Chiswick Announces New Chef – Hospitality

Solotel’s Chiswick has got a new head chef leading the kitchen, while the Sydney venue is getting ready to celebrate 10 years.

Taylor Cullen joins Woollahra Restaurant after time at Bondi Harvest and Paperbark. And Matt Moran says the group could not have found a better fit for the job.

“His approach to living off the land and working with local, seasonal and sustainable ingredients, along with his ingenuity in creating menus that highlight vegetables as the hero of the dish are among the reasons we are so excited to have him on board, ” he says.

“A focus for us was to find someone who would challenge themselves to make use of [the kitchen garden] in interesting and creative ways. ”

Cullen has already put together its debut menu, which is heroes for hyper-local, seasonal products.

“Some of the best meals I have ever had are those made from ingredients that are grown myself, cooked carefully with fire and simply served,” says the chef.

Your guests can look forward to beginning their dining experience with roasted peppers with lemon from the garden; roasted fennel with stracciatella and pickled citrus and wood-fired halloumi with stone fruit and honey.

The main course includes grilled swordfish with bitter leaves, olives and sumac along with coffee roasted carrots with quinoa and shiitake. Chiswick’s slow-fried lamb shoulder also hangs on.

On the sweet front, guests can end their meal with a classic pavlova combined with sesame, honey and spring fruit or a dark chocolate-centered dessert with mandarin and marshmallows.

Chiswick is open Tuesday through Sunday for lunch and dinner.

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