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READ MOREKITCHENS ON KENT
The quality and service of fine dining combined with the variety of our interactive dining. Multiple cooking stations manned by a team of passionate chefs. The freshest, seasonal local produce expertly prepared right before your eyes.
We have a variety of offers and events throughout the year, to see what we have on currently, please visit the 'Offers and Events' section of our dedicated Kitchens on Kent website.
HOURS
12pm – 2pm, daily
6:30am – 10am, daily
5:30pm – 7:30pm (first sitting), daily
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 $88 all day, subject to availability.
MENUS
SUNDAY ROAST
Executive Chef Stephen Lech presents the Kitchens on Kent Sunday Roast, with all the trimmings!
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
Gabriella Harianto was born in Jakarta, Indonesia and has been The Langham’s talented Pastry Chef since 2019. She’s has worked at Gelato Messina and Facebook’s Headquarters as a dessert connoisseur since 2011.
Favouring Japanese style food and desserts, Gabriella’s favourite item to bake is the famous Chocolate Castella. A true foodie and creative, in her spare time she loves trying new places to eat to fuel her extravagant new ideas and recipes.
GABRIELLE HARIANTO, PASTRY CHEF
OUR AWARDS


