Chiswick is on the move; the Woollahra eatery is decamping from the chic Eastern Suburbs of Sydney and setting up shop in the muddy fields of Byron Bay. Of course we’re talking about the country’s biggest music festival Splendour In The Grass, where the restaurant will be launching its first pop-up.

“The inspiration for Chiswick really came from my time growing up on a farm. Our Planted to Plated philosophy is such a great fit for the Byron region. And what better place for Chiswick’s first venture outside of Sydney than amongst the action at Splendour in the Grass?”, explains Matt Moran of the decision to take part in the annual fiesta.

Chiswick will be reinterpreted for Splendour in the Grass 2018, settling into a secret backstage location overlooking a lake on the Friday and Saturday of the festival. It’s recommended you gather together a group and set aside two hours to experience the memorable eating adventure, where feasting will be compulsory.

The 80-seat pop up Chiswick feature long table seating and serve a special Splendour in the Grass menu curated by Chiswick head chef Tom Haynes. Haynes, with ex-Chiswick at the Gallery head Cchef Laura Baratto on site running the kitchen. In-keeping with the restaurant’s philosophy, all plates will be formed from seasonal ingredients and designed so share. The three-course menu will include options such as Cos lettuce with spanner crab and avocado taco, as well as the famed Moran family lamb shoulder.

“This Chiswick winter menu has been created with love for Splendour in the Grass. We’ve sourced local produce where possible with avocados, macadamias and most of the veggies coming from the Byron Bay area.” says Haynes. A botanic bar will accompany the Chiswick fare, with cocktails created with the assistance of sponsors Organics by Red Bull and Smirnoff Vodka. The ‘Kings Dead Tonic’ will welcome guests; a bespoke creation that incorporates cucumber-infused vodka, elderflower, grapefruit, basil oil and tonic water.

“We’ve been wanting to present a long table at Splendour for years and could not be more excited to collaborate with one of Australia’s finest chefs Matt Moran, who is as passionate about food as we are about music and art. It’s a match made in festival heaven. We’ll have two of everything please.” said Splendour co-producers Jessica Ducrou and Paul Piticco of the new foodie addition to the musical affair.

Tickets for the Chiswick pop-up will be available for $100 from 9am Tuesday June 26; you can register now at visacheckout.com.au and moshtix.com.au to purchase.