Matt Moran is bringing his iconic Chiswick restaurant to this year’s Splendour in the Grass
While we’re all still picking our jaws up off the ground after learning of this year’s Splendour in the Grass line-up (g’day, Kendrick), we’ve got even more news for you to digest. Celebrated Australian chef Matt Moran is bringing his iconic Sydney restaurant Chiswick north for the very first time, staging a glorious long-table pop-up feast in a secret location at the Byron Bay festival from July 20–22. Yes, this is actually happening.
Those lucky enough to be in possession of tickets to the 2018 edition of Splendour in the Grass are probably thinking life couldn’t possibly get any better. Well, it can – and it involves weaving an incredible two-hour paddock-to-plate dining experience into your already action-packed Splendour extravaganza. The 80-seat pop-up is Chiswick’s first venture outside of Sydney and will be serving an exclusive Splendour menu curated by head chef Tom Haynes, with most of the ingredients sourced from the immediate Byron Bay area.
If you’re familiar with Chiswick and Matt Moran, then you may have crossed paths with the famous Moran Family lamb shoulder – it’s going to be the hero of the Splendour menu. You’ll start with snacks like fried pickles with labneh and hot sauce, before moving onto share-style delights like cos lettuce, spanner crab and avocado tacos, roasted beer-can chicken with baby corn and pine nuts, and roasted Jerusalem artichoke with watercress and Brookfarm macadamia nuts. To finish? The ‘Splendour-colada’ or a devilish banoffee pie with thirst-inducing pretzels. Speaking of drinkables, diners will also be treated to the Kings Dead Tonic – a special Splendour creation with vodka, elderflower, grapefruit and basil oil. Thought Splendour couldn’t get any better? It just did.
Head online for the full menu, details and to book your spot.
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