Eastside Kitchen + Bar
experimental – sustainable – local
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 the dishes and we take great pride in the preparation process.
Chef Stanley Wong’s enviable culinary career spans several applauded restaurants worldwide including the famed Mandarin Oriental Hotel in Hong Kong and opening Jean-Georges Vongerichten’s Spice Market in New York City as Executive Chef.
He is flanked by Head Chef Angie Ford (Navarra, Ottawa) and Restaurant Manager Ivan Gasparini (Marco Pierre Grill, Dubai) who have both previously helmed the team at Porterhouse by Laris, an upscale steakhouse in Hong Kong. Together they’re a formidable team heading up one of the newest restaurants in Sydney.
“We enjoy sourcing our ingredients from local farms such as Darling Mills north of Sydney and we pride ourselves in using sustainable seafood and meats. Combined with modern cooking techniques I think this translates well what we present on the plate.”
– Stanley Wong, Chef