While Matt Moran has a slew of restaurants under his belt, Woollahra’s Chiswick may be one of the Sydney’s most beloved. The eatery is famed not only for Matt’s famed family lamb dish, but for being an avid believer in a paddock-to-plate stance on cuisine, with the restaurant’s ingredients plucked from the restaurant’s kitchen garden.

Now Chiswick is about to reach its 5th milestone this March, inviting its fans to help partake in its birthday celebrations with a month of festivities planned. As is fitting of a predictably hot Australian Autumn, the restaurant will be hosting an outdoor ‘pop up’ bar on each of the five Friday evenings of March.

From 5.00-8.00pm, the birthday bar will be serving up a selection of Belvedere-based spritzes. For those with rumbling tummies, there will also be a special – for the month of March Chiswick Woollahra will be offering an additional (and complimentary) fifth course with any pre-booked collective menu.

And what’s a party without a cake? The Chiswick Bombe – a take on the bombe Alaska – will be returning. It’s a combination of meringue, lime and coconut ice-cream that will be available only for the month of March. It’s a sweet treat with purpose, as Chiswick will be donating $10 for the sale of each dessert to The Ovarian Cancer Research Foundation.