Innovative twists on cocktail classics, contemporary mains from local and sustainable produce and the most spectacular desserts! The ever-growing Kensington Street culinary precinct in Chippendale welcomes one of Sydney’s newest restaurants to its fold, the Eastside Kitchen + Bar. Chef Stanley Wong and his team deliver an urban and contemporary menu that is curious, experimental and whimsical. The source and sustainability of the ingredients plays an important role in creating delicious and creative dishes.

Located in The Old Rum Store, Eastside Kitchen has a cool and industrial look with exposed brick walls and statement arched windows. The space is filled with dark and sexy furniture and lighting and an incredible mural stretches across a feature wall. The vibe is relaxed, friendly and exciting!

Recently Sydney Social 101 enjoyed an absolutely incredible dinner at Eastside Kitchen and here is what we had. After hearing rave reviews about their delicious and creative cocktail list we both kicked off the night with a cocktails. After much deliberation we tried Popcorn Daiquiri which was a mix of salted popcorn rum, cola reduction, popcorn syrup and cold press lime and yes, it tasted just like yummy popcorn. We also tried the Rose Petal Margarita which included rose infused tequila, cointreau, rose syrup and activated charcoal syrup. Both cocktails were presented elegantly, tasted amazingly and offered an exciting and refreshing change from the norm.

 

Complementary fresh bread was served while we perused the food menu . It took us a while to decided as everything looked amazing and we kept getting distracted by our cocktails. To start we decided on the grilled peach and heirloom tomato salad with stracciatella, kale & hazelnut pesto. The salad was presented as a beautiful wreath of exciting flavours. The sweetness of the grilled peach went beautifully with the saltiness of the stracciatella and pesto and the array of tomato’s brought extra colour to our plate. It was delish!

For mains we opted to share the melt in your mouth miso-glazed black cod fillet served on a bed of butter beans and topped with kale chips and the potato gnocchi served with liquid pecorino pearls (Yes! That’s right. Pearls of cheese!), pumpkin, and sage. Other popular items on the menu include grilled tasmanian baby octopus with piquillo aioli, jicama and potato espuma; grilled jumbo king prawns with couscous and fresh herb salad; and the harissa-braised free range lamb shank with crushed jerusalem artichokes and lazy orange gremolata.

The only downfall of entrées and mains tasting so good is that sometimes you don’t have room left for dessert. We were desperate to try the Fire and Ice Dessert Presentation but unfortunately we ran out of room (Noooooo!!). The Fire and Ice features a range of tasting size desserts including flaming crème Brulee and brownie topped with dry ice. It is the perfect Insta-dessert! We instead tried for the home-made daily ice cream with macerated berries and it did not disappoint. We were served three different flavours of homemade ice cream: Snickers, Cardamom and Blackberry. Each scoop was creamy and full of flavour with each scoop complimenting the other flavours.

I am salivating just remembering the delights we devoured at Eastside Kitchen! I will defiantly be back and I hope to see you there!

Where: 2/10 Kensington St, Chippendale NSW 2008

More Info:  https://eastsidekitchen.com.au/

About The Author

Georgia Dawes

Lover all all things that make me happy, happiness is the way to her heart!

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