Succulent and moreish, the slow-roasted lamb shoulder at Woollahra restaurant Chiswick is the ultimate crowd-pleaser. It's no wonder the dish has continued to sell well as a takeaway option during lockdown – with Matt Moran's renowned restaurant seeing a 17 per cent increase in lamb sales during period, compared to normal operations. 

Since the establishment made the shift to its takeaway-only operation – diversifying its menu and broadening its delivery services along the way –revenue has increased by 75 per cent from the first week of lockdown to week five, and the restaurant has been able to reach an audience far beyond the city of Sydney. 

Such a feat has been made possible by transforming the restaurant into a production kitchen and packaging facility, as well having a dedicated and talented team. Chiswick restaurant manager Anita O'Connell says another key to success has been the ever-changing and fresh menu. “We continually revise our offering,” she explains. “It was important to us to receive repeat business so for that reason continuing to offer variety is important. We changed up the sides, starters and desserts in our packages regularly to keep things interesting,” she adds.  

“We also introduced vegetarian options, Sunday roast packages and weekend specials. Also, a truffle toastie and soup special was particularly popular during winter – selling out as soon as we put it live,” O'Connell Said. The truffle toastie was a hit on social media, reaching an audience of more than 19,000 and attracting 1300-plus interactions – a Chiswick record in a challenging year.  

Crucially, Chiswick's multi-faceted pivot has enabled the retention of 19 staff who would have otherwise been stood down during this difficult period. It has also helped the restaurant continue their support of external suppliers such as Canberra Truffle Farm, Two Providores and Sydney Direct Fresh Produce. 

For those opting to pick up, the restaurant has set up a small bottle shop at the front of the venue where customers can select a drop to complement their meal. The restaurant also introduced finish-at-home meals with high-end dinner delivery service Providoor in August, making their meals available across NSW and the ACT. 

O'Connell says new collaborations and features – such as partnering with DoorDash and Mr Yum, introducing Afterpay, and developing a picnic option – have been established throughout the lockdown period, helping improve the experience for customers and streamline the operation. 

Consequently, orders from the Central Coast, Northern Beaches, Blue Mountains, Canberra, and regional NSW have flowed through. “It's exciting to see orders coming in from further afield,” says O'Connell. The more people who get the chance to taste that famous Chiswick lamb, the better. 

chiswickwoollahra.com.au 
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