Be prepared for happy birthdays, hens parties and high chairs. Because Chiswick Woollahra, with its white-on-white Hamptons aesthetic and greenhouse-style dining room overlooking manicured lawns, is perfect for large groups and #nofilter.

There’s fun to be had in the starters. The barra-masalata sees strips of cured and crispy barramundi in a yoghurty salsa, while homegrown sweet potatoes are battered and fried to a caramel hue for scallops, and served with a dollop of gingery tomato kasundi. Pan-fried duck leg, meanwhile, becomes the tender filling for lettuce and radicchio cups, a DIY spin on san choy bow.

When it comes time for the main event, the hyper-local, farm-to-table menu keeps it fairly classic. The call of the Moran-family lamb is loud. Woollahra or Westeros? The slow-cooked shoulder arrives with all the grandeur of a medieval feast, knife and folk standing to attention, dripping with a mint-forward chimichurri. The menu features a map illustrating exactly where the vegetables on your plate were grown in the kitchen garden. Beets, both golden and red, for example, are plucked from plot H, gently boiled, and dotted with red vein sorrel from plots F and J. There’s less romance in dessert: a hot sticky date pudding arrives fridge-cold in the middle.

With its uncomplicated style, produce-driven ethos and sunny, sophisticated disposition, Chiswick should be the perfect restaurant for Sunday lunch. But better value and attention may be found mid-week or on a Saturday, when staff pause to reset and regroup.