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About 2017-10-12T16:43:36+00:00

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

the design

The historic Old Rum Store building has an industrial past and designer Chris Wilks from Giant Design seized this fact when planning the layout of Eastside Kitchen & Bar.

Existing exposed brick walls were retained as well as the statement arched windows overlooking Kensington Street.

Dark, sexy and theatrical, the restaurant features a leather paneled-bar with bronze back bar display. A custom brass light fixture, a runway of herringbone flooring and an assortment of steel and leather chairs, marrying the existing raw structure of this 100 year old building.

However, it is the ten meter stretch on either side of the bar that is most likely to catch the eye. This is where a gargantuan mural by Belgian-born graffiti artist Caratoes sits.

“The interior design is reflective of the warehouse-style restaurant spaces found in Brooklyn and the Meatpacking District and the name stems from New York being on the east coast of the US and the fact the restaurant is located on the east side of Kensington Street. Eastside Kitchen + Bar is a homage to two of my favorite places to visit and provides another first-rate dining experience in Chippendale.”

– Dr. Stanley Quek, Greencliff Executive Chairman