just four people, for $150 per head, this is the first time diners are being offered access to this leafy oasis where much of Chiswick’s fresh-as-a-daisy produce is farmed and harvested.
Curated by head chef François Poulard, this limited-edition menu is resolutely seasonal and entirely vegetarian. Garden canapés and a refreshing summer Spritz await diners upon their arrival, with the option to customise their botanical beverage with fresh-cut herbs from the garden, such as nasturtium, mint and lemon balm.
The specifics of the menu will stay true to the day’s freshest produce, but diners can expect the likes of housemade ricotta, abundant salads featuring garden-fresh leaves, and a showstopping roasted cauliflower with macadamia crusted. A strawberry ice cream sandwich or baked custard tart provides the ideal finale to this alfresco feast.
A carefully paired wine selection by head sommelier Eleonore Wulf will showcase minimal intervention techniques from organic, biodynamically managed vineyards. In support of winemakers from bushfire-impacted areas, the selection will also hero regional producers from exceptional Australian wineries rebuilding in the wake of this devastating summer.
The Garden Table experience is limited to just eight diners a day – one table of four for lunch, and one more for dinner – from Monday to Friday throughout February, so if you want to be one of the lucky few to taste the freshest plates in Sydney, we suggest you book quickly.