Woollahra

What's on in Woollahra

Join us at 'Chiswick In Bloom' this spring - two months of activity that sees our restaurant and garden come to life to celebrate spring- and the launch of a dedicated Chiswick bar area with its own special menu. Showcasing our home-grown seasonal produce- revel in the flavours of our spring menus across both our a la carte menu as well as a special menu available exclusively through the communal bar. In the restaurant- feast on classics such as Chiswick's slow roasted lamb shoulder- and new menu highlights including globe artichokes with asparagus- garden herbs and pecorino- alongside a half roast chicken with sunrise potato and snow peas.For those who are after a lighter night out- we have also introduced a spring snack menu in the bar. In partnership with Bombay Sapphire- we have created a cocktail and snack In Bloom menu. Highlights include the Bombay Sapphire Garden G&T paired with Chiswick crudites 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 Bombay Bramble Spritz paired with prawn popcorn- jalapeno and iceberg lettuce. These pairings will be available exclusively through the Chiswick communal bar from Wednesday 2nd - Saturday 31st October.Plus- you're invited to a range of masterclasses in collaboration with Bombay Sapphire. During each masterclass- guests will enjoy a cocktail from our 'In Bloom' menu- alongside a selection of Chiswick snacks and take home gifts. Classes include:19 September: Gardening masterclass with Chiswick horticulturalist Peter Hatfield in the beautiful Chiswick garden- teaching the art of composting and the importance of bees in pollination and maintaining biodiversity.8 October: Bombay Sapphire's mixologist Loy Catada will host a cocktail class using a selection of tonics and in-season herbs to help guests perfect their ultimate spring G&T recipe.22 October: Matt Moran will host a cooking masterclass with Chiswick head chef Francois Poulard- demonstrating menu favourites- with guests leaving with a take-home produce bag to recreate the Chiswick experience at home.For more information and our Covid-safe guidelines- please visit our website

Expired

Chiswick In Bloom 2020

10 September 2020 - 30 October 2020 Woollahra NSW

Join us at 'Chiswick In Bloom' this spring - two months of activity that sees our restaurant and garden come to life to celebrate spring- and the launch of a dedicated Chiswick bar area with its own special menu. Showcasing our home-grown seasonal produce- revel in the flavours of our spring menus across both our a la carte menu as well as a special menu available exclusively through the communal bar. In the restaurant- feast on classics such as Chiswick's slow roasted lamb shoulder- and new menu highlights including globe artichokes with asparagus- garden herbs and pecorino- alongside a half roast chicken with sunrise potato and snow peas.For those who are after a lighter night out- we have also introduced a spring snack menu in the bar. In partnership with Bombay Sapphire- we have created a cocktail and snack In Bloom menu. Highlights include the Bombay Sapphire Garden G&T paired with Chiswick crudites 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 Bombay Bramble Spritz paired with prawn popcorn- jalapeno and iceberg lettuce. These pairings will be available exclusively through the Chiswick communal bar from Wednesday 2nd - Saturday 31st October.Plus- you're invited to a range of masterclasses in collaboration with Bombay Sapphire. During each masterclass- guests will enjoy a cocktail from our 'In Bloom' menu- alongside a selection of Chiswick snacks and take home gifts. Classes include:19 September: Gardening masterclass with Chiswick horticulturalist Peter Hatfield in the beautiful Chiswick garden- teaching the art of composting and the importance of bees in pollination and maintaining biodiversity.8 October: Bombay Sapphire's mixologist Loy Catada will host a cocktail class using a selection of tonics and in-season herbs to help guests perfect their ultimate spring G&T recipe.22 October: Matt Moran will host a cooking masterclass with Chiswick head chef Francois Poulard- demonstrating menu favourites- with guests leaving with a take-home produce bag to recreate the Chiswick experience at home.For more information and our Covid-safe guidelines- please visit our website