Following the success of Asian fusion dining experience Two Noble after 10 months, Sawyers Arms Tavern are introducing another arm to their hospitality service; Eileen's Charcoal Grill.
The launch of Eileen’s Charcoal Grill, what is set to be an elegant European-style steakhouse, completes the trilogy of dining options located at Newtown’s historic Sawyers Arms Tavern.
Adoringly named after Mrs Eileen Clatworthy, who owned Sawyers Arms Tavern for 64 years, and ran the hotel until she was 91 years old, Eileen’s pays homage to the rich hospitality and elevated hotel dining that she and the Clatworthy forged as a legacy in the Geelong region.
Eileen’s Charcoal Grill Details
Where: Eileen’s Charcoal Grill, 2 Noble St, Newtown Vic 3220
When: Open Wednesday – Sunday, Lunch: 12pm-2pm, Dinner: 5.30pm – 8.30pm
Menu: View the menu here.
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Eileen’s puts steaks to the front, designed especially for the carnivore, whilst the interior embodies the simple, polished flair of classic European bistro dining. The restaurant’s interior design by Pip Johnson is the epitome of class, featuring a royal blue palette, tartan carpet and a feature marble bar. You’ll be transported into old Geelong as the walls are peppered with intriguing photos and memorabilia of Geelong and its football club, courtesy of local philanthropist Bob Gartland’s private collection.
On the tasting front, Executive Chef Mario Tambalong has created a menu to instead transport diners to Continental Europe with some quintessential dishes. The Entrée options are unpassable including steak tartare served with gaufrette, chicken liver parfait and a classic prawn cocktail with Marie Rose sauce. Classic French style sauces and exquisite desserts include tiramisu, profiteroles and crème brulee.
Jumping into the mains, they boast chargrilled seafood and poultry, but the emphasis is unapologetically on steak (as it should be). Diners have a choice of their cuts from premium grass-fed cuts from Southern Ranges or Vintage Beef Company including eye fillet, sirloin, scotch fillet, rib eye and bistecca T-bone. All steaks are served with classic accompaniments including Café de Paris Butter, Bearnaise and Peppercorn and Cognac sauce. Grain fed Wagyu cuts sourced from Queensland are also available.
The list continues with the tantalising side dishes that include duck fat russet potatoes, creme fraiche and chives, classic butter lettuce with vinaigrette and chargrilled mushroom with rosemary and sherry.
Of the masterfully curated menu, Chef Mario says, “I’ve always liked the approachability of European fare… rustic, hearty dishes that combine simple ingredients with accomplished kitchen techniques”.
“Cooking in this style is quite aligned with my personality – the dishes look humble, but there is lots of attention to detail. Cooking ‘simple’ is so much harder to do than creating fine food with very detailed plating. Using fewer ingredients requires great care, and much more emphasis on cooking precisely.”
Eileen’s is now open for service, slinging steaks Wednesday through Sunday for both lunch and dinner service. You can book a table here.
