Eastside Kitchen & Bar, Chippendale

Eastside Kitchen & Bar is another restaurant in the ever expanding Kensington St dining precinct in Chippendale. It serves modern cuisine with New York and Asian influences. We started with one of the small plates, Roasted baby carrot with green pea hommus, almonds and fennel pollen. Some of the carrots felt a little underdone but the pea hommus with the almonds was delicious.

Roasted baby carrot + home-made green pea hummus hickory-smoked almonds, fennel pollen $14

The Roasted duck breast was well cooked and is beautifully paired with the pickled cherries. The shaved brussel sprouts added a touch of freshness to the dish.

Roasted grimaud duck breast brussels sprouts, pickled cherries $36

The Pan seared mulloway pointed to some classic Asian flavours, with a ginger and scallion salsa creating a wonderful aroma. The crispy skinned fillet was paired with a sweet potato puree and crispy leek.

Pan-seared fillet of mulloway, crispy leeks, ginger + scallion salsa, sweet potato $32

The Ranger's Valley Angus Hanger Steak had been chargrilled over Eastside Kitchen's Bichotan coal, bringing a lovely smokiness to the meat. Duck fat potatoes are...well, you can't go wrong with these!

Char-grilled ranger’s valley angus hanger steak, duck fat confit potatoes, broccolini + marinated capsicum $32

For dessert, we got the 'Fire and Ice' dessert platter - the perfect choice when you want to try a bit of everything! There was great theatre with the smoke from the dry ice and flames over the mini creme brulee.  The platter was a plethora of desserts: Matcha cheesecakes, brownie, gummies, honeycomb, shortbread, lemon tart, and so much more!

Dessert presentation ‘fire + ice’ $44

The decor is dark and mysterious, with exposed bricks and leather paneled bar that wouldn't look out of place in New York's meatpacking district. All the plates are designed for sharing, and of course, you can't go past the dessert platter.