East’s menu is a concise, focused edit of bites, small plates, noodles and larger dishes all designed to share. The menu is a combination of innovative modern 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 silken tofu and chilled soba noodles featuring on our summer menu.
The backbone of any great Asian kitchen are homemade sauces that are used in so many recipes. Our sauces, including sweet chili, black bean, black pepper, prik nam pla, nahm jim and chili oil – are made inhouse. 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 paired with homemade cheung fun rice rolls for an explosion of taste and texture.