The Langham, Sydney is pleased to announce the official opening of Kitchens on Kent, Australia’s first
ever, “fine-dining meets luxury buffet experience.” Kitchens on Kent combines the highest quality ingredients, precision and the detail of fine dining with the excitement and variety of a live-cooking, luxury buffet.
“Kitchens on Kent comprises of eight, live cooking kitchens where guests can go up and request made- to-order dishes. Chefs will be cooking using the freshest ingredients right in front of you, creating an a la cárte dish. But don’t just have one dish – you can have as many as you like,” says Gaylord Lamy, general manager of The Langham, Sydney.
As part of the launch, Kitchens on Kent invited MasterChef 2019 finalist Tessa Boersma for a sneak peek behind the scenes as she explores the notion that not all buffets are created equal. Boersma dazzled the Australian public as she battled it out on the popular cooking contest, making it all the way to the final episode.
“I can never settle on what cuisine to eat, so Kitchens on Kent is perfect. I love having the diversity of options from Japanese, Indian, Italian, seafood or even game meat all in one sitting. Not to mention finishing my meal with a whole dessert station and the chocolate fountain is always the perfect finale to every meal,” says Boersma.
“It was a pleasure having Tessa experience Kitchens on Kent and interacting with our team. As a chef and key influencer in the culinary scene, Tessa’s opinion is very important to us. We are delighted that she has created her very own special dish for the pasta station, the “Moreton Bay Bug Spinach Fettuccine” which will be available exclusively to guests at the restaurant from the 5 – 16 September, a limited time only,” added Lamy.
Kitchens on Kent is a chance for diners to “Experience. Indulge. Celebrate” as they go on a culinary journey through the restaurant and the eight kitchens. Indulge in the fresh seafood station which features Sydney rock oysters, blue swimmer crabs, tiger prawns, local tuna, salmon and kingfish, to the Japanese section where the chefs present a huge sushi and sashimi selection, or experiment with the black-squid ink based stone-baked pizzas and for something uniquely Australian, try the crocodile on the Robata grill. There’s also a Tandoor oven, a pasta kitchen, an Asian wok and noodle station and a dessert selection with over twenty options, including a chocolate fountain.
Kitchens on Kent is open every day for breakfast (from $45 per person), lunch (from $68 per person) and dinner (from $88 per person). During the weekends, brunch starts at 11am (from $78 per person).
As part of the opening celebrations, enjoy the following offers until the end of September:
• Children under 12 years eat for free
• For every four adult diners, enjoy a bottle of complimentary bubbles
• For the power lunch diners, fourth person dines for free with every three full paying diners
Bookings can also be made on kitchensonkent.com or contact firstname.lastname@example.org or call 02 9256 2222