Upper East Side Bondi has a new chef and is doing magical things with food

It doesn’t matter whether you’re there for the hangover-curing lasagne spring rolls or the grain fed, slow cooked lamb rump, the new menu at Upper East Side Bondi is doing magical things with food. With a new chef to-boot, fresh from the rounds of the Merivale franchise that dominates Sydney’s food and drink offering, chef Leigh McDivett has taken what was already a winning menu of the latest, funky eastern suburbs eatery and turned it up a few notches, playing with new flavours, new ingredients and new looks. “I’m actually steering the menu and the venue as a whole towards what I know and value in cheffing,” said Leigh. “I believe in minimal wastage of food and cooking the beast from nose to tail. The offcuts get turned into dishes of their own.  I believe in sustainability and seasonality and bringing something special to our guests.” And that shows. From the colour and life injected into the menu with a flavour all its own, the new menu at Upper East Side is as much built for sharing and grazing as it is for those who are after something more substantial all to themselves. “My cooking is generally inspired by those around me who influence me. Like my wife who is Italian. Her love of cooking and feeding me lasagne led to my creation of Little Italy meets China Town – the lasagne spring roll.  I also am inspired by traditional French techniques. You can’t go wrong with the classics!” said Leigh. He brings a nice taste of… Read More