Eis is a Japanese restaurant with a difference. Instead of offering traditional Japanese fare Eis is a combination of Asian and Australian cuisine referred to as Asiana. However the Western influence doesn’t appear in its decor which remains refreshingly simple with white linen, bamboo placemats and a long narrow dining space where waiters flit about ready to assist. The menu can be a little overwhelming at times, but staff are always on hand with excellent suggestions.
You can choose directly from the chef’s specialties which include the tofu prawn cake salad; a deep-fried minced prawn and tofu cake with white dill dressing and salad; clear soup of fresh pipi, shitake and spring onion; or the diced eye fillet beef with shitake and oyster mushrooms and a hint of teriyaki sauce. Other a la carte options include an entree such as the salmon croquette of mashed potato, fresh salmon and onion, fried with breadcrumbs and topped with a Japanese barbecue sauce, and a main of unagi-don (grilled eel and seasonal vegetables cooked with egg and seaweed and served with rice). Finish with a selection of homemade ice-creams including black sesame and green tea. The concise wine list boasts several imports.
Veda Wickens, January 2007
