Easter Seafood Feast

Hop along and experience Easter weekend at its finest, complete with Lunch, Dinner or Easter Afternoon Tea. Executive Chef Stephen Lech showcases an Easter feast, laden with fresh Sydney Rock oysters, lobster and Tiger prawns, to gourmet desserts and more. A selection of rotisserie chicken, oven roasted Harvey Bay scallops, Ora King Salmon and Risotto Milanese will also be available.

The Langham, Sydney transforms its’ lobby to feature enthralling, colourful chocolate egg displays throughout. Guests also receive their very own Easter gift to take home.

EASTER FEAST
Friday 2nd April – Sunday 4th April

Lunch
12pm – 2pm
$168 per person includes beverage package
$59 per child (4-12 years, under 4 dine complimentary)

Dinner
5.30pm – 10pm
$168 per person includes beverage package
$59 per child (4-12 years, under 4 dine complimentary)

To make your booking, contact us directly on +61 (2) 8248 5220, email us at tlsyd.kitchensonkent@langhamhotels.com, or make your booking via the make a reservation tab.

EASTER MENU

From the Garden
Japanese soba noodle salad, seaweed, edamame and sesame dressing
Heirloom tomato, mozzarella, pickled onions and basil salad
Waldorf Salad, radicchio, celery, walnuts

Tails from the Sea
Queensland Tiger prawns
Moreton bay bugs
Mooloolaba Spanner Crab
Served with Lemon, traditional cocktail sauce, nuoc cham
Local Sydney Rock oysters served with mignonette dressing
Local Sydney Rock oysters Kilpatrick, bacon and tabasco
Lobster with garlic and herb butter

Raw Bar | Sushi and Sashimi
Assorted sushi rolls and nigiri
Vegetarian sushi rolls (vegan)
Raw plate | Huon salmon and Hiramasa Kingfish and Tuna loin with Yuzu Miso dressing
Served with traditional condiments
Chirashi sushi | Raw marinated sashimi with sushi rice, crispy salmon skin

A Taste of India
Butter Chicken Curry
Palak Paneer, cream cheese and spinach curry
Served with- steamed basmati rice, mint yoghurt, mango chutney and pappadums

Flavours of Asia
Yum Cha | Chicken dim sims or Prawn Gau Gee served with soy and sriracha
Cantonese style fried rice

Western Kitchen | Meat, Poultry and Seafood
Ora King salmon fillet, Cauliflower puree, radish and watercress salad
Oven roasted Harvey Bay scallops with garlic herb butter
Free Range Rotisserie Chicken, Honey glazed carrots, gravy and stuffing
Pork Adobo, Persimmon Jam and Pork scratchings

Pasta and Rice Dishes
Risotto Milanese, Ossobucco and Saffron
Penne Pasta, Broccoli, Chilli, Capers, Lemon and Parsley

Vegetables and Sides
EVO roasted potatoes with, rosemary, thyme, Smokey paprika and garlic aioli (v)
Steamed greens with extra virgin lemon olive oil (v)

To Finish
Chocolate molten Lava cake, vanilla bean ice cream
Passionfruit and chocolate verrine
Heilala Vanilla Pannacotta, honey crunch and berry compote
Kitchens on Kent dessert plate; coffee walnut cake, raspberry opera slice, flourless chocolate cake, Berry mousse
Seasonal fruit with milk chocolate dip from our Chocolate fountain (v)
Selection of ice cream; choice of Pecan Praline, Vanilla Bean, Death by Chocolate or Mango sorbet
Australian cheese- Maffra cloth aged cheddar, Tarago Triple cream Brie, Tarago Shadows of Blue, lavosh, quince paste and dried fruit

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

TERMS & CONDITIONS

1. These offers are valid from 2nd – 4th April 2021 only.
2. This offer 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.