The Langham, Sydney has reopened Kitchens on Kent, the fine-dining restaurant now offering Sydneysiders and tourists Australia’s first “luxury buffet experience.” The hotel spent five months refurbishing the space, the 180-seat restaurant now featuring eight live-cooking stations where guests can request made-to-order dishes, choose from the sumptuous buffet options and chat directly with the chefs. Imagine: eight fine-dining restaurants from around the world housed in one kitchen, serving all-you-can-eat treats.
Diner: Natarsha Brown
Address: 89-113 Kent St, Millers Point NSW 2000
Best for: A luxury buffet in the heart of Sydney’s CBD.
The Signature factor
As soon as you enter the restaurant the bountiful seafood station, supplied by the renowned Sydney Fish Market, immediately draws your eye. Overflowing with Sydney rock oysters, blue swimmer crab, tiger prawns, local tuna, kingfish, lobster, cuttlefish and octopus – not to mention the freshly-rolled sushi platter – the majority of guests linger around this sumptuous banquet throughout the meal. Unsurprising, considering the Executive Chef Stephen Lech himself predicted the fresh seafood would be the restaurant’s showstopper.
Feeling less like a restaurant and more like theatre, the dining room is humming with energy upon arrival. As people shift between stations and chefs put on a show cooking fresh food in the open kitchens, the room is full of excitement. This is not a traditional buffet, instead there is an air of extravagance: the restaurant modernising the concept to give well-travelled foodies choice and flexibility in a five-star setting.
On my plate
In addition to the lavish displays of soups, salads and charcuterie, guests are recommended to start their meal at the seafood and sushi buffet. We fill our plates with sashimi and salmon rolls, before moving onwards to the Moreton bay bugs.
For mains, we keep things classic with some fresh creamy mushroom pasta, stone-cooked pizza and cuts of meat off the rotisserie – lamb shoulder and kangaroo are the stalwarts of the evening – before trying the tandoor oven, topped up with paneer masala, chicken curry and some of the most pillowy garlic naan I have ever tasted (handmade and served straight from the oven). At the wok station we request made-to-order XO flat rice noodles and steaming dim sum, alongside a large serving of chilli crab, which has been sizzling on the Japanese robata grill as we perused the feast.
Those accompanied by children would be hard-pressed to pull them away from the colourful dessert station. Spread out over three display benches, there is everything your sweet tooth could possibly desire: macarons, orange cake, cheesecake, tarts, biscuits, bon bons, a trickling chocolate foundation (in dark- and pink-coloured chocolate) and unlimited ice-cream in six different flavours. We opt for a bowl of watermelon and mint sorbet – simple yet one of the highlights of the evening.
It’s the global chefs behind each station that make Kitchens on Kent what it is. Knowledgeable and passionate, it’s their attention to detail that result in a table full of customisable dishes suited to our tastes and preferences. Our waiter, Anu, was also consistently attentive, talking us through the wine options, keeping us topped up throughout the evening and always waiting patiently in the wings to give us advice on what to eat next.
The ‘wow’ factor of the seafood station was replicated throughout.
This is a place for celebration; perfect for groups and those wanting to indulge on a special occasion with family and friends. If you are after an intimate setting, then save this for another day.