Located on the upper level of The London Hotel in Sydney’s Paddington, East London offers a menu inspired by both Shanghai and Sichuan cuisines.

Opening on 3 June, the Asian restaurant and bar offers a menu comprising dishes designed to be shared, and curated by executive chef Jack Steer (ex Press Club, Spice Temple, Chin Chin, China Doll, Rockpool Bar & Grill).

East London will be open five nights a week, with menu highlights including drowned fish with dried chilli, shallot, bean sprout and chicken broth; grilled lamb neck with tofu skin, bean sprouts and chilli oil; wontons with bug meat, prawn, chilli and Sichuan pepper; and crispy Sichuan duck with pickled cucumber salad and five spice.

Seating 80 people, East London will also offer a range of Asian-inspired cocktails including the Samurai Spritz with aperol, yuzu sake, grapefruit, prosecco and soda; and the Sichuan Love with Havana three year old rum shaken with strawberries, Thai basil, palm sugar, lime juice and a hint of Sichuan pepper.

The wine list features all Australian wines including those from Arras in Tasmania, Some Young Punks from Clare Valley and Juniper Estate in the Margaret River.

Kung Pao brussels sprouts

Crispy Sichuan duck

Dan Dan noodles

Hot and numbing pork belly


Grilled cos lettuce

Drowned fish


Ocean trout sashimi

Black pepper hanger steak


Jack Steer

Images: Alana Dimou


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