Heating up the Australian food scene: Matt Moran's latest venture, Chiswick Restaurant, is located on the verdant grounds of Chiswick Gardens in Woollahra.
Housed in a former Woollahra farmhouse, dating from the mid-19th century, the restaurant's interior was overhauled at the hands of architects Humphrey + Edwards, resulting in a conservatory-style dining room with polished concrete floors, an herb garden, and a rustic copper-topped bar. On any given night the restaurant is filled with Sydneysiders in search of honest cooking and fresh-from-the-garden ingredients. For more information, go to Chiswick Restaurant.
Above: Gathering greens for the evening's meal.
Above: Vintage rugs and bentwood chairs complement the airy, white-hued surrounds. Repurposed dressers and side tables double as service stations.
Above: Glassware made from recycled wine bottles and stacks of vintage plates.
Above: Menus feature black-and-white photos of parsley and rosemary—herbs found in the restaurant's gardens.
Above: The rustic wood bar is topped with aged brass.
Above: A shelf holds a collection of vintage books as well as a cookbook by co-owner Matt Moran.
Above: An open kitchen—with white subway tiles and a wood-burning stove—produces classic dishes like roast lamb sourced from the Moran family farm, some 125 miles from Sydney. The lighting feature is made from Edison lamps fed through an old lobster pot.
Above: Beds of leafy greens, snow peas, and purple basil; photo via Lucy in the Larder.
Above: Lettuces destined for dinner.
Above: Set in Chiswick Gardens, the English-style building was once a Woollahra farmhouse.