ARIA may well be considered the jewel in Solotel Group’s crown, but that’s not to say that Chiswick Woollahra isn’t deserving of an equally sparkly shout-out. Matt Moran and co have amassed for themselves a burgeoning restaurant empire across New South Wales and Queensland, but this casually elegant Eastern suburbs eatery remains a stand-out, and a legion of dedicated fans prove it.

An uncomplicated produce-driven menu coupled with Woollahra-centric interiors (think plenty of cream) ensures that the venue is rarely empty. Chiswick’s rustic fare embodies a farm to table mantra, and a quite literal one at that. Herbs and veg from sprouts to leek are grown out back in a blossoming kitchen garden, sprinkled through everything from sides to herbal tea. The Moran Family farm on the Central Tablelands grows the venue’s famed Moran Family lamb; a hearty shoulder served falling off the bone, accompanied by chunky chimichurri.

Ample mention must also go to the Barra-masalata, a salty take on the traditional taramasalata, paired with crispy bits of fish, and the Chiswick chocolate orange cake, which stands head and shoulders above the other sweets. The wine list reflects the same values of the eatery; that of quality, reliable produce. There’s nothing too outlandish or experimental when it comes to drops but rather the tried and true of drinks. Prices aren’t extortionate, and service is friendly but far from smothering.

Chiswick Woollahra may not be groundbreaking, but it’s still a damn good feed.

Must eat dish: Moran Family Lamb