To mark the beginning of spring, celebrated restaurateur and Chiswick co-owner Matt Moran will unite acclaimed guest chef Matt Stone and Chiswick head chef Samuel Rozsnyoi for a special one-off collaboration dinner at Chiswick Woollahra.
The dinner, held on 11 September 2025, spotlighting hyper-seasonal produce and flavours drawn directly from the Chiswick garden. The collaborative menu, which has been shaped by each chef’s unique approach to innovative and thoughtful cooking, will feature Stone’s take on Chiswick’s signature lamb, served with coriander salsa and lavender honey, plus a course of handmade cheeses, created exclusively for the dinner.
Stone, who is widely regarded as one of the country’s pioneering voices in sustainable food and known for his zero-waste philosophy and commitment to local, ethical ingredients, brings a thoughtful perspective to the table.
Restaurateur Matt Moran said: “There’s something special about spring produce; tender greens, bright herbs, and the first hints of sweetness all bring a new energy to the plate. Having Matt Stone in the Chiswick kitchen with Sam is something we’re really looking forward to. The two of them are aligned in Chiswick’s respect for high quality ingredients and honest cooking, and this dinner is a chance to showcase that and share it with our guests.”
“I’ve always admired Chiswick’s commitment to seasonal menus and their beautiful kitchen garden,” said Stone. “This collaboration is a chance to really honour that and create something simple, honest and delicious. Working with Sam has been a great experience, and I think the menu reflects the best of what we both bring to the table.”
The menu honours the vibrant flavours of the season, from a ‘spring spring roll’ with squid, asparagus and spring onion, to Stone’s playful ‘You Beauty’ croc toast. Other menu highlights include: snapper crudo with horseradish, green mango and pea tendrils; grilled oyster with smoked parsley; and pistachio and green olive crusted Murray cod. And to finish, a green ant lemon tart with crème fraîche.
“Collaborating with such a renowned chef is such an incredible opportunity for the whole team,” says head chef Samuel Rozsnyoi. ”We’re drawing on what’s growing in the garden right now, alongside some really beautiful produce from our local growers. This is a dinner for people who love food and love spring.”
Chiswick Spring Dinner with Matt Stone and Samuel Rozsnyoi
Chiswick Woollahra
65 Ocean St, Woollahra NSW 2025, Australia
Thursday 11 September 2025, 6:30pm
$140 per person | book online
