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THE EASTERN.

LEVELS OF IT

ISSUE 01

Taking the Eastern Suburbs to the next level

GOOD FOOD GOOD FRIENDS GOOD TIMES Your social calendar taken care of

4 WEEKS 4 LEVELS


THE EASTERN

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LEVELS OF IT

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This book was published by: The Eastern, Bondi Junction 02 9387 7828

Opening

hours*: Monday: 10 AM — 4 AM Tuesday: 10 AM — 4 AM Wednesday: 10 AM — 4 AM Thursday: 10 AM — 4 AM Friday: 10 AM — 4 AM Saturday: 10 AM — 4 AM Sunday: 10 AM — 12 AM

*1.30 AM lockout

Events: functions@theeastern.com.au El Topo reservations: reservations@eltopo.com.au Marketing and PR: laurab@theeastern.com.au

| facebook.com/ levelsofit.com.au elsofit | Instagram: @lev di TheEasternBon

TALENT Harriet Gerard Tilly Gray Tanguy Chiron Lorenzo Baroni

HAPPY HOUR EVERY NIGHT IS LOCALS NIGHT $5 DRINKS ON EVERY LEVEL BETWEEN 5PM – 7PM

THE EASTERN BONDI

Tel: Email:

LEVELS OF IT

SIGN UP T O UPDATES RECEIVE REGULA R WWW.THE ON THE EASTERN EASTERN .COM.AU LOVE THY NEIGHBOUR

THE EASTERN

*SELECTED HOUSE DRINKS ONLY

PRODUCTION Design and Art Dir ection: Sleep Projec ts Copywriter: Laura Brown Basement artwork: Liam Constantine Production: Sophie Haydon Production: Jadwig a Bronte Digital assistant: Nic k Shaw PHOTOGRAPHY Juliet Taylor Danny Eastwood Marc Tomkinson Zenya Arrowsmith Esteban La Tessa Nikki To Luke Latty Jack Bennett, Life Without Andy Ezra Guzman WARDROBE Jana Bartolo MAKE UP Rachel Montgomery CHEFS Matt Fitzgerald Michael Vanda Amir Khairi

The Eastern considers its sources reliable and verifies as much data as possible. However, reporting inaccuracies can occur, consequently readers using this information do so at their own risk. While every effort has been made to ensure that information is correct at the time of going to print, The Eastern cannot be held responsible for the outcome of any action or decision based on the information contained in this publication. The publishers or authors do not give any warranty for the completeness or accuracy for this publication’s content, explanation or opinion. © The Eastern. All rights reserved. No part of this publication and/or website may be reproduced, stored in a retrieval system or transmitted in any form without prior written permission of the Publisher. Permission is only deemed valid if approval is in writing.

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THE EASTERN

LEVELS OF IT

LEVELS OF IT The Eastern’s repositioning from a notorious Sydney institution into one of the Eastern Suburbs most credible dining and entertainment venues has been a long and impressive journey. If you haven’t set foot inside The Eastern recently, you’re in for a big surprise. The late night drinking venue has transformed itself into a stylish food, beverage and entertainment venue that embraces art and culture while still retaining its cheeky, anything-goes attitude.

THE BRAND BEHIND LEVELS OF IT When Sleep set out to reignite The Eastern, they wanted to encapsulate the new life that’s been injected into the building and each of its floors.

The Eastern houses four unique levels with four equally unique offerings. Perched on the top is El Topo, recently named as Sydney’s most authentic Mexican restaurant. Downstairs from this is El Topo Basement, a brand new live music venue that entertains the masses every Wednesday to Saturday night with bands and DJs. Move down a level again and you’ll find the GoodTime Diner, a New Orleans inspired restaurant serving up mouth-watering American style smoked meats and classic cocktails. On the ground floor sits GoodTime Burgers, a casual bar where sport is played on the big screens and where you can find Sydney’s biggest gourmet burgers.

The ‘LEVELS OF IT’ campaign is inspired by the notion of ‘loads of it’, which highlights the abundance of high quality food and drinks, entertainment and energy across four unique levels. But when it came to designing the logo, Sleep went a lot further than you’d expect. Rather than constructing the logo digitally, they laser cut the words: ‘Levels of it’ from four layers of coloured perspex - each layer represents a level of The Eastern. By using a variety of luminous perspex colours, it allowed natural light to filter into the words and bring them to life. The constructed logo was then photographed by stills photographer Danny Eastwood. The result is a vibrant, illuminated logo that will be used to champion The Eastern brand and will appear across all the brand components. 06

Fig. 01 — Constructed logo shot by awardwinning Australian photographer Danny Eastwood.

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THE EASTERN

LEVELS OF IT

GEORGE BERNARD SHAW

“THERE IS NO LOVE SINCERER THAN THE LOVE OF FOOD” With a relaxed vibe and high quality food available at a reasonable price, The Eastern has changed the food culture of Bondi Junction. Long gone are the days of rushed snacks in overcrowded food courts, instead we welcome with open arms, a variety of intimate dining options housed under one roof. Next time you’re in Bondi Junction, escape the hustle and bustle of Westfield and step into a food lover’s heaven. There’s really no other dining experience locally that is comparable to The Eastern.

— FLAN R OTO DE COCO CON CH OCOLA TE Y CAJETA : SMASH ED FLAN O F COCO SINGLE NUT, ORIGIN MEXICA CHOCO N LATE, H AZELNU AND GO T ATS MIL K CARAM EL —

A heavy American influence is evident though the strong line up of Mexican, burgers and smoked meats. This might sound like a nightmare combination to the more body conscious among us, however executive chef Matt Fitzgerald has a strong belief in healthy cooking. There are a number of figure friendly dishes on the menu in both El Topo and the GoodTime Diner. Remember this gem next time you’re shopping at Westfield Bondi Junction or even just when you’re craving some delicious food.

THE KIT CHEN T LED EAM FITZGE BY MATTHEW , R A LD, IS S A MEN ERV U OF FR ESH, S ING TAS PICY — TIME TINESS OUT SY DNEY

BONDI JUNCTION IS ALL THE MORE RICHER NOW THAT THE EASTERN HAS CONTINUED ITS TRANSFORMATION AS A FOODIE HUB. THE VALUE YOU GET HERE IS INCREDIBLE, AND ALL THE MORE REASON TO VIEW THE EASTERN AS AN INDELIBLE INSTITUTION IN THE BONDI AREA — THE AU REVIEW, CHRIS SINGH

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: FOOD

GOODTIME BURGERS —

— ORDER TAKEA 02 93 WAY

IT EVELS OF L : N R E T THE EAS

LEVEL

87 7828 —

GROUND

JU NC TI ON ST, BO ND I 50 0 OX FO RD

MUST

T

RY B U RGERS • Good Ol’ Tim e • 34DD • Don’t Have a Cow • Juicy Lucy • Steak Out

Opening its doors to the public in December 2013, GoodTime Burgers quickly became renowned for giant burgers and good times. The curbside bar tables that adorn Oxford Street are perfect for people watching while basking in the afternoon sun. Inside you’ll find a range of casual seating areas including 3 retro themed booths. GoodTime Burgers is a great place to enjoy a chilled out Saturday afternoon with your mates whilst tucking into some amazing burgers, listening to some great tunes and watching sport. Whichever burger you choose, satisfaction is guaranteed. The freshly made patties sit in custom produced 6”buns and are topped with delicious home made sauce. You can get them in house, take away, get them however you want… just get them into you!!

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HOURS: Open 7 days a week from10am – 4am (midnight on Sundays) . The kitchen is open from midday – 10pm.

WHOA! GOODTIME BURGERS IS ONE OF THE HIGHEST SCORING BURGER BARS IN SYDNEY BY CONCRETE PLAYGROUND!

FOOD PORN

“If you love fresh, delicious huge burgers and gorgeous rollerskating waitresses, then we definitely recommend this place.”

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THE EASTERN

LEVELS OF IT

LET’S GO TO THE MOVIES! ENJOY A STANDARD GOODTIME BURGER PLUS ONE ADULT MOVIE TICKET FOR ONLY $25 EACH PURCHASE AT GOODTIME BURGERS *SOME CONDITIONS APPLY, CONTACT GOODTIME BURGERS FOR MORE DETAILS

THE EASTERN BONDI

GOODTIME BURGERS

LEVELS OF IT: FOOD

GOODTIME BURGERS MENU — THE GOOD OL’ TIME - $10

NAKED & SHAMELESS - $10

Wagyu Beef Pattie, Tomato Chutney, Lettuce, Tomato, Spanish Onion & Aioli

Cape Grim Grassfed Beef Pattie, No Bun, Lettuce, Tomato Chutney, Roast Mushroom, Tomato, Spanish Onion & Gherkin

+ Australian Cheddar - $11 + Blue or Brie - $12 LAMB BAM THANK YOU MAM - $12

DON’T HAVE A COW - $10

Riverina Lamb Pattie, Tzatziki, Kalamata Olive Tapenade, Lettuce, Spanish Onion & Hummus

Sweet Potato, Quinoa & Chickpea Pattie, Guacamole, Lettuce, Tomato, Pickled Beetroot & Aioli

NOTORIOUS P.I.G. - $12

THE STEAK OUT - $16.50

Berkshire BBQ Pulled Pork, Spiced Apple, Gherkin, Lettuce & Slaw

Grassfed Rib Eye Steak, Pickled Beetroot, Tomato, Lettuce, Caramelized Onion & Aioli

THE FREEBIRD - $12

DOUBLE TROUBLE - $16

Marinated & Grilled Free Range Chicken Breast, Tomato & Spanish Onion + Guacamole - $14

Double Wagyu Beef Pattie, Double Australian Cheddar, Lettuce, Tomato, Onion, Tomato Chutney & Aioli

34DD - $12.50

THE JUICY LUCY - $15.50

Crumbed Free Range Chicken Breast, Guacamole, Smokey Peri-Peri Slaw, Baby Spinach & Peri-Peri Mayo

Wagyu Pattie Stuffed with Mozzarella & Cheddar, Tomato Chutney, Lettuce, Tomato, Spanish Onion & Aioli

EXTRA STUFF

EDDAR AUSTRALIAN CH SE BLUE CHEE BRIE BACON GUACAMOLE COLESLAW MUSHROOM BEETROOT

$1 $2 $2 $2 $2 $2 $2 $1

Menu & prices subject to change

CHIPS! HAND CUT, DOUBLE COOKED CHIPS

HOUSE MADE SAUCES

$2

SMOKEY PERI-PERI, BBQ, PEPP ER, EL TOPO HOT SAUCE, AIOLI, GRA VY, SWEET CHILI & SOUR CREAM

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SMALL LARGE CHILLI CON CARNE TOPPING

$4 $7 $5

PLEASE ORDER AT THE BAR OPEN DAILY FROM 10AM – 4AM (MIDNIGHT ON SUNDAYS) KITCHEN OPEN FROM MIDDAY - 10PM 013


THE EASTERN

LEVELS OF IT: RECIPES

LEVELS OF IT

SERVES

BEEF BURGER 8

AVAILABLE AT

• GOODTIME DINER • GOODTIME BURGERS

INGREDIENTS

AIOLI

• 8 soft burger buns • 1 head coral lettuce • 4 large tomatoes • 1 Spanish onion • 8 slices Australian cheddar • 1300g beef mince with 30% fat content

• Place egg yolk in bowl, microplane (very fine grater) garlic into eggs, very slowly whilst whisking hard.

TOMATO CHUTNEY • 1 brown onion • 5 garlic cloves • 1/2 large red capsicum • 650g ripe tomato • 50g brown sugar • 40g white wine vinegar • 1/6 bunch thyme • 2 bayleaf • 1/2 red chilli • salt • olive oil AIOLI

• Pour in the oil a little at a time, the idea is to incorporate all the oil, it will thicken as you go. • Season with salt and lemon juice as you go. As it gets thicker, you may need to add a splash of warm water. To thin slightly if it gets hard to whisk, careful not to add too much water as you want the aioli thick • Adjust seasoning at the end. BEEF PATTIE • You want a beef mince with a nice amount of beef fat mixed through it. This helps with flavour and keeping the pattie moist. • Weigh into 160g balls and press flat, leave in fridge till ready. Have char grill or bbq hot when ready.

• 3 egg yolks • 4 garlic cloves • 450g vegetable oil • lemon juice • salt • warm water

• Season pattie with salt then grill for 2 mins each side or further if you like more than medium. For the last 30 seconds place cheddar on top, remove to a warm place to rest whilst prepping the burger.

METHOD

• Place washed lettuce leaves next then tomato slices. Season with salt and pepper.

TOMATO CHUTNEY • Dice the onion, red capsicum and tomato. Slice the garlic & chilli. • Sauté onion in a splash of olive oil until it starts to caramelize, add the capsicum, garlic, chilli and season. • Cook out for another 5 mins, add sugar and cook until it starts to caramelize (approx. 2 mins). • Add the vinegar, then tomatoes. Then add the herbs which are tied up in some cheesecloth.

• Toast buns lightly, place a large spoon of chutney on the bottom bun and spread around.

• Next add spanish onion slices, then place your cooked beef pattie. • On the top bun spread a nice amount of aioli then place on top of burger. SERVE • Serve with the crispy chips on the side, and a cold beer.

• Cook for approx. 2 hours on low heat, season as you go, checking for taste and consistency. • Let cool then remove herb bag and taste again for correct seasoning once cold.

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: FOOD

GOODTIME DINER —

PRESENT GOODTIM THIS VOUCHER AT E END OF JU DINER BEFORE THE LY TO REC EIVE 25% OFF YOUR BILL. CA LL 93 87 7828 TO RE SE RV

— OPEN INNER FOR D S 7 DAY M P 6 M FRO —

E YO UR TA BL E TO DA Y

THE EASTERN: LEVELS OF IT

LEVEL

FIRST UP

500 OXFOR D ST, BONDI JUNCTI ON

FASHIMI

“These guys aren’t doing bbq half-assed – they’re doing it whole assed by importing an American yoder smoker that results in delicious 12 hour beef short ribs, 18 hour pulled pork, southern spiced free range chicken and whole sides of salmon. Damn.” THE GOODTIME DINER IS A MEAT LOVERS MECCA!

GOODTIME DINER IS THE PERFECT LOCATION FOR YOUR NEXT CELEBRATION WHETHER IT BE AN INTIMATE DINNER WITH CLOSE FRIENDS OR A COCKTAIL PARTY FOR THE MASSES

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There’s no going wrong with the myriad of mouth-watering meats cooked low and slow in the award winning Yoder smoker. From the deliciously pink Southern Spiced Free Range Chicken to the melt in your mouth 12hr beef short rib, whatever you choose, your taste buds will be excited. To accompany the meats is a large range of side dishes like the classic Mac n Cheese and fresh seasonal salads. There’s a heavy focus on cocktails, with a wide array of classic and contemporary concoctions on offer. The wine list won’t disappoint either with options to please all tastes and affordable prices to match.

The raw yet intimate decor creates a comfortable & stylish venue inspired by the New Orleans’ French Quarter. A striking art-deco style marble bar takes centre stage and is surrounded by dark leather Chesterfield banquets and booths. Guests can sip on a GoodTime Diner signature cocktail while enjoying the risqué burlesque artwork that adorns the walls. MARK TWAIN

“New Orleans food is as delicious as the less criminal forms of sin” 017


THE EASTERN

LEVELS OF IT

LEVELS OF IT: RECIPES

SERVES

MAC N CHEESE 2

AVAILABLE AT

• GOODTIME DINER

INGREDIENTS

METHOD

• 240g dry macaroni • 550g milk • 50g flour • 50g unsalted butter • 3 garlic cloves • 2 brown onions • salt

• Cook macaroni in boiling salted water until tender, then refresh in ice water.

CRUMBED TOPPING

• Stir in the flour and cook for 3-4 minutes. Remove from heat if contents start to discolour while stirring.

• 1 loaf old bread • olive oil • 4 teaspoons of thyme leaves • 2 teaspoons of rosemary leaves • 5 garlic cloves

• Fine dice onion and garlic. In a pot gently caramelize onions adding the garlic half way through. • Season, remove from pot, add butter and over a gentle heat, melt until frothy.

• Gently heat the milk, then add the butter a little bit at a time whilst whisking constantly. • Once all milk is in, add your garlic / onion mix and cook over a low heat for 5 minutes. • Keep stirring every 30 seconds, season and put to the side. • Slice bread into small pieces & place in 140 degree oven to dry out.

— MA IS A D C N CHEE STOO ISH THA SE T D TIME THE TES HAS T A N WOW D IS NO OF ING A W GENE N RATIO EW N —

• Once dry, place in blender with minced garlic cloves & herbs. • Add a splash of olive oil and some salt, pulse in a blender until all ingredients come together like sand. • Spread out on a baking tray and return to oven for 5 minutes to dry out again. • Let cool, keep in airtight container. • Place macaroni in desired heatproof dish, cover with hot white sauce. • Tap the container gently to release any air, then top up with sauce. • Place in 200 degree oven until bubbling all round. Pull out and cover the top with the crumble mixture. • Return to oven for 2-3 minutes until the top is golden.

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: FOOD INDULGE IN YOUR LOVE OF COCKTAILS

• 2 teaspoons maple syrup

GOODTIME DINER MENU —

• 2 dashes of smoked cherry wood bitters

STARTERS

• Orange zest & crispy bacon to garnish

Garlic Bread Cajun Charred Corn Guacamole & Tortilla Chips Salsa & Tortilla Chips Guacamole, Salsa & Tortilla Chips Spiced Smoked Chicken Wings

TEXAS OLD FASHIONED INGREDIENTS •6  0ml Makers Mark Bourbon in a bacon fat wash

METHOD Mix ingredients in an old-fashioned glass. Add a large cube of ice. Finish off by adding the orange zest and crispy bacon as a garnish.

SALADS $4 $5 $8 $7 $12 $12

SMOKED LOW & SLOW 18 Hr Pulled Berkshire Pork Shoulder Southern Spiced Free Range Chicken

$14 $18

Tasmanian Salmon, Smoked Paprika, Green Bean & Almond

$24

12 Hr Beef Rib Eye Steak, Pepper Sauce & Lemon

$24

18 Hr Greenstone Beef Short Rib

$24

6 Hr Full Rack Of Bbq Pork Ribs

$36

Cous Cous, Chickpea, Pine Nut & Roast Pumpkin

$12

Quinoa, Baby Carrot , Hazelnut & Pomegranate

$12

Goats Cheese, Fennel, Pear, Walnut & Spinach

$12

SIDES Classic Goodtime Coleslaw

$6

Hand Cut Twice Cooked Chunky Chips

$5

Green Beans

$6

Mac N Cheese

$7

Roast Vegetables

$5

HOUSE MADE SAUCES

$2

SMOKEY PERI-PE RI, BBQ, PEPPER , EL TOPO HOT SA UCE, AIOLI, GRAV Y, SWEET CHILI & SOUR CREAM

TO SHARE

$65

PLATTER SMOKED MEAT PEOPLE! RE FOR 2 OR MO RK, BEEF BBQ PULLED PO HERN UT SO , RIB SHORT , BEEF RIB SPICED CHICKEN D YOUR EYE STEAK, AN N CORN! JU CA ITE UR VO FA

TO SHARE GOODTIME DINER FEAST FOR TABLES OF 4 OR MORE!

$39 PP

GARLIC BREAD, CAJUN CORN, COLESLAW MAC N CHEESE, ROAST VEGETABLES TASMANIAN SALMON, BEEF SHORT RIB SOUTHERN SPICED CHICKEN BBQ PORK RIBS — Add dessert for $5 per head Menu & prices subject to change 020

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THE EASTERN

LEVELS OF IT: RECIPES

SALTED CARAMEL, MALT & ANZAC BISCUIT FLAN

LEVELS OF IT

SERVES

12

AVAILABLE AT

• GOODTIME DINER

INGREDIENTS ANZAC BASE: • 135g rolled oats • 225g flour • 225g sugar • 90g dessicated coconut • 73g golden syrup • 188g unsalted butter • 1.5 ts bicarbonate of soda • 45g hot water • extra butter CARAMEL FILLING • 190g sugar • 90g brown sugar • 10g skim milk powder • 24g malt powder • 3g salt • 113g melted butter • 80g cream • 0.5 ts vanilla paste • 4 egg yolks

METHOD • Mix all dry ingredients in a bowl. Heat the golden syrup and butter in pot. • Once bubbling, pour over dry ingredients, add hot water and mix together. • Spread out flat on a baking tray, cook at 160c till golden, cool. • Blend till course, then place in fridge overnight, blend again till a little finer. • Place crumb mix in a bowl then melt a little bit more butter, just enough to mix through crumbs so it holds it shape when balled up. • Grease a flan tin, then push crumb mix into tin so you have a thin layer. Chill in fridge till needed. • Place all dry ingredients in a mixer and mix on low setting. Add butter slowly till all incorporated. • Add cream and vanilla. Keep mixing on the lowest speed on mixer. Scrape down sides of bowl. • Add egg yolks one at a time on lowest speed till all glossy and incorporated. • Use straight away, pour into ANZAC shells 3/4 full cook 1t 180c. • Turn then cook another 4mins, open door for 1.5 mins and turn heat down to 160c. • Close door and cook for another 5 mins until only the very centre of flan is jiggly. • Remove from oven and let cool completely, wrap in cling wrap and freeze overnight. • Remove from freezer and place in fridge for 2 hours before serving, cut into 12 wedges. SERVE Sprinkle a little sea or river salt on top and enjoy with a moscato d’asti.

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HE EASTERN, LEVELS OF IT ESIGN YOUR NIGHT

THE EASTERN

LEVELS OF IT

THE EASTERN: LEVELS OF IT

LEVEL

FIRST UP

THE ALL NEW GOODTIME DINER

Craving meat? Enjoy a smoked meat platter in GoodTime Diner before finishing your night off in El Topo Basement.

THE EASTERN: LEVELS OF IT

LEVEL

GROUND

THE FAMOUS GOODTIME BURGERS

Kick it off with burgers and beers in GoodTime Burgers. Play pool or watch sport on the big screens.

THE EASTERN: LEVELS OF IT

LEVEL

UP TOP

EL TOPO MEXICAN RESTAURANT!

Get the fiesta started in El Topo Restaurant with tacos and tequila!

THE EASTERN: LEVELS OF IT

LEVEL

SECOND UP

LATE NIGHT VENUE EL TOPO BASEMENT

Drink. Dine. Dance in El Topo Basement.

DI FIT E LS O NBON ST E R @LEV A E E M/ TH F B.C O T LS O F I #LEVE —


THE EASTERN

LEVELS OF IT

LEVELS OF IT: MEET THE TEAM

LEVELS OF IT: FOOD

A TEAM THAT PLAYS TOGETHER STAYS TOGETHER

A MOMENT WITH

WE CATCH UP WITH THE HOTTEST BAR TEAM IN THE EASTERN SUBURBS

— INTER EST IN JOIN ED THE EA ING STERN ? EMAIL US AT RECRU ITMEN THEEA T@ STERN .COM.A U —

FAV OUR ITE DRIN K

WH ISK Y SOU R OR A GO OD RED WIN E

FAV OUR ITE CUI SINE

HE CAN ’T POS SIB LY LIM IT IT TO ON E CUI SIN E... MATT LOV ES ALL THI NG S FOO D!

AMIR

FAV OUR ITE HOL IDAY DES TINATION

MICHAEL

ME XIC O

SOUS CHEF — EL TOPO Born and raised in Malaysia, Chef Amir loves honest food that is reflective of its region of origin. After a short stint in law, Amir decided to leave the corporate life behind to follow his passion for food. Since then his career as a Chef has blossomed.

FAVO UR IT

E DR IN K

N EG RO N I FAVO UR IT

E CU IS IN E

ITAL IA N

FAVO UR IT

M EX IC O

026

DE ST IN AT E HO LID AY

IO N

SOUS CHEF — GOODTIME

MATT EXECUTIVE CHEF Leading the culinary teams for four levels is no easy task, but Chef Matt Fitzgerald makes it look easy due to his passion, dedication and commitment. Matt has a wealth of varied experience under his hat having worked his way through many kitchens in both the UK and Australia, most notably Oxo Tower in London and closer to home Bathers Pavilion and Bentley Restaurant & Bar.

Having been born and raised in Czechoslovakia, Michael brings some Eastern European charm to GoodTime Diner. Michael loves making people happy with the food that he creates. Michael’s experience spans 3 countries having worked in top kitchens in Japan, Czechoslovakia and more recently Sydney. FAV OU RIT E DR INK

BE ER

FAV OU RIT E CU ISIN E

ITA LIA N FAV OU

RIT E HO LID AY OK INAWA , JA PA DE STI NATIO N N

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DO YOU HAVE WHAT IT TAKES TO MAKE IT ONTO OUR WALL OF FAME?

FINISH A 1KG BURGER IN 8 MINUTES OR LESS TO GET YOUR PHOTO ON THE WALL OF FAME AND WIN A FREE BURGER | EVERY TUESDAY | $25 | BOOKINGS ESSENTIAL

028

BIRTHDAY BAR TAB HAPPY BIRTHDAY! BRING 20+ AMIGOS TO EL TOPO BASEMENT AND RECEIVE A $100 BAR TAB FOR YOUR BIRTHDAY CELEBRATIONS

THE EASTERN BONDI

CHALLENGE

THE EASTERN BONDI

MAN VS. BURGER

EL TOPO BASEMENT

LEVELS OF IT

GOODTIME BURGERS

THE EASTERN

TO BOOK EMAIL FUNCTIONS@THEEASTERN.COM.AU

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: ACTIVITIES

THE EASTERN : LEVELS OF IT

4 WEEKS, 4 LEVELS

LEVEL

AWESOME

500 OX FOR D ST, BO ND I JUN CTI ON

WEEK 1

WEEK 2

WEEK 3

WEEK 4

MONDAY 16 JUNE Margarita Mondays, El Topo

MONDAY 23 JUNE Margarita Mondays, El Topo AUS vs. ESP, GoodTime Burgers

MONDAY 30 JUNE Margarita Mondays, El Topo EOFY Party Night, El Topo

MONDAY 7 JULY Margarita Mondays, El Topo

TUESDAY 24 JUNE Man vs. Burger, GoodTime Burgers

TUESDAY 1 JULY Man vs. Burger, GoodTime Burgers

WEDNESDAY 25 JUNE Mezcal Masterclass, El Topo Basement Wednesdays, El Topo Basement Burgers with the Brewer, GoodTime Burgers

WEDNESDAY 2 JULY Tequila Masterclass with Paco, El Topo Basement Wednesdays, El Topo Basement

TUESDAY 17 JUNE Man vs. Burger, GoodTime Burgers WEDNESDAY 18 JUNE Tequila Masterclass with Phil Bayley, El Topo Basement Wednesdays, El Topo Basement AUS vs. NLD 2am, GoodTime Burgers THURSDAY 19 JUNE Rasta Thursdays, El Topo Basement FRIDAY 20 JUNE Thank Funk it’s Friday, El Topo Basement SATURDAY 21 JUNE Solstice Party, El Topo & Basement Without Walls Wrap Party, El Topo Basement Dead Saturdays, El Topo Basement SUNDAY 22 JUNE Sol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

— MONT H LON G FESTIV AL 4 LEVE LS, 4 W EEKS —

030

THURSDAY 26 JUNE Rasta Thursdays, El Topo Basement FRIDAY 27 JUNE Thank Funk it’s Friday, El Topo Basement SATURDAY 28 JUNE Dead Saturdays, El Topo Basement SUNDAY 29 JUNE Sol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

THURSDAY 3 JULY Rasta Thursdays, El Topo Basement FRIDAY 4 JULY Thank Funk it’s Friday, El Topo Basement 4th of July Dinner, GoodTime Diner 4th of July Burger Fest, GoodTime Burgers SATURDAY 5 JULY Burlesque Dinner, GoodTime Diner Dead Saturdays, El Topo Basement SUNDAY 6 JULY Sol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

TUESDAY 8 JULY Mexican Fiesta, El Topo WEDNESDAY 9 JULY Mezcal with Octavio, El Topo Basement Wednesdays, El Topo Basement THURSDAY 10 JULY Rasta Thursdays, El Topo Basement Smoked Meats & Whiskeys, GoodTime Diner FRIDAY 11 JULY Thank Funk it’s Friday, El Topo Basement SATURDAY 12 JULY Dead Saturdays, El Topo Basement SUNDAY 13 JULY Sol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

R ERN. JOIN US FO ME AT THE EAST EEKS IT’S FESTIVAL TI LEBRATION HELD OVER 4 W S CE THIS CULTURAL T LEVELS. FESTIVAL HIGHLIGHT ON 4 DIFFEREN UT WALLS: A CELEBRATION OF INCLUDE: WITHO ART OF BURLESQUE: A RISQUÉ E STREET ART, TH DINER AND THE TEQUILA AND DINNER IN THE MASTERCLASSES. MEZCAL RCHASE TICKETS RMATION & TO PU FOR MORE INFO W.LEVELSOFIT.COM.AU. VISIT WW

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: SOCIAL

BARS MARCH WRAP PARTY FOR MORE INFORMATION ON BARS MARCH VISIT WWW.BARSMARCH.COM BARS MARCH is all about good times for a good cause. Bars March loves great bars, delicious drinks, fun... and animals. Every March they bring these together in a month-long celebration around Sydney’s finest venues. Bars March raises money by encouraging people to enjoy the city’s bars responsibly. This five-year-old campaign is the first of its kind, and proves that doing good doesn’t always mean depriving yourself. We’ll drink to that!

Fig. 02 — Celebrity guests included Dr Katrina Warren, Amy Cooper, Kate Johnson, Tali Jatali, Arrnott Olssen, Erin Holland and celebrity doggies Oscar & Frankie!

Fig. 01 — The crowd looking hot as always at El Topo Basement. The Basement is open ‘til really late!

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THE EASTERN

DNESDAYS BASEMENT WE WEDNESDAYS – N // SAVILLE, GRASS, LC , DJS ON ROTATIO HUGO B, ADAM BENNETTS, DJs, LUNCH MONEY SHIPWRECK. in m The CANTEEN ck!!! The guys fro and Wednesdays are ba times rolling with epic live bands od Bondi keep the go rty DJS till 4am. all your favourite pa most underground mix of the you ng bri ady MY SYDNEY RIOT bands, that will probably have alre g new, up and comin e you read this! If you like awesome is blown up by the tim side of ROCK n ROLL, this night , ha s Of Doom on Go z, Mexican food wit ne Bo e: e the bill includ for you! Bands on rs, Hollow Bones, Myley Grace, Lim ve Chitticks, New Lo ts. Pilo d an Cordiale 034


THE EASTERN

SECTION HEADING | CHAPTER X

THURSDAYS – LIVE // REGG RASTA THURSDAYS AE DJS // S.KOBA & HIP HOP ACTS R,ELVIS PARS LEY + FBI DJ’s

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FRIDAY NK IT’S ANK FU HOUSE PARTY H T – S classic FRIDAY DNEYS BEST MUSIC... Y DJS // S all things HOUSE house, old skool, f p o ht ee A mixture nk, bass house, d use music, this nig o disco & fu for fans of real h l… is for you new skoo

Fig. 01 — Like facebook.com/theeastern to view the full El Topo Basement entertainment lineup 038


THE EASTERN

SECTION HEADING | CHAPTER X

AYS N SATURD S – STOLE SATURDAY TED BY STOLEN RUM ited lim PRESEN e to the now s a e’ an alternativ Looking for options in the city? Her levels late night gives you 4 ate iv l option that perfect loca in one... Book out the pr om ro of choice all or chill out in the pool nnies. pi Karaoke Roomhunter or the old skool Audio, and play bucks Saville, LC, Grass, Von e will Resident DJ Kennedy and many mor m S.Kobar, Jack rinsing the floor till 4a have you

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THE EASTERN

LEVELS OF IT

LEVELS OF EVENTS AND FUNCTIONS AT THE EASTERN

Fig. 01 — The retractable roof on the El Topo Terrace makes it the perfect venue whatever the weather.

FOUR LEVELS MAKES IT A LITTLE BIT MORE EVENTFUL... With such a vast array of intricately themed levels, The Eastern is the perfect venue for your next event. Classic burgers and good times are the key ingredients to amazing events in GoodTime Burgers. The retro décor and lively buzz, makes this setting perfect for those casual group drinks or fun themed functions. GoodTime Diner takes guests back to the seductive New Orleans French Quarter of Vieux Carré. With vintage black and white floors, alluring brown chesterfield banquet setting, dark timber panelling, warm glow lighting, exposed brick work and rustic crockery this newly refurbished space has so much to offer on every level of hospitality.

THE RIGHT PLACE FOR ANY OCCASION From casual birthday drinks through to formal tequila and taco matching menus, The Eastern’s flare for genuine hospitality and entertainment brings everything together to create your perfect event on every level. Housing 4 distinct levels of entertaining venues, The Eastern has various options to create that next event.

EL TOPO COURTYARD

— CELEBRA TE YOUR BIR T THE BAS HDAY IN WITH 20 EMENT OR FRIENDS MORE RECEIVE AND A $10 BAR TAB 0 —

El Topo Basement is an event planner’s canvas. This space has endless opportunities, from casual drinks through to product launches and corporate parties. The Basement is decked out with colourful booth seating, vintage lamps, a vivacious courtyard and three individual smaller secret spaces including a private karaoke room. El Topo rooftop restaurant is a Mexican oasis. From imported Mexican tile work, authentic skull artwork, bright window stencilling, extensive tequila list, private dining room, the convertible terrace, authentic Oaxacan menu and vibrant atmosphere, what more could you need to impress your guests with a truly special event setting?

GOODTIME DINER

EL TOPO BASEMENT COURTYARD

Fig. 02 — The Eastern, houses 4 unique levels of infinite entertainment and dining possibilities with great atmosphere to suit intimate private parties through to large corporate functions

EL TOPO

BOOK YOUR END OF FINANCIAL YEAR PARTY AT THE EASTERN. FOR MORE INFO ON OUR OFERS CONTACT FUNCTIONS @THEEASTERN.COM.AU EL TOPO BASEMENT SUB ROOM

EL TOPO 042

EL TOPO BASEMENT

EL TOPO BASEMENT CIGAR ROOM

EL TOPO BASEMENT KARAOKE ROOM 043


THE EASTERN

LEVELS OF IT

LEVELS OF EVENTS AND FUNCTIONS AT THE EASTERN

UNVEILING OF THE EASTERN. LEVELS OF IT.

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LEVELS OF IT

EL TOPO BASEMENT

WEDNESDAY - SATURDAY NIGHT. FROM 6PM — 9PM 

$1 CHILLI BUT TER POPCORN, $2 CHARRED CORN, $3 PORK TACOS, $4 WINES & SPARKLING, $5 SANGRIA, $6 HOUSE SPIRITS

THE EASTERN BONDI

EL TOPO BASEMENT DRINK AND DINE DEALS

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: FOOD

EL TOPO BASEMENT —

F IT : LEVELS O N R E T S A E E TH

LEVEL

SECOND UP

NC TIO N ST, BO ND I JU 50 0 OX FO RD

EL TOPO BASEMENT’S TAG LINE DRINK. DINE. DANCE. PERFECTLY SUMS UP EVERYTHING THAT IS ON OFFER HERE. The brand new late night live music venue is the perfect place to unwind after a long day at work or to party on the weekends. With delicious food and drinks available as well as a regular line up of Sydney’s best entertainers jammed into a fun and engaging venue… there’s little more one could wish for. The line up of entertainment is extensive. We’ve teamed up with the much loved boys from The CANTEEN in Bondi to bring you epic live bands & your favourite party DJs every Wednesday night. Thursday nights are all about rasta soul with raggae bands , hip hop and DJ acts brought to you by My Sydney Riot. El Topo Basement is where you should be on a Friday night with a mixture of all things house & disco brought to you by Start Cue. Resident DJs and live bands will liven up your Saturday nights and entertain you into the early hours of Sunday morning.

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— CELEB RATE YOUR NEXT MILES TONE IN THE BASEM ENT W ITH 20+ FRIEND S AND RECEIV $100 B EA AR TAB —

HOURS: 6pm to 4am Wednesday to Saturday. Available for product launches and exclusive hire at all other times DRAKE

“I live for the nights I can’t remember, with the people that I won’t forget” 049


A COCKTAIL TO MASTER THIS MONTH

EL TOPO CLASSIC MARGARITA

METHOD •F  ill a cocktail shaker with ice, add all the ingredients, shake until the cocktail shaker is icy cold. •G  et a classic margarita glass and run a lime wedge around the rim. • Dip the rim in a bowl of salt flakes. •U  sing a strainer, pour the ingredients of the shaker into the glass. Enjoy!

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Learn m Mexico’ ore about famous s most one of o export at classes ur tequila

MORE

INFO A T LEVEL

SOFIT.C

OM.AU

EL TOPO $15 LUNCH SPECIAL CHOICE OF 3 TACOS* OR A QUESADILLA & CORN ON OFFER TUESDAY TO FRIDAY 12PM TO 3PM & ALL DAY SUNDAY

THE EASTERN BONDI

INGREDIENTS • 50ml tequila • 10ml cointreau • 10ml agave syrup • 30ml freshly squeezed lime juice

LEVELS OF IT

EL TOPO MEXICAN

THE EASTERN

*excludes crab tacos

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THE EASTERN

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LEVELS OF IT: FOOD

EL TOPO MEXICAN RESTAURANT — Way down South in a salt-rimmed part of Mexico, the Oaxacan’s (Wahacan’s) have an ancient saying “alone we cannot share life”. That’s why everything at El Topo is designed for sharing.

— AVAIL PRIVAT ABLE FOR E FUNC TIONS A GROUP ND BOOKIN GS —

Stepping into El Topo is like stepping into Mexico. It is fun, vibrant and deliciously entertaining. With its Motel Mexicola décor, an extensive range of tequilas and mezcals and a funny little Mexican running the show, you’d be forgiven for thinking you’d woken up in Oaxaca. The bright and seductive rooftop is the perfect location for a quick margarita or an action packed fiesta. With a state of the art retractable roof, the terrace is a great setting whatever the weather.

HOURS:

Inside diners can enjoy the theatrics of the kitchen when seated at the communal table or hide away in one of the many individually themed booths. Next time you’re in Bondi Junction, make sure you pop in and check out this little Mexican gem.

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Open 7 days from midday til late & from 4pm on Mondays.

THE EASTERN : LEVELS OF IT

LEVEL

UP TOP

500 OX FOR D ST, BO ND I JUN CTI ON

MUST TRY DISH: Soft Shell Crab Taco… it really packs a punch GOURMANTIC

“The ambience is buzzy and fun, which makes it a great place to enjoy with friends. Whether you’re seated at one of the booths, along the communal table, or in the open air courtyard, your first visit will turn you into a regular.” 053


THE EASTERN

LEVELS OF IT: RECIPES

LEVELS OF IT

SERVES

SCALLOP CEVICHE 4

AVAILABLE AT

• EL TOPO MEXICAN

INGREDIENTS

METHOD

• 8 medium sized scallops • 1 large tomato • ½ green capsicum • 1 corn cob in husk • 1 green chilli • ¼ telegraph cucumber • 3 green shallots • ¼ bunch coriander, roughly chopped • Apple cider vinegar, (we make our own) pineapple vinegar but apple cider will be fine • Good quality olive oil • Pink salt • Hot sauce, (we make our own) you can use any brand you find e.g Chalula • Juice of two limes

• Soak the corn in its husk in water for 2 hours. • Place on hot char grill (bbq) and char for approx 5 mins each side, till corn husk is blackened all round. • Wrap in cling wrap for 30 mins. • Unwrap corn and peel off husk, then slice off corn. • Clean scallop. • Dice tomato, capsicum and cucumber to 1cm cubes. • Thin slice chilli and shallots in 0.5cm slices. • Cut your scallop into 4 pieces then place in half of the lime juice for 6 mins. • In bowl mix tomato, cucumber, charred corn, green chile and scallops, add half your left over lime juice, a teaspoon of olive oil, a teaspoon of vinegar, ½ teaspoon hot sauce and a pinch of salt. You can add more hot sauce if you like a spicier version but remember you have chilli in as well. Taste and adjust your oil, vinegar, lime ratios. It will depend on your limes and which olive oil you use. • Add your coriander and green shallot, mix, check seasoning again mix and serve. SERVE • With crisp tortilla chips on the side.

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THE EASTERN

LEVELS OF IT

LEVELS OF IT: FOOD

EL TOPO MENU — SNACKS TOTOPOS (TORTILLA CHIPS)

TACO!

TA PIBIL TACO DE COCHINI ish & pickle rad k, por o att ann Roast onion

$6

$6

Guacamole / Avocado Salsa

$8

Salsa Martajada / Tomato & Chile Salsa

$7

Ambos (Both)

$12

AMARILLO TACO DE POLLO EN lo, corn salsa & aril am le mo en, ick Ch piquin sauce

$5

O TACO DE CORDER umber & fried cuc b, lam ked coo w Slo sa chile sal

MAIZ CARBONIZADO Charred Corn, Pumpkin Seed, Chipotle & Queso Fresco CHICHARRONES Crisp Pork Skin & Spices

$6

PLÁTANOS FRITOS Fried Plantains & Spices

$6

CHAPULINES Roast Crickets, Chile, Garlic & Lime

$7

$6

O FRITO* TACO DE PESCAD d cabbage & kle pic , fish gem d Frie yo ma chipotle

$7

JALAPENO TACO DE JAIBAS Y mayo, jalapeno lato mu b, cra ll she ft So sa sal & cactus

$8

QUESA

HUITLA COCHE YH Mexican Truffle, M ONGOS Verde & u Queso O shroom, Salsa axaquen o

&

$15

$15

GRANDE CAMOTE CON HUEVO Y FRIJOLES BLANCOS Roast Sweet Potato, Slow Cooked Egg, Pinto Bean & Guajillo

$!8

PANZA DE CERDO CON MANCHAMANTELES Pork Belly, Mole Manchamanteles, Tamarind Pineapple Baby Cos, Peanut & Oat $26 $16

CEVICHE DE PEZ REAL Kingfish Ceviche, Achiote, Watermelon, Radish & Fingerlime

$16

CAMARONES EN CHILE CHIPOTLE King Prawns, Chipotle, Tomato & Chorizo

$19

PESCADO A LA VERACRUZANA Salmon, Sauce Veracruz, Black Rice, Pine Nut, Jalapeno Smoked Potato

$6

TARTA DE QU ESO CON MANGO Baked Cheesecake, Mango Crisp & Marshmellow Peanut, Cocoa Nib & Sesame

$10

CHONGOS ZAMORANOS Warm Caramel Pineapple & Custard, Macadamia, Banana & Burnt Milk Ice Cream

$10

BUÑUELOS CON CHOCOLATE* Mexican Doughnuts & Chocolate Sauce

$12

FLAN ROTO DE COCO CON CHOCOLATE Y CAJETA Smashed Flan Of Coconut, Single Origin Mexican Chocolate Hazelnut & Goats Milk Caramel

$14

OTHER BITS!

SEAFOOD CEVICHE DE VIERIAS CON PEPINO Scallop, Cucumber, Charred Corn, Tomato, Chile & Lime

LAS NIEVES Three Scoops Housemade Ice Cream Mexican Vanilla, Blood Orange & Guava

TORTILLAS 3 plain tortillas

DILLA

! QUESO Y Zucchini FLOR DE CALA Flo BAZA Queso O wer, Quinoa, Sa lsa Vierg axaquen e o

*ALL DIS H GLUTE ES ARE WITH T N FREE HE TION O EXCEPF MARKE DISHES D WITH ASTERIS AN K —

DESSERTS

— SET MENUS AVAILABLE FROM $37 —

$25

POLLO COMPLETO EN ACHIOTE CON ALMENDRADO Whole Roast Baby Chicken, Achiote, Almond, Green Olive Oregano $28 HOMBRO DE CORDERO CON MOLE COLORADITO* Slow Cooked Lamb Shoulder, Mole Coloradito Charred Zucchini, Pickled Mushroom & Ancho Pecan

$29

BARBACOA DE COSTILLA DE RES 12 Hour Beef Short Rib, Barbacoa Sauce, Pickled Cabbage & Baby Onion

$32

$2

EL TOPO HOT SA UCE Chipotle: mild Pequin: medium Habanero: Hot ALL THREE

$3 $6

SIDES AND SALADS FRIJOLES NEGROS Braised Black Turtle Beans & Queso Fresco

$5

EJOTES CON EPAZOTE Saute Green Beans & Epazote

$6

ZANAHORIA BEBÉ CON MOLE NEGRO Roast Baby Carrot, Mole Negro, Hazelnut & Crema $9 ENSALADA DE HOJAS Leaf Salad, Red Capsicum, Walnut & Ancho Dressing

$8

ENSALADA DE NOPALES Y GARBANZOS Cactus, Chickpea, Corn, Tomato & Parsley $10 Menu & prices subject to change

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THE EASTERN

LEVELS OF IT

THIRSTY FOR STYLE

EL TOPO CHILLI MARGARITA INGREDIENTS • 50ml chilli infused tequila • 10ml cointreau • 10ml agave syrup • 30ml freshly squeezed lime juice METHOD • Fill a cocktail shaker with ice, add all the ingredients, shake until shaker is icy cold • Get a classic margarita glass and run a lime wedge around the rim

A CORONA EXTRA PRODUCTION “SOMEPLACE ELSE”

• Dip the rim in a bowl of salt and chilli flakes • Using a strainer pour the ingredients of the shaker into the glass. Enjoy!

FEATURING HANNI EL KHATIB OZZIE WRIGHT JEFF CANHAM ANDREW BROPHY ROSE ASHTON DYLAN GRAVES AND THE BUS DRIVER ‘ARMANDO’ DIRECTED BY RILEY BLAKEWAY PRODUCER SALLY QUADE

LINE PRODUCER

RAUL CHAPA

PRODUCTION ASSISTANT

FERNANDA IGARTUA

WATER CINEMATOGRAPHY

ALEX BERGER

COLOUR GRADE

METHOD STUDIOS

SOUND MIX

RACHANA MUSIC

MUSIC BY

DIRECTOR OF PHOTOGRAPHY

HANNI EL KHATIB

TITLES & ARTWORK

BRETT BROWN JEFF CANHAM

NOW LIVE ON CORONAEXTRA.COM.AU 058

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LEVELS OF IT

IT’S SOL SUNDAYS! ROOFTOP PARTY LIVE DJS FROM 3PM — EZRA AND AMIGOS EVERY SUNDAY AT EL TOPO

THE EASTERN BONDI

EL TOPO MEXICAN

THE EASTERN

Paco is the El Topo Restaurant Manager and resident tequila & mezcal lover. Next time you’re in make sure you say hola to El Topo’s hottest Mexican bachelor!

$20 BUCKETS OF SOL | $25 JUGS OF SANGRIA | FOOD SPECIALS

— SOL SU NDAYS KICK OFF AT 3PM E VERY WEEK. ENJOY 3 TACO OF YO S UR CH OICE O QUESA RA DILLA AND C O FOR JU RN ST $15 —

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THE EASTERN

LEVELS OF IT

THE EASTERN IN THE COMMUNITY

FROM LITTLE THINGS, BIG THINGS GROW

WE MA — K BY WHA E A LIVING T BUT W WE GET, LIFE BY E MAKE A WHAT W E GIVE — WINSTO CHURC N HILL —

The Eastern is passionate about working with the local community and is proud to be associated with a variety of grass - root charities as well as some more established organizations. We believe strongly in giving back to the local community and each year make a significant contribution to better the lives of those around us.

D ERESTE ARE INT ONE IF YOU G IN OM Y IN BEC CHARIT OF OUR , PLEASE S R E PARTN NQUIRY YOUR E SUBMIT CTIONS@ . TO FUN OM.AU TERN.C THEEAS

THE E AST

ERN:

LEVE S P ONSORS L S O F I T THE EASTERN IS HIP PROUD TO SPONSOR 500 OX FORD

LEVELS OF IT: SPORTS

IT’S GAME ON!

MAKE GOODTIME BURGERS YOUR HOME AWAY FROM HOME THIS SEASON. GoodTime Burgers is the perfect place to watch sport live. There’s five giant TV screens throughout the bar showing NRL, AFL, Super Rugby and A league.

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— NS TULATIO E A R G N O C RAD G H T 4 S TO EAST CROWNED G ON BEIN THE RS FOR PREMIE ON S A E S 2013 / 14 —

S T, B O NDI

JUNCT

ES-UNSW Bulldogs

Easts Cricket

The unsw eastern suburbs bulldogs is an Australian rules football club competing in the Sydney AFL premier league. The club is based in the eastern suburbs and is affiliated with UNSW.

Eastern suburbs cricket club has been a community cricket club since 1894. In that time it has been of service to thousands of families both in the eastern suburbs & beyond.

IO N

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THE EASTERN

LEVELS OF IT

NEW

TOTAL TASTE COLD & READY IN THE FRIDGE

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The SMIRNOFF ICE DOUBLE BLACK words and associated logos are trade marks. © The Smirnoff Co. 2014

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LEVELS OF IT

IT’S MARGARITA MONDAYS! $10 CLASSIC MARGARITAS EVERY MONDAY RESTAURANT AND ROOFTOP OPEN FROM 4PM

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THE EASTERN BONDI

EL TOPO MEXICAN

THE EASTERN

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SculptureD by the Se a S y D n e y b r e w e r y.c o m /g l a m a r a m a

THE EASTERN. LEVELS OF IT  

The Eastern Hotel 500 Oxford Street Bondi Junction NSW 2022

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