Finest luxury buffet at The Langham Sydney: Kitchens on Kent

Kitchens on Kent - The Langham Sydney

The recently award-winning boutique hotel, The Langham Sydney has opened its doors to a lavish buffet style concept, Kitchens on Kent.

With a variety of global flavours and eight live cooking ‘kitchen’ stations – be it Japanese, Indian, Italian, Seafood, Asian Woks, Carvery to a lavish dessert station.

“One can never settle on what cuisine to eat at a buffet, the importance of Kitchen on Kent is on using the freshest ingredients and seeing your food cooked right in front of you” said The Langham Sydney’s General Manager, Gaylord Lamy.

I don’t think I’ve ever encountered a buffet of such luxury. Australians do love a great deal where you can graze on fresh ingredients on display and seeing the Chefs cook-to-order.

The menu is extraordinary and expansive. I’ll have to put a disclaimer on the menu, as some items will change pending season ingredients and specials. I’ve only highlighted a handful of what was on display.

Australian Seafood: Sydney rock oysters, tiger prawns, bugs, smoked mussels, baby octopus. Japanese: Freshly made nigiri, California roll, temaki, sashimi. Robata Grill: Kangaroo, beef flank, skirt steak, sticky pork char siu style sticks. Rotisserie: Greek marinated leg of lamb, prime roast rib. Beech Oven: chicken and chorizo, smoked slamon and caper with different bases available, such as pea and spinach, sun-dried tomato, black ash. Pasta: freshly made ravioli, linguine, fusilli. Indian: Butter chicken, Biryani, curry of the day, freshly made naan and toppings. Asian Woks: from the steamer with dim sums, to stir-fried noodles favourites like seafood mee goreng, honey soy chicken with cashews. Carvery: a selection of meats that will lick your lips, to the slow cooked pork belly and crackling, roast chicken, lamb and more.

If you have any dietary requirements, the Chef’s at each station is able to help tailor your dish to suit your needs.

While you are encouraged to try a bit of everything, save room or even unbuckle. Kitchens on Kent’s dessert table is almost like their very own Charlie and the Chocolate Factory display. With a delicious array of cakes, crepes, macarons and other sinful delightful treats.

With a quick look at their wine menu, I was a little overwhelmed as many of wines on offer I haven’t tried before. However, their inhouse sommelier was ever so caring and took interest in the table’s palette and helped find the perfect match.

With Executive Chef Dave Whitting leading the brigade, I’m expecting high hopes for The Langham Sydney in the coming months to lead the luxury market with every dish prepared with care and finesse.

The details you need to know:

Weekend Brunch
11:00am – 3:00pm
Saturday: $78 per person
Sunday: $88 per person

Lunch
12:00pm – 3:00pm
Monday – Friday: $68 per person
Saturday: $78 per person
Sunday: $88 per person

Dinner
6:00pm – 10:30pm
Monday – Thursday: $88 per person
Friday – Sunday : $98 per person

Kitchens on Kent
The Langham Sydney
89-113 Kent St, Millers Point NSW 2000
T: +61 2 8248 5220 | tlsyd.kitchensonkent@langhamhotels.com

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Is no stranger to the hospitality industry, having begun his career in hotels in 1996. An avid traveller who seeks luxury and contemporary style through culture, fashion, hotels & destination, food & beverage and meeting local personalities who shape the future. Specialising in promoting five-star hotels & destinations, restaurants, small bars, to conference & events through this online magazine. Attending media & tourism famils, public relations events within the luxury sector.