Spring kicks off in September at Chiswick Woollahra with a one-night-only dinner on 11 September, uniting three of Australia’s most respected culinary voices. Restaurateur Matt Moran will welcome sustainable dining pioneer Matt Stone into the kitchen with Chiswick head chef Samuel Rozsnyoi for a menu built around the season’s freshest produce.
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Drawn straight from Chiswick’s kitchen garden and local growers, the menu will feature Stone’s take on the restaurant’s signature lamb with coriander salsa and lavender honey, a handmade cheese course created just for the evening, and a green ant lemon tart to close. Other highlights include a ‘spring spring roll’ with squid, asparagus and spring onion, snapper crudo with horseradish and green mango, grilled oyster with smoked parsley, and pistachio and green olive crusted Murray cod.
Stone, known for his zero-waste philosophy and ethical sourcing, brings experience from celebrated venues including Ciao, Mate!, You Beauty and the Eltham Hotel. Rozsnyoi, who joined Chiswick in March after 16 years in renowned kitchens around the world, continues to evolve the restaurant’s seasonal ethos with a focus on fermentation, preservation and garden-led creativity.
Bookings for this one-off spring collaboration are limited and available now.
- What: Chiswick Woollahra spring dinner
- When: 11 September 2025
- Where: 65 Ocean Street, Woollahra, 2025