Matt Moran’s Chiswick restaurant has welcomed a new head chef, Tom Haynes, who will be serving a new menu with an even stronger focus on the Woollahra venue’s kitchen garden.
Chiswick’s 150 square metre kitchen garden remains the inspiration for the menu, where seasonal plantings influence what’s served. The garden has recently been redesigned for diners so they can make an easier visual connection between what’s grown and what’s on their plate, with the menu now including a map of the garden and details on what is grown where.
Moran said “When we opened Chiswick almost five years ago, it was unashamedly all about the garden. With the redesign of the menu and garden, and Tom’s youthful energy, we really feel like Chiswick is better than ever. We’ve been lucky to have such an amazing, loyal clientele, and we feel now is the right time to mix things up, but still remain true to what we set out to do originally.”
Every dish on the new Chiswick menu (view here) includes an element from the garden. Haynes’ first menu highlights the last of the winter crop and incoming spring produce with dishes including roasted baby corn, dill and pine nuts; smoked duck, artichokes and mandarin; Saikou salmon with miso, radish and daikon; and grilled sirloin, shaved Brussels sprouts, apples and spelt berries.
The popular Moran family lamb shoulder dish, designed to be shared, will remain as a Chiswick signature.
Haynes has been mentored by Moran since starting at fellow Solotel diner, Aria, in 2011, after moving to Sydney from the UK. Haynes moved into the role of sous chef in 2013, a position he held until moving across to Chiswick. Prior to moving to Sydney, Haynes worked at Gordon Ramsay Claridges.
“I think it’s a big deal that Matt is trusting me with the Chiswick kitchen, and also Pete (Chiswick gardener, Peter Hatfield) letting me into the garden. Being out there with him ensures I can see what is grown in our garden can take pride of place on the menu. I just want people to come to Chiswick, have a great meal, and leave full and happy. And of course, come back,” said Haynes.
