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Chiswick

Country-style garden-to-plate dining in a fancy conservatory.

Wood-baked halloumi with pear and Malfroy’s Gold honey.
1 / 8Wood-baked halloumi with pear and Malfroy’s Gold honey.Jennifer Soo
The exterior.
2 / 8The exterior. Dion Georgopoulos
Chiswick’s glasshouse-style dining room.
3 / 8Chiswick’s glasshouse-style dining room. Jennifer Soo
Dry-aged duck with blood plum sauce, mustard and radicchio.
4 / 8Dry-aged duck with blood plum sauce, mustard and radicchio.Jennifer Soo
Spanner crab, witlof and apple.
5 / 8Spanner crab, witlof and apple.Jennifer Soo
Strawberry pudding with buttermilk gelato and shortbread.
6 / 8Strawberry pudding with buttermilk gelato and shortbread.Jennifer Soo
Chiswick is popular for Sunday lunches.
7 / 8Chiswick is popular for Sunday lunches.Supplied
The kitchen garden.
8 / 8The kitchen garden. Supplied
Critics' Pick

Contemporary$$

Chiswick’s glasshouse-style dining room is objectively beautiful: soumak rugs, cascading ferns and views to an immaculate lawn and vegetable garden are just part of the reason it’s a fail-safe for Mother’s Day lunches.

Matt Moran’s team still roasts a whole chook with the best of them, but the newer menu items are worth your long-lunch money too, such as witlof cradling a remoulade-ish mix of apple and spanner crab; honey-drenched baked halloumi textured with fennel seeds and batons of nashi; and a meaty assiette of dry-aged duck enhanced with tart blood-plum sauce (a little brik-pastry parcel of confit duck under wilted radicchio is a nice surprise on the same plate).

The compact, diverse wine list contains plenty of gems, and if you want to drink Sauternes in the sun with strawberry pudding, a seat by the French windows is the place.

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Original URL: https://www.brisbanetimes.com.au/goodfood/nsw-good-food-guide/chiswick-20240112-p5ewxk.html