The Langham, Sydney’s signature restaurant, Kitchens on Kent has launched a new menu that casts local, seasonal menu as its hero. The hotel’s Executive Chef, Stephen Lech has curated an ingredients list that celebrates produce sourced largely from New South Wales including apples, butternut, pumpkin, celeriac, fennel, figs, mushrooms, pears and persimmons to name just a some of the new season harvest ingredients.
Australian truffles, stone fruit, pork from Byron Bay, Sydney rock oysters, New South Wales Bermagui yellow fin tuna and Hiramasa kingfish from South Australia rounds out the list.
New menu items include Sydney rock oysters served with a gin and shiraz-infused caviar mignonette dressing, Vanella mozzarella with confit and roasted celeriac and garlic soup with chive oil. Kitchens on Kent’s well-loved Robata station will be serving Berkshire pork yakitori skewers with an intriguing vanilla and apple puree and king brown mushroom yakitori skewers so delicious they’ll be devoured by vegans, vegetarians and carnivores alike.
The restaurant is continuing to serve popular Beijing-style duck with hoisin sauce and shallots alongside Cantonese egg-fried rice and dumplings.
Kitchens on Kent is renowned for offering an expansive selection of cuisines, including Japanese, Indian, modern Australian, Chinese and Mediterranean to name just a handful. The sushi station’s expert chefs prepare to order torched nigiri made with New Zealand’s famous King Ora salmon, Bermagui tuna and scallop sushi rolls and Hiramasa kingfish sashimi. Meanwhile, the Indian kitchen is serving housemade pakoras with green chilli and mint yogurt and authentic curries.
Those with a sweet tooth can indulge in as many varied desserts as they’d like. The miniature desserts include compressed watermelon and strawberry skewers served with local Malfroy’s honey and raw coconut, an innovative pairing of truffle, white chocolate and hazelnut, a cherry mousse, a bite-sized orange friand and guilt-free avocado and chocolate mousse.
“It’s a joy to showcase this season’s freshest and tastiest ingredients. We’ve gone to great lengths to track down the best of this season’s harvest and work closely with producers, farmers, growers, cheese-makers and fishmongers to ensure our guests are able to enjoy the best of what Australia has on offer,” explains Executive Chef Lech.
“Kitchens on Kent is a great destination for groups, couples, friends and families and adapts well for formal celebrations or more casual, impromptu catch-ups. There are so many different cuisines and dishes on offer there’s something to appeal to every diner. Repeat guests are never bored and even the fussiest eater is looked after,” says General Manager, Shane Jolly.
Kitchens on Kent also features a wok station where chefs prepare stir-fries to order, a carvery station boasting dishes such as free-range rotisserie chicken, an antipasto station and a generous cheese section. There’s also a chocolate fountain, jars of freshly baked cookies, plenty of protein balls, risottos, plus pizza and pasta.
During the winter months, Kitchens on Kent will showcase truffles for an entire month, host lobster Mondays, feature prime rib for a month, stage a season of rotating Sunday roasts and offer a special experience to tie in with Sydney’s Vivid installation. The special offer during Vivid includes luxurious overnight accommodation, two Vivid cocktails, dinner and breakfast for two at Kitchens on Kent and is available from Wednesday 25 May until Friday 17 June.