On any given Sunday, Sydney’s socialites don their crispest whites for Champagne in the conservatory-styled restaurant, rimmed by immaculate hedges in Woollahra’s leafy backstreets. To the right of the diner lies Chiswick’s kitchen garden. Stroll among the beds for a pre-dinner preview, where climbing beans snake between cabbage rows, soon to end up on the plate.

The menu highlights top picks from the garden. A creamy topknot of burrata is cradled by sweet sauteed radicchio leaves, and smothered in vibrant pesto made from freshly picked greens. The barra-masalata is more than just a clever name. Using wood-smoked barramundi in place of tarama roe, this creamy, lemony dip spiked with root vegetable chips is so good you won’t want to share.

Sunday roast is the top order any day of the week. There’s the softly shredded lamb shoulder from the Moran family farm, and tender Bannockburn chicken, served with a sweet bay leaf jus you could never replicate at home. Roots, flowers and leaves even make it to the cocktail menu. The Mediterranean G&T is spiked with fresh-picked oregano, while the Aperol spritz gets a citrussy update with lemon balm-infused Campari.

To read our full list of reviews for NSW, head here.