Flaming desserts have long been the domain of very fancy French restaurants (hello flambé lobster and crepe suzette) or cruise ships (who doesn’t love Bombe Alaska night?!) but now there’s a spot where it is socially acceptable, and convenient, to light up your sweet treats.
Eastside Kitchen + Bar’s mysteriously named “Fire + Ice” immediately has us thinking of Game of Thrones – will there be flaming cauldrons and ice breathing dragons?! They’re very secretive about what’s on the “Fire + Ice” but since almost every table seems to order the dessert, you do get a sneak peek – large plates with little flames seem to be shooting all over the place all night. But it’s not until “Fire + Ice” lands at your table, sitting atop a wooden platform, does the full extent of this epic dessert spread really set in. The flames are courtesy of mini creme brulees that have been set alight for the journey from kitchen to table, sitting amidst a garden of chocolate crumble, chunky shortbread crumbs, mini matcha cheesecakes, caramelised orange slices, bite sized brownie, gummy fruits and lots of honeycomb. This is definitely a dessert for two, and don’t worry, no judgement if you finish it!
Now aside from the dessert, you may be thinking the name Eastside sounds familiar. That’s because it is. When Eastside Grill opened in Chippendale’s oh so trendy Kensington Street at the start of 2017, it was very New York Meatpacker – sleek and sexy, with a New York steak restaurant meets Japanese Binchotan grill party vibe. Now, the kitchen has moved in a new direction, with a focus on local, sustainable produce. The space looks the same; exposed brick walls, leather-panelled bar and dramatic graffiti mural, but the menu is separated into Small, Raw, Hot, and Binchotan coal dishes, all designed to be shared. There’s a heavy focus on vegetables, with a moreish pea humous and baby carrot dish that we scoop up every mouthful of, beautiful heirloom tomato salads and a 63 degree hen egg that’s served with foraged darling mills greens. Sydney rock oysters, yellow fin tuna, beef tartare and Moreton Bay Bug ceviche make an appearance on the Raw menu, and then over on the meat side of things, there’s everything from roasted spatchcock and hangar steak to whiskey brined pork cutlets. You’ll be fighting over the crispy duck fat potatoes, but remember to save room for that firey dessert.
If you want to get your taste buds fired up, put Eastside Kitchen + Bar on your dinner list now!
Eastside Kitchen + Bar
Level 1, 2-10 Kensington Street
Lunch: Thu – Sat 12 – 2:30pm, Sun 11:30 – 2:30pm
Dinner: Tue – Sat 6:00 – 10:00pm
Closed Monday
