Solotel and Matt Moran have announced the appointment of Daniel Cooper as the new head chef of Chiswick, located in Woollahra.
Chiswick has been a prominent dining spot in Sydney for more than a decade. Daniel, with roots in the Hunter Valley, began his culinary journey after completing school and has since garnered experience in renowned restaurants both in Australia and abroad. His most recent role was as the executive chef at The Prince in St. Kilda, where he managed significant renovations and changes to the hotel’s dining options.
As his first step in the new position, Daniel has designed the special Christmas Collective Menu, set to launch on Monday, November 27th.
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For $98 per person, the limited-time set menu includes a mix of Chiswick classics alongside seasonal dishes, making the ultimate festive dining experience for groups of four or more. To start, guests will snack from sharing plates of Chiswick’s famous Barra-masalata with vegetable crisps; garden rosemary flatbread with garlic and olive oil; Ora King salmon gravlax tartare with cucumber, dill and creme fraiche; and Vanella stracciatella with fire roasted peach, hazelnut and oregano. For mains, guests will choose between the Berkshire honey glazed ham (with apple and raisin chutney, rocket) or Chiswick roasted lamb shoulder (with chickpea and grain garden salad, mint).
Shared sides include market fish with garden cherry tomatoes, preserved lemon and capers; woodfired Kipfler potato salad; slow roasted carrots with black garlic; garden leaves with Chiswick vinaigrette. To finish is the Chiswick Christmas pudding served with brandy custard. The team has also created a Christmas Cocktail which will be available throughout the festive season. Christmas & Clover features Grey Goose vodka, hibiscus, strawberry, gold kiwi and clove milk syrup and lemon.
“Chiswick has a beautiful story that has to continue being told, and I feel honoured to be part of this moving forward. There’s a real sense of place at Chiswick; it’s homely, comforting and honest. I’ve always loved working closely with producers, and Chiswick works with an array of Australia’s best suppliers. Yet I think what I’m most looking forward to is having access to that amazing kitchen garden. I spent some time in my early career developing kitchen gardens and can’t wait to see what’s growing and start future planning some menus,” says Daniel.