From Sunday 7th March onwards; Executive Chef Stephen Lech presents the Kitchens on Kent Sunday Roast, with all the trimmings. Featuring some of Australia’s most premium produce, indulge with Riverina striploin, Southern Highlands lamb shoulder, free-range roast chicken and Byron Bay Berkshire pork belly. Served with all the trimmings, including Yorkshire pudding, crispy roast potatoes, gravy. The best part? Bring the entire family, as all our little ones can dine with us, for no cost.

LUNCH & DINNER
Every Sunday.

Lunch
12pm – 2pm
$108 per person includes unlimited Buffet To Table menu, with Sunday Roast featured dish
Children dine complimentary (12 years and under), two children per adult

Dinner
5.30pm – 10pm
$130 per person includes unlimited Buffet To Table menu, with Sunday Roast featured dish
Children dine complimentary (12 years and under), two children per adult

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)

SUNDAY ROAST
A selection of Riverina striploin, Southern Highlands lamb shoulder, free-range roast chicken and Byron Bay Berkshire pork belly. Served with Yorkshire pudding, roasted potatoes, honey glazed roasted carrots and gravy.

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)

WESTERN KITCHEN

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

VEGETABLES

Roast potatoes – romesco, rosemary, thyme, smokey paprika and garlic aioli (v)

Steamed Spring greens – lemon oil (v)

TO FINISH

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 every Sunday from 7th March onwards (Lunch and Dinner) only and excludes public holidays and special events.
2. This offer cannot be used in conjunction with any other memberships, discounts or offers.
3. Two children per adult only.
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.