Chiswick restaurant puts a whole new slant on the term "farm to table" with its own vegetable garden.
Chiswick restaurant puts a whole new slant on the term "farm to table" with its own vegetable garden. Photo: Domino Postiglione

Chiswick

Sitting elegantly on the lawns of the well-groomed Chiswick Gardens, the one-time Pruniers looks for all the world like a beautiful, gleaming glasshouse. Appropriate, that, considering the latest offering from Aria's Matt Moran and Peter Sullivan has its own working 150-square-metre herb and vegetable garden.

The menu is summer on a plate: oysters come with ginger and finger lime dressing; prawn popcorn with jalapeno sauce and iceberg lettuce; and spanner crab linguine with peas and asparagus. Share dishes are the go: try the roasted dory with little neck clams, curly kale and lemon, or a slow-cooked shoulder of brined, wood-roasted Moran lamb, the meat cleaving to the fork.

Keen gardeners love eating here - all that garden produce without the do-it-yourself hoeing and weeding? They can really dig that.

The Sydney Morning Herald Good Food Guide says: ''Chiswick puts a whole new slant on the term 'farm to table' with the kitchen working not only with produce from the garden but with the superb grass-fed beef and lamb from the Moran family farm near Bathurst.''

This summer's hot order Poached peaches with champagne granita, $15.

65 Ocean Street, Woollahra.

Lunch and dinner daily, about $135 for two, plus wine.

Phone (02) 8388 8688, see chiswickrestaurant.com.au.

Best summer dining with Terry Durack is a regular series running in the Summer Herald.