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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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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.

Mount Martha - No better place to be on a hot summers day

Michael & Floyd foraging for karkalla, sea blight & sea parsley

Locally grown apples – The perfect level of ripeness

Lazy Saturday afternoon outside on the deck. Looking out to the beach. The best seat in the house!

Fruits of the forest

Our talented chef Floyd preparing for dinner service

Oysters - A house favourite, served with shaved scallop & beach herbs

Exploring the Sorrento Beach cliffs in search of menu inspiration

Behind the kitchen doors at East

Mornington Pier, visiting local suppliers

One of favourites, Scampi charred on the Korin grill. See our Summer menu for our new Scampi dish

Calamari East-style – With tartare, fried capers, fried parsley & burnt lime

Heirloom beetroot, goats curd, pomegranate, pink grapefruit granita/ice, sheep sorrel & nasturtium

And… with Beetroot soda – which goes fizzy in your mouth!

Behind the scenes of our latest cookbook

Confit duck & vegetable springs rolls with chilli jam (Available on our functions menu)

Wild carrot flower aka Queen Anne's lace – foraged from Mornington Peninsula

Charred pumpkin, crispy kale, coriander & basil pesto, chilli yoghurt, dukka, candied pepitas & puffed wild rice

Sea Urchin, a hidden treasure on the peninsula

Inspecting the early morning's catch

Casual Sunday – Off with some fellow chefs to Sorrento to forage

Kangaroo tartare with miso mayo, shiso and house-made green olive salt

Nitro caramel popcorn, maple guanciale, crispy saltbush, chilli - served cold!

Whole-roasted flathead, bauer spinach, shaved asparagus, sea foam, fennel, sheep sorrel & herb oil

A beautiful seaside morning at East

Smoked trout consomme (broth) with lemongrass & ginger.

Chef Michael Demagistris looking very Serious

Wagyu bresaola - cured in sherry with goats curd, salt bush, bullhorn peppers - and served with a crusty fennel loaf

Foraging for saltbush and beach mustard along the Mt Martha coastline

The perks of being a chef – tasting session with local supplier Brooke's beer

Buffalo mozzarella, heirloom tomatoes, foraged herbs with housemade herbed-style dressing, tomato-onion salt & herb oil

Clam & mussel bake - Portuguese-style with chorizo, fresh peas, chickpeas, sea herbs - served with fennel loaf

Salt-bake sweet potato with hummus, crispy kale, chilli salt, fresh curd - goes well with a glass of Sauvignon Blanc!