Eastside Grill Is Chippendale's New Restaurant Inspired by NYC's Meatpacking District
With acclaimed executive chef Stanley Wong behind the wheel.
Chippendale's Kensington Street Precinct is adding yet another eatery to the mix. The latest venture from executive chef Stanley Wong, a veteran of Michelin-starred restaurants whose resume includes the likes of New York's Spice Market, Hong Kong's Mandarin Oriental Hotel, and Kensington Street's own The Private Kitchen pop-up, Eastside Grill will fuse American and Japanese influences from the moment it opens on January 28.
Wong's cross-culinary approach can be seen in his selection of starters, where standouts such as buttermilk-marinated calamari with ginger chili dip, and Moreton Bay Bug sashimi with Nashi pear, black garlic, and jalapeño, should help prime patrons for a mouthwatering main course. On that front, bourbon-brined Kurobuta pork chop with smoked apple and fig chutney will be hard to resist, although red wine-braised octopus with rice crisps and smoked eggplant doesn't sound half bad either. As for dessert, cinnamon-dusted vanilla cream doughnut holes with mocha ice cream should do quite nicely.
Sadly, the venue has yet to lock down its liquor license — but you can expect a mix of international wines, classic cocktails, boutique whiskies and sake the moment they can legally serve them.
The restaurant will be located in Kensington Street's The Old Rum Store, downstairs from The Private Kitchen. The aesthetic will be inspired by the Manhattan meatpacking district — think exposed brick walls, herringbone flooring and a massive mural by Belgian-born graffiti artist Caratoes. Wong is joined by head chef Angie Ford (Navarra, Ottawa) and restaurant manager Ivan Gasparini (Marco Pierre Grill, Dubai).
Find Eastside Grill at The Old Rum Store, Level 1, 2-10 Kensington Street, Chippendale, from January 28. For more information visit www.eastsidegrill.com.au.
Images: Alana Dimou.
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