Festive Fridays are taking place in December for $138 per person.

Enjoy our beautiful interactive dining experience along with a regional drinks package, which features house wines and local craft beers.

This offer is only valid on Fridays, strictly 17:30-18:00 seating and expires by 19:30.

To book, please contact us by calling +61 (2) 9256 2222, make a reservation online, or email tlsyd.kitchensonkent@langhamhotels.com

DATES, TIMES & PRICING:

• Every Friday 17:30 – 19:30: $138 per person.

BUFFET MENU
*Please note this is a sample menu, food items may vary.

TALES FROM THE SEA
Kitchens on Kent Australian Seafood Tower | Pambula Sydney Rock oysters, Queensland Tiger prawns, Moreton bay bugs, Queensland spanner crab
Served with Lemon, traditional cocktail sauce and mignonette dressing

CHARCUTERIE & GRAZING
Kitchens on Kent Grazing Tower| Prosciutto, Danish salami and double smoked ham, marinated olives with lemon, chilli and garlic
Served with a selection of dips including hummus, smoked eggplant dip and taramasalata and grilled sourdough, lavosh

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
Aloo Gobi | peas and potato (v)
Steamed Basmati rice (v)
Mint and coriander riata and mango chutney (v)

FLAVOURS OF ASIA
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
Thai vegetarian fried rice, beansprouts and shallots
Chicken dim sims, Prawn Gau Gee, vegetable Gyoza served with soy and sriracha

WESTERN KITCHEN
Chicken and leek fricassee with cream and tarragon
Local Market fish, Thai yellow curry sauce, eggplant, crispy onions and coriander
Roasted baby potatoes, paprika and herbs (v)
Steamed greens with ginger garlic and soy (v)
Maple roasted pumpkin and carrots (v)
Squid salad, chorizo, olives, fennel, semi-dried tomatoes and mimosa dressing

FROM THE CARVERY
Peruvian style Free Range Rotisserie Chicken
Southern highlands lamb leg with garlic and rosemary
Australian pork ribs, House BBQ 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
Cumberland sausages
Grilled zucchini and asparagus with salsa verde

MEDITERRANEAN FEAST
Spaghetti Amatriciana, tomato and double smoked pancetta
Swiss brown mushroom risotto, grana Padano, sage and goats cheese
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 | Italian tiramisu, passionfruit and chocolate trifle, dark chocolate walnut brownie, strawberry and lemon meringue tart, pistachio and orange slice, raspberry opera slice, Heilala vanilla crème brulée

The cookie jars | date and coconut protein balls, cashew and cranberry biscuits and chocolate chip cookies

Chocolate fountain | 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, cookie dough, mango sorbet with a selection of toppings and ice cream cones

AUSTRALIAN CHEESE SELECTION
Maffra aged cheddar VIC, Woombye triple cream brie QLD and Tarago blue VIC
Served with house-made fig and orange jam, dried fruits and lavosh