Eastside Grill joins the best of two very different culinary worlds
A fusion of a New York steakhouse and Japanese grill in a modern Australian setting? Actually, it's less weird than you think. The brainchild of executive chef Stanley Wong (an alum of NYC's Spice Market, Hong Kong's Mandarin Oriental Hotel and Sydney's The Private Kitchen), Eastside is the latest east-meet-west culinary creation to hit Sydney. Setting up shop in The Old Rum Store in Chippendale alongside fellow newbie Olio Kensington Street, Eastside Grill will be helmed by head chef Angie Ford and restaurant manager Ivan Gasparini.
Using a Japanese Binchotan charcoal grill (a smokeless, flameless way to cook meat), Eastside grill dishes up creations like roasted bone marrow with mushrooms and ginger, bourbon-brined Kurobuta pork chop with smoked apple and fig chutney or grain-fed Ranger's Valley scotch steak. Served with a side of truffled mac and cheese or hand-cut duck fat fries dusted with seaweed... you can start to see where this intriguing Japan/New York mishmash might take your tastebuds.
With a fit out akin to an oversized loft in New York's meatpacking district, Wong is trying to evoke the essence of the Big Apple's industrial-cool architecture through exposed brick walls, brass detailing, dark wood and a leather-panelled bar. Don't miss the specially commissioned 10 metre mural by Belgian-born graffiti artist Caratoes on the wall too - it was designed especially with New York City cabs and Japanese influences in mind. And if the food doesn't get you through the door - the drinks menu might. Think classic American cocktails mixed with international wines, boutique whiskeys and sake.
Eastside Grill opens Saturday, January 28.
Level 1, 2-10 Kensington Street, Chippendale. eastsidegrill.com.au