By Marie-Antoinette Issa.
Welcome to Australian Spring - the season for crisp greens, young herbs and fresh fruit fronting at markets and across restaurant menus alike. At Chiswick Woollahra, that harvest is set to become the inspiration for a one-night-only dinner where three Chefs explore the flavours of the season
Come Thursday, September 11, Matt Moran will welcome Matt Stone into the Chiswick kitchen to collaborate with Head Chef, Samuel Rozsnyoi on a Spring menu rooted in the restaurant’s own garden and shaped by the creative instincts of each Chef.
Matt [Moran] has built his career on championing Australian ingredients, working closely with growers, farmers and fishers to bring their work to the table with care and integrity. From Aria to Chiswick, his ethos has always been simple: cook with what’s in season, keep it honest and let the produce speak.
That vision will be mirrored in Matt [Stone]’s contributions to the evening. Known for his pioneering work in sustainable food, he brings a zero-waste approach and a commitment to ethical sourcing honed through his work at Ciao, Mate!, You Beauty and the Eltham Hotel.
His reimagining of Chiswick’s signature lamb - served with coriander salsa and lavender honey - will sit alongside a course of handmade cheese created exclusively for the night.
Samuel, who took the helm at Chiswick earlier this year, brings more than 16 years of experience from acclaimed kitchens around the world, including time under Josh Niland and Pasi Petanen. His style blends refined technique with creativity, embracing fermentation, preservation and the garden’s daily harvest.
The menu is a true reflection of Spring’s vibrant palette. Expect a ‘spring spring roll’ with squid, asparagus and spring onion, Matt [Stone]’s playful ‘You Beauty’ croc toast, snapper crudo with horseradish, green mango and pea tendrils and grilled oyster with smoked parsley.
From the garden and beyond, there will be pistachio and green olive crusted Murray cod, finishing with a green ant lemon tart and creme fraiche.
"There’s something special about Spring produce; tender greens, bright herbs and the first hints of sweetness all bring a new energy to the plate,” says Matt [Moran]. "Having Matt [Stone] in the Chiswick kitchen with Sam is something we’re really looking forward to. They’re both aligned to our respect for high-quality ingredients and honest cooking and this dinner is a chance to share that.”
Matt [Stone] adds, "I’ve always admired Chiswick’s commitment to seasonal menus and their beautiful kitchen garden. This collaboration is a chance to honour that and create something simple, honest and delicious.”
With much of the produce grown just metres from the kitchen door and the rest sourced from trusted local suppliers, it’s a menu rooted firmly in time and place - and an evening that promises to be as fleeting and memorable as the season itself.
Chiswick Spring Dinner with Matt Stone and Samuel Rozsnyoi
Date: Thursday, September 11.
Time: 6.30pm.
Price: $140 per person.
Location: Chiswick Woollahra, 65 Ocean Street, Woollahra.
Bookings: chiswickwoollahra.com.au
