the eastern. levels of it

LEVELS OF ITTHE EASTERN.

GOOD FOODGOOD FRIENDSGOOD TIMES

Taking the Eastern Suburbs to the

next level

ISSUE 01

4 WEEKS4 LEVELS4 WEEKS4 LEVELS

Your social calendar taken care of

Your social calendar taken care of

GOOD FOODGOOD FRIENDSGOOD TIMES

THE EASTERN

02

LEVELS OF IT

03

LEVELS OF IT

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.

This book was published by:

The Eastern, Bondi Junction

Tel: 02 9387 7828 Email: Events: [email protected] El Topo reservations: [email protected] Marketing and PR: [email protected]

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

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HAPPY HOUREVERY NIGHT IS LOCALS NIGHT

$5 DRINKS ON EVERY LEVEL BETWEEN 5PM – 7PM

*SELECTED HOUSE DRINKS ONLY

SIGN UP TO RECEIVE REGULAR UPDATES ON THE EASTERN WWW.THEEASTERN.COM.AU

04

THE EASTERN LEVELS OF IT

05

TALENT Harriet GerardTilly GrayTanguy ChironLorenzo Baroni

PRODUCTIONDesign and Art Direction: Sleep ProjectsCopywriter: Laura BrownBasement artwork: Liam Constantine Production: Sophie Haydon Production: Jadwiga BronteDigital assistant: Nick Shaw

PHOTOGRAPHYJuliet TaylorDanny EastwoodMarc TomkinsonZenya ArrowsmithEsteban La TessaNikki To Luke LattyJack Bennett, Life Without Andy Ezra Guzman

WARDROBEJana Bartolo

MAKE UPRachel Montgomery

CHEFSMatt FitzgeraldMichael VandaAmir Khairi

levelsofit.com.au | facebook.com/

TheEasternBondi | Instagram: @levelsofit

06

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 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.

LEVELS OF IT

07

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 ‘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.

THE BRAND BEHIND LEVELS OF IT

Fig. 01 —Constructed logo shot by award-winning Australian photographer Danny Eastwood.


THE EASTERN

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“THERE IS NO LOVE SINCERER THAN THE LOVE OF FOOD”

GEORGE BERNARD SHAW

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.

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.

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—FLAN ROTO DE COCO CON CHOCOLATE Y CAJETA: SMASHED FLAN OF COCONUT, SINGLE ORIGIN MEXICAN CHOCOLATE, HAZELNUT AND GOATS MILK CARAMEL

—

THE KITCHEN TEAM, LED BY MATTHEW FITZGERALD, IS SERVING

A MENU OF FRESH, SPICY TASTINESS — TIME OUT SYDNEY

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

LEVELS OF IT

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GOODTIME BURGERS—

LEVELS OF IT: FOOD

Open 7 days a week from10am – 4am (midnight on Sundays) .

The kitchen is open from midday – 10pm.

HOURS: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!!

—ORDERTAKEAWAY02 9387 7828

—

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

FOOD PORN

LEVEL T H E E A S T E R N : L E V E L S O F I T

500 OXFORD ST, BONDI JUNCTIONGROUND

• Good Ol’ Time• 34DD• Don’t Have a Cow• Juicy Lucy• Steak Out

MUST TRY BURGERS

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

WHOA!


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GOODTIME BURGERS MENU—

LEVELS OF IT: FOOD

AUSTRALIAN CHEDDAR

BLUE CHEESE

BRIEBACON GUACAMOLE

COLESLAW

MUSHROOM

BEETROOT

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

EXTRA STUFF

HAND CUT, DOUBLE COOKED CHIPS

SMALLLARGECHILLI CON CARNE TOPPING

$4$7$5

CHIPS!

SMOKEY PERI-PERI, BBQ, PEPPER, EL TOPO HOT SAUCE, AIOLI, GRAVY, SWEET CHILI & SOUR CREAM

$2HOUSE MADE SAUCES

THE GOOD OL’ TIME - $10

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

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

Riverina Lamb Pattie, Tzatziki, Kalamata Olive Tapenade, Lettuce, Spanish Onion & Hummus NOTORIOUS P.I.G. - $12

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

THE FREEBIRD - $12

Marinated & Grilled Free Range Chicken Breast, Tomato & Spanish Onion

+ Guacamole - $14

34DD - $12.50

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

NAKED & SHAMELESS - $10

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

DON’T HAVE A COW - $10

Sweet Potato, Quinoa & Chickpea Pattie, Guacamole, Lettuce, Tomato, Pickled Beetroot & Aioli THE STEAK OUT - $16.50

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

DOUBLE TROUBLE - $16

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

THE JUICY LUCY - $15.50

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

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

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LET’S GO TO THE MOVIES!

ENJOY A STANDARD GOODTIME BURGER PLUS ONE ADULT MOVIE TICKET

*SOME CONDITIONS APPLY, CONTACT GOODTIME BURGERS FOR MORE DETAILS

FOR ONLY $25 EACH PURCHASE AT GOODTIME BURGERS

Menu & prices subject to change

THE EASTERN

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BEEF BURGER • GOODTIME DINER• GOODTIME BURGERS8

LEVELS OF IT: RECIPES SERVES AVAILABLE ATINGREDIENTS

• 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 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

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

METHOD

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.

• 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.

AIOLI

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

• 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.

• 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.

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

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

• 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.

THE EASTERN

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GOODTIMEDINER—

LEVELS OF IT: FOODLEVELS OF IT: FOOD

—

OPEN

FOR DINNER

7 DAYS

FROM 6 PM

—

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


500 OXFORD ST, BONDI JUNCTION

FIRST UP

“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.”

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

MARK TWAIN

FASHIMI

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.

THE GOODTIME DINER IS A MEAT LOVERS MECCA!

PRESENT THIS VOUCHER AT GOODTIME DINER BEFORE THE END OF JULY TO RECEIVE 25% OFF YOUR BILL.CALL 9387 7828 TO RESERVE YOUR TABLE TODAY

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—MAC N CHEESE IS A DISH THAT HAS

STOOD THE TEST OF TIME AND IS NOW WOWING A NEW GENERATION—

MAC N CHEESE • GOODTIME DINER2LEVELS OF IT: RECIPES SERVES AVAILABLE AT

INGREDIENTS

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

CRUMBED TOPPING

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

METHOD

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

• 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.

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

• 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.

• 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.


LEVELS OF IT

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GOODTIME DINERMENU—

LEVELS OF IT: FOOD

SMOKED MEAT PLATTER

FOR 2 OR MORE PEOPLE!

BBQ PULLED PORK, BEEF

SHORT RIB, SOUTHERN

SPICED CHICKEN, BEEF RIB

EYE STEAK, AND YOUR

FAVOURITE CAJUN CORN!

$65TO SHARE

GOODTIME DINER FEAST FOR TABLES OF 4 OR MORE!

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

$39PP

TO SHARE

SMOKEY PERI-PERI, BBQ, PEPPER, EL TOPO HOT SAUCE, AIOLI, GRAVY, SWEET CHILI & SOUR CREAM

$2HOUSE MADE SAUCES

STARTERS

Garlic Bread $4 Cajun Charred Corn $5 Guacamole & Tortilla Chips $8 Salsa & Tortilla Chips $7 Guacamole, Salsa & Tortilla Chips $12 Spiced Smoked Chicken Wings $12

SMOKED LOW & SLOW

18 Hr Pulled Berkshire Pork Shoulder $14 Southern Spiced Free Range Chicken $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

SALADS

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

INGREDIENTS

• 60ml Makers Mark Bourbon in a bacon fat wash

• 2 teaspoons maple syrup

• 2 dashes of smoked cherry wood bitters

• Orange zest & crispy bacon to garnish

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.

TEXAS OLD FASHIONEDINDULGE IN YOUR LOVE OF COCKTAILS


THE EASTERN

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.

SALTED CARAMEL, MALT & ANZAC BISCUIT FLAN

• GOODTIME DINER12LEVELS OF IT: RECIPES SERVES AVAILABLE AT

023022


Drink. Dine. Dance in El Topo Basement.

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

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


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THE FAMOUS GOODTIME BURGERSGROUND LEVEL

T H E E A S T E R N : L E V E L S O F I T

LATE NIGHT VENUE EL TOPO BASEMENT SECOND UP


EL TOPO MEXICAN RESTAURANT!UP TOP

@LEVELSOFIT

FB.COM/THEEASTERNBONDI

#LEVELSOFIT

—


THE ALL NEW GOODTIME DINERFIRST UP

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

THE EASTERN

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A MOMENT WITHLEVELS OF IT: FOOD

MATTEXECUTIVE 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.

AMIRSOUS 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.

MICHAELSOUS CHEF — GOODTIME

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.

A TEAM THAT PLAYS TOGETHER STAYS TOGETHER

LEVELS OF IT: MEET THE TEAM

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

—INTERESTEDIN JOININGTHE EASTERN?EMAIL US [email protected]—

FAVOURITE DRINK

NEGRONI

ITALIAN

MEXICO

FAVOURITE CUISINE

FAVOURITE HOLIDAY DESTINATION

FAVOURITE DRINKBEER

ITALIAN

OKINAWA, JAPAN

FAVOURITE CUISINE


FAVOURITE DRINKWHISKY SOUR OR A GOOD RED WINE

MEXICO

HE CAN’T POSSIBLY LIMIT IT TO ONE CUISINE... MATT LOVES ALL THINGS FOOD!

FAVOURITE CUISINE


LEVELS OF IT

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BIRTHDAY BAR TABHAPPY BIRTHDAY!

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

TO BOOK EMAIL [email protected]

LEVELS OF IT

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MAN VS. BURGERCHALLENGE

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

THE EASTERN

4 WEEKS, 4 LEVELSLEVELS OF IT: ACTIVITIES

—MONTH LONGFESTIVAL 4 LEVELS, 4 WEEKS —

031030

LEVELS OF ITTHE EASTERN

IT’S FESTIVAL TIME AT THE EASTERN. JOIN US FOR

THIS CULTURAL CELEBRATION HELD OVER 4 WEEKS

ON 4 DIFFERENT LEVELS. FESTIVAL HIGHLIGHTS

INCLUDE: WITHOUT WALLS: A CELEBRATION OF

STREET ART, THE ART OF BURLESQUE: A RISQUÉ

DINNER IN THE DINER AND THE TEQUILA AND

MEZCAL MASTERCLASSES.

FOR MORE INFORMATION & TO PURCHASE TICKETS

VISIT WWW.LEVELSOFIT.COM.AU.



AWESOME

WEEK 1

MONDAY 16 JUNEMargarita Mondays, El Topo

TUESDAY 17 JUNEMan vs. Burger, GoodTime Burgers

WEDNESDAY 18 JUNETequila Masterclass with Phil Bayley, El Topo Basement Wednesdays, El Topo BasementAUS vs. NLD 2am, GoodTime Burgers

THURSDAY 19 JUNERasta Thursdays, El Topo Basement

FRIDAY 20 JUNEThank Funk it’s Friday, El Topo Basement

SATURDAY 21 JUNESolstice Party, El Topo & Basement Without Walls Wrap Party, El Topo BasementDead Saturdays, El Topo Basement

SUNDAY 22 JUNESol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

MONDAY 23 JUNEMargarita Mondays, El TopoAUS vs. ESP, GoodTime Burgers

TUESDAY 24 JUNEMan vs. Burger, GoodTime Burgers

WEDNESDAY 25 JUNEMezcal Masterclass, El TopoBasement Wednesdays, El Topo Basement Burgers with the Brewer, GoodTime Burgers

THURSDAY 26 JUNERasta Thursdays, El Topo Basement

FRIDAY 27 JUNEThank Funk it’s Friday, El Topo Basement

SATURDAY 28 JUNEDead Saturdays, El Topo Basement

SUNDAY 29 JUNESol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

MONDAY 30 JUNEMargarita Mondays, El TopoEOFY Party Night, El Topo

TUESDAY 1 JULYMan vs. Burger, GoodTime Burgers

WEDNESDAY 2 JULYTequila Masterclass with Paco, El TopoBasement Wednesdays, El Topo Basement

THURSDAY 3 JULYRasta Thursdays, El Topo Basement

FRIDAY 4 JULYThank Funk it’s Friday, El Topo Basement4th of July Dinner, GoodTime Diner4th of July Burger Fest, GoodTime Burgers

SATURDAY 5 JULYBurlesque Dinner, GoodTime DinerDead Saturdays, El Topo Basement

SUNDAY 6 JULYSol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

MONDAY 7 JULYMargarita Mondays, El Topo

TUESDAY 8 JULYMexican Fiesta, El Topo

WEDNESDAY 9 JULYMezcal with Octavio, El TopoBasement Wednesdays, El Topo Basement

THURSDAY 10 JULYRasta Thursdays, El Topo BasementSmoked Meats & Whiskeys, GoodTime Diner

FRIDAY 11 JULYThank Funk it’s Friday, El Topo Basement

SATURDAY 12 JULYDead Saturdays, El Topo Basement

SUNDAY 13 JULYSol Sundays, El Topo $5 Slider & Cider Sundays, GoodTime Diner

WEEK 3WEEK 2 WEEK 4

THE EASTERN

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033

BARS MARCH WRAP PARTY

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

LEVELS OF IT: SOCIAL

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

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 encourag-ing 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!

FOR MORE INFORMATION ON BARS MARCH VISIT WWW.BARSMARCH.COM

THE EASTERN

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WEDNESDAYS – BASEMENT WEDNESDAYS

DJS ON ROTATION // SAVILLE, GRASS, LC ,

LUNCH MONEY DJs, HUGO B, ADAM BENNETTS,

SHIPWRECK.

Wednesdays are back!!! The guys from The CANTEEN in

Bondi keep the good times rolling with epic live bands and

all your favourite party DJS till 4am.

MY SYDNEY RIOT bring you the most underground mix of

new, up and coming bands, that will probably have already

blown up by the time you read this! If you like awesome

Mexican food with a side of ROCK n ROLL, this night is

for you! Bands on the bill include: Bonez, Goons Of Doom,

Chitticks, New Lovers, Hollow Bones, Myley Grace, Lime

Cordiale and Pilots.

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THURSDAYS – RASTA THURSDAYSLIVE // REGGAE & HIP HOP ACTSDJS // S.KOBAR,ELVIS PARSLEY + FBI DJ’s

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FRIDAYS – THANK FUNK IT’S FRIDAY

DJS // SYDNEYS BEST HOUSE PARTY

A mixture of all things HOUSE MUSIC... classic

disco & funk, bass house, deep house, old skool,

new skool… for fans of real house music, this night

is for you

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

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SATURDAYS – STOLEN SATURDAYS

PRESENTED BY STOLEN RUM

Looking for an alternative to the now limited

late night options in the city? Here’s a

perfect local option that gives you 4 levels

of choice all in one... Book out the private

Karaoke Room or chill out in the pool room

and play buck hunter or the old skool pinnies.

Resident DJs Saville, LC, Grass, Von Audio,

S.Kobar, Jack Kennedy and many more will

have you rinsing the floor till 4am

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FOUR LEVELS MAKES IT A LITTLE BIT MORE EVENTFUL...

LEVELS OF EVENTS AND FUNCTIONS AT THE EASTERN

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.

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?

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.

THE RIGHT PLACE FOR ANY OCCASION

BOOK YOUR END OF FINANCIALYEAR PARTY AT THE EASTERN.

FOR MORE INFO ON OUR OFERS CONTACT FUNCTIONS

@THEEASTERN.COM.AU

EL TOPO

EL TOPO

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

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

—CELEBRATEYOUR BIRTHDAY IN THE BASEMENT WITH 20 OR MOREFRIENDS ANDRECEIVE A $100BAR TAB

—

EL TOPO COURTYARD

EL TOPO BASEMENT SUB ROOM

GOODTIME DINER

EL TOPO BASEMENT COURTYARD

EL TOPO BASEMENT CIGAR ROOMEL TOPO BASEMENT EL TOPO BASEMENT KARAOKE ROOM

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UNVEILING OF THE EASTERN. LEVELS OF IT.

LEVELS OF EVENTS AND FUNCTIONS AT THE EASTERN

EL TOPO BASEMENTDRINK AND DINE DEALS

WEDNESDAY - SATURDAY NIGHT. FROM 6PM — 9PM

$1 CHILLI BUTTER POPCORN, $2 CHARRED CORN, $3 PORK TACOS, $4 WINES & SPARKLING, $5 SANGRIA,

$6 HOUSE SPIRITS

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LEVELS OF IT: FOOD

EL TOPO BASEMENT— LEVEL

T H E E A S T E R N : L E V E L S O F I T

500 OXFORD ST, BONDI JUNCTION SECOND UP

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.

EL TOPO BASEMENT’S TAG LINE DRINK. DINE. DANCE. PERFECTLY SUMS UP EVERYTHING THAT IS ON OFFER HERE.

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

HOURS:

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

DRAKE

—CELEBRATEYOUR NEXT MILESTONE IN THE BASEMENT WITH 20+

FRIENDS AND RECEIVE A $100 BAR TAB—

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EL TOPO $15 LUNCH SPECIAL

CHOICE OF 3 TACOS* ORA QUESADILLA & CORN

*excludes crab tacos

ON OFFER TUESDAY TO FRIDAY 12PM TO 3PM& ALL DAY SUNDAY

EL TOPO CLASSIC MARGARITAA COCKTAIL TO MASTER THIS MONTH

INGREDIENTS• 50ml tequila• 10ml cointreau• 10ml agave syrup• 30ml freshly squeezed lime juice METHOD• Fill a cocktail shaker with ice, add all the

ingredients, shake until the cocktail shaker is icy cold.

• Get a classic margarita glass and run a lime wedge around the rim.

• Dip the rim in a bowl of salt flakes.• Using a strainer, pour the ingredients of the

shaker into the glass. Enjoy!

MORE INFO AT LEVELSOFIT.COM.AU

Learn more about Mexico’s most famous export at one of our tequila classes


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EL TOPOMEXICAN RESTAURANT—

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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.

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.

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.



UP TOP“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.”

GOURMANTIC

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

HOURS:

Soft Shell Crab Taco… it really packs a punch

MUST TRY DISH:

—AVAILABLE FOR PRIVATE FUNCTIONSANDGROUP BOOKINGS—

INGREDIENTS

• 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

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METHOD

• 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.

SCALLOP CEVICHE • EL TOPO MEXICAN4LEVELS OF IT: RECIPES SERVES AVAILABLE AT

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EL TOPO MENU—

LEVELS OF IT: FOOD

SNACKS

TOTOPOS (TORTILLA CHIPS)

Guacamole / Avocado Salsa $8

Salsa Martajada / Tomato & Chile Salsa $7

Ambos (Both) $12

MAIZ CARBONIZADO Charred Corn, Pumpkin Seed, Chipotle & Queso Fresco $5

CHICHARRONES Crisp Pork Skin & Spices $6

PLÁTANOS FRITOS Fried Plantains & Spices $6

CHAPULINES Roast Crickets, Chile, Garlic & Lime $7

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

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

— *ALL DISHES ARE GLUTEN FREE WITH THE EXCEP-TION OF DISHES MARKED WITH AN ASTERISK—

—

SET MENUS

AVAILABLE

FROM $37

—

SEAFOOD

CEVICHE DE VIERIAS CON PEPINO Scallop, Cucumber, Charred Corn, Tomato, Chile & Lime $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 $25

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

DESSERTS

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

TACO DE COCHINITA PIBIL

Roast annatto pork, radish & pickle

onion

TACO DE POLLO EN AMARILLO

Chicken, mole amarillo, corn salsa &

piquin sauce

TACO DE CORDERO

Slow cooked lamb, cucumber & fried

chile salsa

TACO DE PESCADO FRITO*

Fried gemfish, pickled cabbage &

chipotle mayo

TACO DE JAIBAS Y JALAPENO

Soft shell crab, mulato mayo, jalapeno

& cactus salsa

$6

$6

$6

$7

$8

TACO!

QUESO Y FLOR DE CALABAZAZucchini Flower, Quinoa, Salsa Vierge & Queso Oaxaqueno

HUITLACOCHE Y HONGOSMexican Truffle, Mushroom, Salsa Verde & Queso Oaxaqueno

$15

$15

QUESADILLA!TORTILLAS3 plain tortillas

EL TOPO HOT SAUCEChipotle: mild Pequin: medium Habanero: HotALL THREE

$2

$3

$6

OTHER BITS!


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A CORONA EXTRA PRODUCTION “SOMEPLACE ELSE”FEATURING HANNI EL KHATIB OZZIE WRIGHT JEFF CANHAM ANDREW BROPHY ROSE ASHTON DYLAN GRAVES AND THE BUS DRIVER ‘ARMANDO’ DIRECTED BY RILEY BLAKEWAY BRETT BROWNDIRECTOR OF

PHOTOGRAPHY

PRODUCER SALLY QUADE RAUL CHAPA FERNANDA IGARTUA ALEX BERGER METHOD STUDIOS RACHANA MUSIC HANNI EL KHATIB JEFF CANHAMMUSIC BY

SOUND MIX

COLOUR GRADE

T ITLES & ARTWORK

WATER CINEMATOGRAPHY

LINE PRODUCER

PRODUCT ION ASSISTANT

NOW LIVE ON CORONAEXTRA.COM.AU

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EL TOPO CHILLI MARGARITA

THIRSTY FOR STYLE

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

• Dip the rim in a bowl of salt and chilli flakes

• Using a strainer pour the ingredients of the shaker into the glass. Enjoy!

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IT’S SOL SUNDAYS!ROOFTOP PARTY

LIVE DJS FROM 3PM — EZRA AND AMIGOSEVERY SUNDAY AT EL TOPO

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

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—SOL SUNDAYS KICK OFF AT 3PM EVERY WEEK. ENJOY 3 TACOS

OF YOUR CHOICE OR A QUESADILLA AND CORN FOR JUST $15

—

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!

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IT’S GAME ON!LEVELS OF IT: SPORTS

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.

MAKE GOODTIME BURGERS YOUR HOME AWAY FROM HOME THIS SEASON.

FROM LITTLE THINGS, BIG THINGS GROW

THE EASTERN IN THE COMMUNITY

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.

— WE MAKE A LIVING BY WHAT WE GET, BUT WE MAKE A LIFE BY WHAT WE GIVE —

WINSTON CHURCHILL—

IF YOU ARE INTERESTED

IN BECOMING ONE

OF OUR CHARITY

PARTNERS, PLEASE

SUBMIT YOUR ENQUIRY

TO FUNCTIONS@

THEEASTERN.COM.AU.

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THE EASTERN

—

CONGRATULATIONS

TO EASTS 4TH GRADE

ON BEING CROWNED

PREMIERS FOR THE

2013 / 14 SEASON

—

THE EASTERN IS PROUD TO SPONSOR

Easts CricketEastern 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.

ES-UNSW BulldogsThe 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.

SPONSORSHIP

T H E E A S T E R N : L E V E L S O F I T500 OXFORD ST, BONDI JUNCTION

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COLOURS:

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DATE:ARTWORK FOR APPROVAL: CARE HAS BEEN TAKEN BY THE ZOO REPUBLIC TO PREPARE AND CHECK THIS FILE AND ARTWORK FOR ACCURACY AND CONSISTENCY WITH YOUR INSTRUCTIONS. HOWEVER, ULTIMATE RESPONSIBILITY FOR THE FILE AND ARTWORK, INCLUDING ITS CONTENT, RESTS WITH YOU, OUR BUSINESS PARTNER (BP). PLEASE CHECK ALL GRAPHICS AND TEXT VERY CAREFULLY BEFORE APPROVAL. THE APPROVED ARTWORK MUST BE SIGNED AND SENT TO US VIA COURIER, FAX OR EMAIL BEFORE WE PROCEED TO PRODUCTION AND PRINTING.

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

NEW

TOTALTASTE

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IT’S MARGARITA MONDAYS!

$10 CLASSIC MARGARITAS EVERY MONDAY

RESTAURANT AND ROOFTOP OPEN FROM 4PM

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S c u l p t u r e D b y t h e S e aS y D n e y b r e w e r y . c o m / g l a m a r a m a

GLAMA_POP_A2-Poster_aw2.indd 1 2/11/2013 9:50 am

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