Leigh McDivitt has been appointed executive chef at Bondi eatery Upper East Side.
The chef has worked in the industry for more than 15 years, spending eight at Merivale working at venues including est. and Lotus.
McDivitt later worked at 3 Weeds Hotel in Rozelle as executive chef before launching his own venue, One6Eight, in the Sydney CBD and Balmain.
He also opened a series of suburban pubs with Colin Fassnidge, including the Macquarie Hotel in Liverpool and Banksia Bistro in Banksia.
McDivitt has revamped the menu at Upper East Side, focusing on using locally sourced produce and working with a nose-to-tail philosophy.
Breads, sauces and meat are all prepared on-site and the chef has designed dishes for sharing.
Snacks include lasagne spring rolls with sriracha mayo, deep-fried oyster po boys, pork tacos and fried chicken sliders.
Mains span from hay-smoked wagyu with pickled heirloom carrots, grilled baby leeks and pea puree to market fish served with a bisque reduction.
Image credit: Dominic Loneragan
