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Eastway Brasserie - London Liverpool Street - Weekend Brunch.gif

BRUNCH TOGETHER


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BRUNCH TOGETHER


HOURS

Monday - Friday

Breakfast 07:00 - 11:30 am
Lunch 12:00 - 05:00 pm
Dinner 05:00 - 11:00 pm

Saturday - Sunday

Brunch 10:00 am - 04:00 pm
Dinner 05:00 - 11:00 pm

GET IN TOUCH

+44 207 618 7400
londondining@andaz.com

Press Enquiries: 
Monic@joriwhitepr.co.uk


 
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Drinks


Sit back, relax and watch the buzz of the city in with tapas and drinks in the company of friends.

Happy Hour | Monday to Friday from 17:00 to 20:00

View Bar Menu

Drinks


Sit back, relax and watch the buzz of the city in with tapas and drinks in the company of friends.

Happy Hour | Monday to Friday from 17:00 to 20:00

View Bar Menu

MEET THE CHEF

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SAM DUNLEAVY // EXECUTIVE CHEF // @sam_dunleavy

Just to make it confusing, Eastway’s executive Chef is also called Sam. Born and raised in London, Sam’s early passion for food led him to study Catering & Hospitality in Richmond upon Thames College, where he was taken under the wing of Martin Scholz.

Sam joined Andaz London Liverpool Street in 2005 as a Commis Chef in Terminus - later Eastway Brasserie, becoming 1st Commis Chef in February 2006 and Demi Chef de Partie the year after. In August 2007 Sam was transferred to Catch Seafood Restaurant – later Rake’s Café Bar, where he joined Martin Scholz once again and successfully worked is way up for the following 6 years to securing a position as Sous Chef and making Catch Seafood Restaurant one of the most successful restaurants in the city at the time. With a very well earned promotion to Head Chef In May 2015, Sam was invited to lead the kitchen team in Eastway, the same place that saw him start his career.

As a Chef, Sam is passionate in the culinary techniques and is keen about worldwide fine products, however his cooking is unpretentious. A true lover of food, he loves taking on classics and interpret them into his surroundings. Sam is a great Chef but also a great teacher, his time with Martin Scholz has shown him the importance of supporting your team into becoming their best and above all believing in themselves and create great food.