Alex: Eastside Grill offers a contemporary styling of a New York steakhouse, with warehouse chic vibes, bold wooden/leather furniture and an incredible art piece.
It’s music to my ears when the waitress walks behind me and I hear “some bread to start”. The sourdough bread is served with olive oil and Parmesan, a combination that I’ve not ever had. Addictively Moreish with a nice hint of citrus and chilli.
We opted for the lighter option of seared sashimi of Hiramasa Kingfish with Nashi Pear and Jalapeño $21. The kingfish was buttery and velvety with a light sear to produce a caramelisation. The nashi pear added some texture and sweetness.
Always a crowd favourite, the Calamari. Both Bianc and I agreed that we liked the fact that it wasn’t completely covered in batter. Beautifully tender with a mild kick from the chilli. The accompanying paste was heavy and strong in flavour but really complimented the calamari. This was definitely more of an Asian slanted dish.
The Octopus had contrasting textures from the chickpeas, giving a welcome crunch. The octopus was tender with a slight resistance. The tomato based sauce was rich but went well with the fish, we weren’t a fan of the combination of the octopus and the salami/pepperoni.
The Truffled Mac n Cheese $12 was super rich, the crumbs on top provided a wonderful crunch, the elbow macaroni was cooked al dente.
And finally, the Mile High Chocolate cake $23. Talk about a show stopper! The espresso ganache had a luscious texture and was rich in flavour. The Anglaise was good to cut through the richness of the chocolate. We liked the fact that it wasn’t an overly sweet dessert but don’t be fooled… this thing is huge and you’ll probably want to share it with at least 3 people!
Catch you next time!