PRIME RIB MONTH
The talented culinary team feature Cape Grim Tasmanian Prime Rib for the month of March, paired with honey glazed carrots and a selection of mustard, horseradish cream and red wine jus. This will be complemented with our unlimited selection of the latest “Buffet To Table” Menu.
LUNCH & DINNER
1st – 31st March | Fridays, Saturdays and Sundays
Lunch: 12pm – 2pm
Dinner: 5.30pm – 10pm
$130 per person includes unlimited Buffet To Table menu, with Prime Rib featured dish
$40 per child (4-12 years, under 4 years dine complimentary)
To make your booking, contact us directly on +61 (2) 8248 5220 or make your booking via the ‘make a reservation‘ tab.
BUFFET TO TABLE SAMPLE MENU
(Lunch and Dinner menu may vary slightly, please refer to full menus on the ‘Dine’ Tab)
*MARCH SPECIAL: Cape Grim Tasmanian Prime Rib.
Slow cooked and served with mustards, horseradish cream and red wine jus.
FROM THE GARDEN
Heirloom tomato salad – Persian feta, pickled onions, basil with rocket and aged balsamic (v)
Caesar salad – sourdough croutons, crispy bacon, parmesan, Caesar dressing
TAILS FROM THE SEA
Queensland tiger prawns
Moreton bay bugs
Served with Lemon, cocktail sauce, American cocktail sauce
Local Sydney Rock oysters – served with mignonette dressing
RAW BAR | SUSHI & SASHIMI
Assorted sushi rolls
Vegetarian sushi rolls (vegan)
Raw plate – Huon salmon and Hiramasa kingfish
Served with traditional condiments
A TASTE OF INDIA
Butter chicken – cashew, chickpeas (western)
Palak paneer – garam masala, spinach (v) (western)
Served with steamed jasmine rice, mint yoghurt and pappadums
FLAVOURS OF ASIA
Cantonese style fried rice (v)
Yum Cha – Pork dim sims or prawn gau gee served with soy and sriracha
FROM THE MEDITERRANEAN
Slow cooked Lamb ragu – egg pappardelle pasta, tomato and sage
Potato gnocchi – zucchini, mushroom,Tuscan cabbage, beurre noisette (v)
Eggplant moussaka (v)
Tasmanian salmon fillet – blood plum hollandaise, dill
Corn fed chicken – from the rotisserie, glazed carrots
Tajima wagyu beef rump MB6+ – from the robata grill
Served with a selection of sauces including romesco, chimichurri and Smokey BBQ
Roast potatoes – romesco, rosemary, thyme, smokey paprika and garlic aioli (v)
Steamed Spring greens – lemon oil (v)
Yuzu meringue tart – yuzu curd, toasted Italian meringue, lemon gel (v)
Kitchens on Kent Dessert Plate – Matcha tiramisu (v), Salted caramel macaron, Flourless chocolate cake (v, gf), Berry mousse (v)
Chocolate dipped seasonal fruit from our chocolate fountain (v)
Selection of ice-cream – Choice of, Pecan praline, Vanilla bean, Death by chocolate or Mixed berry sorbet
Australian cheese selection – Maffra cloth aged cheddar, Trinity, Tarago blue, lavosh, quince paste and dried fruit
TERMS & CONDITIONS
1. This promotion is valid on Fridays, Saturdays and Sundays (Lunch and Dinner) from 1st – 31st March 2021 only and excludes public holidays and special events.
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.