LUNAR NEW YEAR

Celebrate Lunar New Year with a luxurious buffet at Kitchens on Kent. Ring in the Year of The Tiger with friends and family as Executive Chef Stephen Lech curates authentic flavours from China, including a live wok station featuring stir fries made to order, a selection of dim sum and dumplings from our steamer, a variety of meat, fish and vegetable dishes, plus a dessert station and much more.

 

Lunar New Year Buffet
31st January – 6th February 2022

Monday 31st Jan – Dinner only
Tuesday 1st Feb – Lunch & Dinner
Wednesday 2nd Feb – Dinner only
Thursday 3rd Feb – Dinner only
Friday 4th Feb – Lunch & Dinner
Saturday 5th Feb – Lunch & Dinner
Sunday 6th Feb – Lunch & Dinner

Lunch
12pm – 2pm
Lunch: $130 per person

Dinner
5.30pm – 7pm
8pm – 10pm
Dinner: $148 per person

 

MENU

TAILS FROM THE SEA

Pambula Sydney rock oysters

Queensland tiger prawns

Local Bugs

Queensland Spanner Crab

Served with Lemon, traditional cocktail sauce and tomato chilli jam

Local Sydney rock oysters Kilpatrick, bacon and tabasco

Oven roasted prawns in the shell with garlic butter

Local octopus with garlic and rosemary

 

RAW BAR | SUSHI & SASHIMI

Assorted sushi rolls and nigiri

Vegetarian sushi rolls (vegan)

Sashimi -Tasmanian Huon salmon, Hiramasa Kingfish, Bermagui Tuna loin

Chirashi Sushi- Raw marinated sashimi with sushi rice

Served with traditional Japanese condiments

 

FROM THE GARDEN

Japanese soba noodle salad, seaweed, edamame and sesame dressing (v)

Caesar salad, sourdough croutons, crispy bacon, parmesan, Caesar dressing

 

A TASTE OF INDIA

Butter chicken, cashew, chickpeas

Barramundi Meen Moilee

Steamed Basmati rice (v)

Mint and coriander riata, mango chutney and pappadums (v)

 

FLAVOURS OF CHINA

From the wok

 

Live wok station featuring stir fries made to order

Free range chicken, Queensland prawns and Riverina beef with a selection of vegetables and sauces

Black pepper beef with capsicum and oyster sauce

Cantonese egg fried rice with beansprouts and shallots

 

Dim sum steamer

BBQ Pork buns, Chicken dim sims, Prawn Gau Gee and vegetable Gyoza served with soy and sriracha

Prawn won ton’s and vegetarian spring rolls with Plum sauce

 

Shandong chicken, Chinese black vinegar, cucumber and coriander

Sweet and sour Berkshire pork, sesame and soy

Sir fried Asian greens, glass noodles with oyster and shitake mushrooms

Cone Bay barramundi with Ginger shallot sauce, crispy onions and chilli

Kinkawokka Mussels and Diamond clams with OX Sauce shallot and coriander

Salt and pepper prawns and squid

 

WESTERN KITCHEN

From the Chef’s Carvery

 

BBQ Free Range Rotisserie Chicken

Slow roast Tajima Wagyu beef rump

Berkshire roast pork belly

Whole suckling pig with cinnamon baked apples (dinner only)

Selection of condiments including mustards, apple sauce and cranberry sauce

 

From the Robata grill

A selection of meats and vegetables grilled over charcoal

Riverina Angus beef flank, Japanese BBQ Glaze

Spanish Chorizo pork sausages with tomato jam

Free range Chicken skewers

Grilled zucchini and asparagus with salsa verde

 

MEDITERRANNEAN FEAST

Linguini with prawns, chilli and lemon

Tomato and basil orecchiette with olives and olive oil

Tomato sugo, mozzarella and basil pizza

Double smoked ham pizza with chorizo, smokey BBQ sauce with mozzarella

Mushroom and bacon pizza with caramelised onion and feta

Local Sydney rock oysters Kilpatrick, bacon and tabasco

Oven roasted prawns in the shell with garlic butter

Local octopus with garlic and rosemary

 

 

SOMETHING SWEET

From the patisserie window – Hong Kong style egg tarts, Red bean buns, Italian tiramisu, Passionfruit and chocolate trifle, dark chocolate brownie, Strawberry and Lemon meringue tart, Mango and sago pudding , Pandan and coconut cake, Raspberry opera slice, Black forest cake.

The cookie jars– Traditional fortune cookies, Date and coconut protein balls, Cashew and cranberry biscuit and Choc chip cookies

Chocolate fountain featuring– milk and pink white chocolate with soft marshmallows

Selection of seasonal fruit– rockmelon, honey dew melon, pineapple, watermelon and strawberries. Whole apples, pears and mandarins

Kitchens on Kent Ice creamery– Selection of ice cream including Pecan Praline, Vanilla Bean, Death by Chocolate, Strawberry, Blood orange and dark chocolate sorbet, Mango sorbet with a selection of toppings and ice cream cones

Australia cheese station featuring– Maffra aged cheddar VIC, Woombye triple cream brie QLD and Tarago blue VIC. Served with house made fig and orange jam with dried fruits and lavosh

 

CHILDREN’S MENU

Recommended for up to 12 years of age

 

Chicken tenderloin goujons 

Shoestring fries, broccoli, aioli and tomato sauce

Vegetable & Tomato Pasta (v)

Simple pasta, seasonal vegetables, tomato sauce

Cheeseburger & Fries 

Mini cheeseburger and shoestring fries

 

For enquiries or bookings, you can contact our team below, or make your booking directly via the ‘make a reservation‘ tab for your preferred date.
E: tlsyd.kitchensonkent@langhamhotels.com
T: 02 9256 2222

 

TERMS & CONDITIONS
1. All offers are subject to availability.
2. These offers cannot be used in conjunction with any other memberships, discounts or offers.
3. Food items and seafood may vary and are subject to availability and seasonality.
4. We regret we cannot serve alcohol to anyone under the legal drinking age.
5. In the event of any dispute, Kitchens on Kent restaurant reserves the right to make a final decision.

Find Us

The Langham, Sydney

89-113 Kent Street
Sydney, Millers Point, NSW 2000

Call +61 (2) 9256 2222
Opening Hours

Monday to Sunday

Breakfast 6:30am-10:00am
Lunch 12pm-2:00pm
Dinner 5:30pm-10pm
Afternoon Tea 11am-5pm

Parking

On-street parking or public Wilson car parking station at Towns Place, Barangaroo Reserve and 55 Harrington Street in The Rocks. Hotel valet parking is subject to availability and is $80 per day.

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