This February, Chiswick Woollahra will transform its lush kitchen garden into a dining room for the first time ever, introducing a unique vegetarian dining experience. Available for a group of four people for $150 per person, the Garden Table experience offers an exclusive vegetarian feast, specially curated by head chef Francois Poulard, paired with a selection of natural wines.


Designed to showcase the stunning produce grown in Chiswick’s own backyard, this special vegetarian menu will utilise seasonal vegetables inspired by the surroundings. Upon arrival, diners will enjoy garden canapés and a summer spritz, with the option to build a custom spritz using freshly cut herbs from the garden, including nasturtium, mint and lemon balm. The collective menu will feature housemade ricotta, abundant salads such as garden tomato, peach, oregano and aged balsamic, gnocchi with peas, basil and
parmesan, a whole roasted cauliflower and more. Finished off with a strawberry ice cream sandwich and baked custard tart, the delicious spread offers the perfect opportunity to embrace the warm summer days and nights, even allowing guests to play their own music via an outdoor bluetooth speaker.


The wine selection has been carefully curated by head sommelier, Eleonore Wulf, who has sourced wines with minimal intervention techniques and organic and biodynamic growing practices that not only pair with the food, but the natural setting. In support of winemakers from bushfire-affected areas, Eleonore’s selection will have a regional and producer focus, heroing the great regions and exceptional winemakers across Australia that have been impacted by fire.

The Garden Table experience is limited to one seating per lunch and dinner from Monday to Friday during February. For more information, visit: chiswickwoollahra.com.au/garden-table-experience

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Georgia Dawes

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