Eastside Bar & Grill

Beneath the exposed beams and brick of its warehouse setting, Eastside Bar & Grill channels the unexpected elegance of New York's Meatpacking District, a culinary experience subtly nodding to the industrial cool of Brooklyn.

Drawing influence from South American cooking styles, Eastside Bar & Grill prepares the finest in-house dry-aged cuts of meat on a stunning custom-built Parrilla wood-fire grill. Rick, owner and fabricator of Fenwesco, expertly manages this process.

With V-groove grills ensuring healthier, low-flare grilling and a Brasero fire box infusing meats with distinct, timber-smoked flavours unlike charcoal, the menu presents mouthwatering selections. These include delicate Sydney rock oysters with eastside ginger dressing and fish roe, and house-cured wagyu bresaola with shaved truffle pecorino and caperberry.

When it comes to the main event, there's this cracking wood-fire roasted whole spatchcock with a togarashi shiso kick. Or how about a melt-in-your-mouth lamb shank, snuggled up with creamy mash and a proper red wine sauce? Alternatively, the sugar loaf cabbage with miso butter and chestnut puree is a serious contender. To complete the main course experience, diners can choose belting steak fries (plain or with a bit of spice), a crisp garden salad, or broccolini as a side.

Cleverly named for New York's east coast and its east-side location on Kensington Street, Eastside Bar & Grill is a hearty cheers to those two much-loved places, bringing another top-notch nosh spot to Chippendale.