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EAST EVENTS

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Contact

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Join us for lunch or dinner at East by making your reservation below. Just let us know the date your expected number of guests and we’ll be in touch as soon as possible.

Vouchers

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Looking for a perfect gift? Contact us to get an East giftcard voucher.

Functions

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Get in touch with the team at East and we’ll help you plan for your next event. Make an enquiry below and one of our friendly staff members will be in touch with you.

LOVE OF THE LAND AND OCEAN

A love for the surrounding land and ocean is the underlying source of inspiration for our seasonal menus at East. Our seafood is harvested fresh from the Peninsula’s waters. Herbs and garnishes are foraged from the coastline. Our meat and vegetables are sourced from the very best local suppliers. Quality, freshness and seasonality is of the utmost importance to us.

East is as much an ethos as a destination. From the ocean to the land we draw inspiration from our natural surroundings. Foraging ingredients fresh from the Peninsula direct to your plate.

SEASONAL & LOCAL

Seasonality and support of our local community are central to our philosophy at East. We’re passionate about cooking with local, seasonal ingredients and love how they can inspire new dishes. Not only do fresh, in-season ingredients enhance flavour, they are also great for you and their consumption minimises impact on the environment.

MADE FROM SCRATCH

We leave no stone unturned in our search for the perfect flavours, texture and sensory experience in our dishes.

From sauces and preserves to home-brewed Kombucha and cold-cuts, we pride ourselves on creating from scratch as much of the food and condiments served at East as possible. This allows us to maintain a high level of control over the flavours presented as well as the quality of the ingredients that go unseen

MICHAEL DEMAGISTRIS

From the kitchens of Alinea, Chicago to Noma, Copenhagen, Chef Michael Demagistris has trained under several of the culinary world’s most revered chefs. His cuisine is influenced in large part by his Italian / Ukranian heritage and the food of his grandmothers. While Michael draws inspiration from the past, his technique is forward looking – constantly looking to experiment, innovate and progress.

Michael’s guiding light is to cook seasonally, with the best possible locally sourced ingredients. While flavour is paramount, equally important to Michael is the need to be sustainable, creating as little waste as possible through his cooking.

FROM THE PENINSULA TO PLATE

Michael and team have assembled a beautiful menu inspired by this season’s harvest. Sophisticated yet playful, the combination of coastal produce with innovative cooking techniques will be sure to surprise and delight.

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