East’s menu is a concise, focused edit of delicious modern-Asian dishes designed to share. The menu is a combination of innovative ideas as well as elevated takes on the traditional.
Robust Asian flavours all represented – sweet, salty, sour, spicy – with a good variety of cooking methods – wok-fried, raw, steamed, poached and roasted - to cater to a wide variety of tastes and lifestyles. 75% of the menu is vegan.
Textures and ingredients are important - jackfruit, beancurd skin, eggplants and tofu feature prominently. Temperature is at play, with cold and hot dishes as well as mild and spicy.
The backbone of any great Asian kitchen are homemade sauces that are used in so many recipes. Our sauces, including sweet chilli, black bean, black pepper, prik nam pla, nahm jim and chilli oil – are made in-house. Condiments like crispy garlic and fried shallots are homemade too. Our signature vegan ‘XO’ sauce features shitake mushrooms using a special process to achieve texture and flavour.
From subtle to bold, mild to spicy, East is an explosion of taste and texture.