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READ MOREKITCHENS ON KENT
The quality and service of fine dining combined with the variety of our interactive buffet. Multiple cooking stations manned by a team of passionate chefs. The freshest, seasonal local produce expertly prepared right before your eyes.
HOURS
12pm – 2pm, Friday – Sunday
6:30am – 10am, daily
5:30pm – 7:30pm (first sitting),
8pm – 10pm (second sitting)
daily
RESERVATIONS
OTHERS
International
Indoor
Smart casual
On-street parking or public Wilson car parking station at Towns Place, Barangaroo Reserve and 55 Harrington Street in The Rocks. Hotel valet parking for $75 all day, subject to availability.
SUNDAY ROAST
Executive Chef Stephen Lech presents the Kitchens on Kent Sunday Roast, with all the trimmings!
MENUS
With natural light and gorgeous harbour views, The Harbour Room is perfect for our Afternnoon Tea with Wedgewood
104sqm | 70 PERSONS |
Dine in style at The Tucker Library, a luxurious, intimate space filled with art by Albert Tucker and Sidney Nolan.
15sqm | 8 PERSONS |
OUR TEAM
OUR TEAM
Our Executive Chef brings over 20 years of experience to the table. This includes working for five star hotels and resorts at home and abroad, opening new restaurants as well as running multiple restaurant and banquet operations.
STEPHEN LECH, EXECUTIVE CHEF
OUR TEAM
OUR TEAM
Born in the south of France, Chef Gaultier cooked his first dish (with the help of his uncle) when he was only six years old. By the age of 16, he was in culinary school; and not long after, he was plying his trade all over France. After five years in London, he crossed the Pacific to New Zealand, before moving to Australia.
GAULTIER RONCHARD, SOUS CHEF
OUR TEAM
OUR TEAM
A native of Sydney, Chef Adrian found his passion for cooking in South America, especially in street food – with its unique flavours and textures. After professional training, he worked in various kitchens in Sydney, then London, and finally moved back to bring his curiosity and creativity to The Langham, Sydney.
ADRIAN WIDDERS, SOUS CHEF
OUR AWARDS


