BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Eastside Bar & Grill - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://eastsidebarandgrill.com.au
X-WR-CALDESC:Events for Eastside Bar & Grill
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Australia/Sydney
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20180331T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20181006T160000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20190406T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20191005T160000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20200404T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20201003T160000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20210403T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20211002T160000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20220402T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20221001T160000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+1100
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20230401T160000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+1000
TZOFFSETTO:+1100
TZNAME:AEDT
DTSTART:20230930T160000
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Australia/Sydney:20221019T183000
DTEND;TZID=Australia/Sydney:20221019T183000
DTSTAMP:20260523T141208
CREATED:20220901T075436Z
LAST-MODIFIED:20220929T002646Z
UID:10335-1666204200-1666204200@eastsidebarandgrill.com.au
SUMMARY:Spring into Seafood
DESCRIPTION:The best of Spring cuisine with Head Chef\, Damiano BalducciAs the sun starts to shine\, bask in the best of Spring cuisine with Head Chef\, Damiano Balducci at the exclusive Chef’s Table. \nThis intimate dinner brings together the best of Chef Balducci’s favourite things: Spring\, seafood\, and fresh produce\, for an unforgettable night of food. \nEnjoy 5 courses of seafood and grilled vegetables with an optional wine pairing bringing together fresh and bold flavours of the season.BOOK NOW
URL:https://eastsidebarandgrill.com.au/event/spring-into-seafood/
LOCATION:Eastside Bar & Grill\, Level 1\, 2-10 Kensington Street\, Chippendale\, NSW\, 2008
CATEGORIES:Chef's Table,Featured
ATTACH;FMTTYPE=image/jpeg:https://eastsidebarandgrill.com.au/wp-content/uploads/2022/09/Eastside_Chefs-Table_Spring-into-seafood_2022.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Sydney:20210119T180000
DTEND;TZID=Australia/Sydney:20210119T220000
DTSTAMP:20260523T141208
CREATED:20210114T020727Z
LAST-MODIFIED:20210114T022357Z
UID:7264-1611079200-1611093600@eastsidebarandgrill.com.au
SUMMARY:Mayura Station Chef's Table
DESCRIPTION:THE ULTIMATE BEEF EXPERIENCEWe’ve partnered with Mayura Station in our upcoming Chef’s Table to give you the ultimate beef experience like no other as we serve up Mayura’s delectable and juicy chocolate fed beef. Get ready for the ultimate eating experience of unparalleled flavour profile\, tenderness and succulent juiciness. \nMayura is a multi-award winning boutique fullblood wagyu producer. With a unique feeding technique that includes feeding chocolate to their Wagyu cattle to give the beef a unique sweet and nutty flavour. \nMayura Station is located in the Limestone Coast of South Australia\, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality\, award-winning Wagyu beef. \nWant to try Mayura’s renowned chocolate fed beef? Book today to avoid missing out. \nBUY TICKETS
URL:https://eastsidebarandgrill.com.au/event/mayura-station-chefs-table/
LOCATION:Eastside Bar & Grill\, Level 1\, 2-10 Kensington Street\, Chippendale\, NSW\, 2008
CATEGORIES:Chef's Table,Featured
ATTACH;FMTTYPE=image/jpeg:https://eastsidebarandgrill.com.au/wp-content/uploads/2021/01/Eastside_Chefs-Table_Mayura-Station.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Sydney:20191023T180000
DTEND;TZID=Australia/Sydney:20191023T220000
DTSTAMP:20260523T141208
CREATED:20191003T000824Z
LAST-MODIFIED:20191105T082154Z
UID:5836-1571853600-1571868000@eastsidebarandgrill.com.au
SUMMARY:​Chef's Table: Dry Aged Meats
DESCRIPTION:THE CULINARY WORLD OF MEAT AGEINGWEDNESDAY\, 23 OCTOBER 2019At Eastside we respect our elders… \nOn Wednesday October 23rd join us as we pay homage to the meat ageing process. From 15 days up to 120 days aged\, Chef Arnolfo will take you through the culinary world of meat ageing. \nThroughout the course of the evening\, you’ll be indulged with a decadent\, meat based six course degustation menu. All meat is supplied by Vic’s Premium Quality Meat\, featuring Wagyu + Angus from Australia’s best producers: Blackmores\, Phoenix\, Rangers Valley and O’Connor. \nWhilst indulging in the degustation\, become a connoisseur of meats\, tasting and understanding the differences between cattle\, marbling and the secrets to nailing the perfect steak at your next BBQ. \nThe six course degustation menu will include pairing of wines or mocktails to complement the dishes.​ \n\nWednesday October 23rd\, 6:30 – 10:00pm\n$168: 6 course degustation with paired wines\n$148: 6 course degustation with paired mocktails\n\nBOOK TICKETS
URL:https://eastsidebarandgrill.com.au/event/aged-meats/
LOCATION:Eastside Bar & Grill\, Level 1\, 2-10 Kensington Street\, Chippendale\, NSW\, 2008
CATEGORIES:Chef's Table,Recent
ATTACH;FMTTYPE=image/jpeg:https://eastsidebarandgrill.com.au/wp-content/uploads/2019/10/KS_Event_Eastside_ChefsTable_Aged-Meat_1200x800px.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Sydney:20190821T183000
DTEND;TZID=Australia/Sydney:20190821T213000
DTSTAMP:20260523T141208
CREATED:20190807T021025Z
LAST-MODIFIED:20190912T091943Z
UID:5713-1566412200-1566423000@eastsidebarandgrill.com.au
SUMMARY:Chef's Table @ Eastside
DESCRIPTION:CHEF’S TABLE – GAMECalling all adventurous foodies\, the theme this month is Game.\nGame meat is rising in popularity\, with many chefs incorporating wild meat on menus as an environmentally friendly\, healthier\, adventurous and delicious option. \nStar butcher Anthony Puharich (the man behind Vic’s Quality Meats and Victor Churchill) says: \n“Eating wild meat\, in my opinion\, is purely an evolution of everyone’s palates improving and our drive to continue to search for flavour in our food.” \nThe chilly weather is the perfect time to step outside of your comfort zone and indulge in some winter warmers. \nFood + Mocktail $128Food + Wine $148 \nVIEW MENUBOOK NOW
URL:https://eastsidebarandgrill.com.au/event/chefs-table-eastside/
LOCATION:Eastside Bar & Grill\, Level 1\, 2-10 Kensington Street\, Chippendale\, NSW\, 2008
CATEGORIES:Chef's Table,Recent
ATTACH;FMTTYPE=image/jpeg:https://eastsidebarandgrill.com.au/wp-content/uploads/2019/08/KS_Event_Eastside_Chefs-Table_1200x800px.jpg
END:VEVENT
END:VCALENDAR