There’s no shortage of reasons to visit Sydney’s vibrant Kensington Street precinct – and now Eastside Grill have added another very special one. Executive chef Stanley Wong and Head Chef Angie Ford have curated a bespoke, once-monthly menu celebrating a different hero theme at each sitting, all within the warm and inviting industrial-chic surrounds of the restaurant’s site in the Old Rum Store Building.

On the first Wednesday of each month, guests will enjoy five innovative dishes ($98) with the option of beautifully paired wines ($148) around the restaurant’s large dining table, ringside to the open kitchen. The first dinner kicks off on June 7 with dishes including a rich double-boiled beef brodo with organic wagyu beef striploin and a braised wagyu beef short rib with black garlic soubise.

Spaces are strictly limited, with only 16 tickets sold each month, so bookings are essential.
June 7 – Grass-fed Wagyu
July 5 – Truffle
August 2 – Duck & Pinot

To book, visit: www.eastsidegrill.com.au