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Restaurant

Eaton Ashfield

313 Liverpool Rd, Ashfield NSW 2131, Australia

Recommended by 9 people

Updated

Find Eaton Ashfield

313 Liverpool Rd, Ashfield NSW 2131, Australia

Directions ↗
+61 2 9798 2332
HoursMonday: 3:00 PM – 1:00 AM Tuesday: 3:00 PM – 1:00 AM Wednesday: Closed Thursday: 3:00 PM – 1:00 AM Friday: 3:00 PM – 1:00 AM Saturday: 3:00 PM – 1:00 AM Sunday: 3:00 PM – 1:00 AM

*Opening hours may differ during holidays.

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About Eaton Ashfield

Ask off-shift cooks and banquet regulars where to eat in the inner west, and they point straight to Eaton Ashfield. The order rarely wavers—live pipis scooped from the tank, tossed in savoury XO sauce, and poured over crispy noodles to catch every drop. Steamed chicken arrives cold and juicy alongside harbour-style mud crab, with hot bowls of congee anchoring tables well past midnight. The dining room stays bright, clean, and spinning around lazy Susans until 1 a.m. Waiters pace the dishes so the table never jams, finishing the meal with complimentary tea and fresh orange slices.

  • Live Tank Seafood: Live tank pipis tossed in savory, mildly spicy XO sauce over crispy noodles, plus market mud crab.
  • Late-Night Trade: Steaming bowls of congee, clay pots, and supper plates served well past midnight until late.
  • Classic Hospitality: Banquet pacing with complimentary Chinese tea, prawn crackers, and fresh orange slices to close.
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What's On at Eaton Ashfield

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Eaton Ashfield Stands Out

From live aquarium seafood and midnight congee suppers to multi-generational banquet celebrations, discover why Eaton Ashfield remains a Sydney institution—reserve your table today.

  • Live Tank Pipis in XO Sauce

    Live pipis straight from the aquarium are wok-tossed in a rich, savory XO sauce and traditionally served over crispy noodles to soak up every drop of sauce.

    The real standout though was the Live Pippy in XO sauce

    Jan Ardevaas

  • Hong Kong Harbour Mud Crab & Live Seafood

    Live tank seafood including Hong Kong harbour-style mud crab and barramundi delivers exceptionally fresh, authentic Cantonese wok cooking.

    The Hong Kong harbour-style mud crab and XO pipi are our family's favourite dishes.

    J Choe

  • Late-Night Dining Past Midnight

    Open past midnight until 1:00 AM or 2:00 AM, Eaton provides full hot wok dining when most Sydney kitchens have closed.

    Great for midnight meals and hangouts because they close at 1am.

    Henry Feng

  • Midnight Congee and Comfort Suppers

    Comforting bowls of congee accompanied by Chinese donuts make Eaton the premier destination for late-night supper.

    Best place in the inner west to get congee at midnight.

    Sid

  • Lazy Susan Banquet Tables for Groups

    Giant round tables fitted with rotating lazy Susans create the classic setting for multi-generational Cantonese family banquets.

    all around the giant circular table with the lazy Suzy rotating panel in the centre.

    June C

  • BYO-Friendly Family Celebrations

    Welcoming service accommodates milestones, family celebrations, and gatherings with generous portions and BYO flexibility.

    BYO is just icing on the cake!

    Scott Borcherdt

Beloved banquet showstoppers and late-night staples at Eaton Ashfield.

  • Live Pipis in XO Sauce

    The real standout though was the Live Pippy in XO sauce 🐚. They were so fresh, and the sauce was savoury with just a mild kick 🌶️.

    Jan Ardevaas

  • Hong Kong Harbour-Style Mud Crab

    The Hong Kong harbour-style mud crab and XO pipi are our family's favourite dishes.

    J Choe

  • Congee

    The congee here is always a winner. Best place in the inner west to get congee at midnight.

    Sid

  • Steamed Free Range Chicken (Cold Serve)

    The Steamed Free Range Chicken (Cold serve) was super juicy and full of flavour 🍗.

    Jan Ardevaas

Other favorites

Sides, traditional table pours, and complimentary banquet touches that complete the feast.

  • Crispy Noodles

    We added the crispy noodles for $14 and they were perfect for soaking everything up 😋.

    Jan Ardevaas

  • Complimentary Chinese Tea

    the complementary tea is actually divine

    Zella Amiga

  • Fresh Orange Slices

    Additionally, got some orange slices at the end of the meal for free which was a nice touch.

    Greg

  • Complimentary Prawn Crackers

    Love the free prawn crackers, chinese tea and also the oranges post-meal!

    Kayla Khor

Beyond the menu

Attentive banquet pacing, candid floor service, and traditional hospitality rituals that set the dining room apart.

  • Candid Ordering Guidance

    Floor staff keep a watchful eye on banquets and will candidly advise diners to stop ordering if the table already has plenty of food.

  • Staggered Table-Pacing

    Waitstaff deliberately stagger dishes—serving feature seafood first and holding side rice until later—to keep smaller tables from being overwhelmed.

  • Palate-Cleansing Fresh Oranges

    Banquets conclude with complimentary fresh orange slices brought directly to the table to refresh the palate and balance rich congee and seafood sauces.

  • Complimentary Tea & Crackers

    Guests are greeted and sustained with complimentary hot Chinese tea and crisp prawn crackers served at the table without surcharge.

Before you head over

Practical guidance to navigate the live tanks, generous banquet portions, and late-night supper runs. Book your table to secure a lazy Susan feast.

  • Always Add Crispy Noodles to XO Pipis

    When ordering the live pipis in XO sauce, always add a base of crispy fried noodles to capture and soak up every drop of the savory broth.

  • Pace Your Feast and Mind the Portions

    Portions are exceptionally generous, and floor staff will thoughtfully pace dishes or caution you if you over-order for your table size.

  • Visit Post-Midnight for Supper

    Daytime and prime dinner services get packed, but the room settles down past midnight—making it prime time for quiet congee and hot supper before 1:00 AM.

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