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KITCHENS 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.
12pm – 2pm, Friday – Sunday
6:30am – 10am, daily
5:30pm – 7:30pm (first sitting),
8pm – 10pm (second sitting)
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.
Free-range, buttery pork belly meat, crispy crackling and house-made apple sauce.
Authentic naan bread fresh out of the tandoor oven. Served with your choice of Indian curries, rice, side dishes and pickles.
Fresh seafood including Pambula Sydney rock oysters, Queensland tiger prawns, Moreton bay bugs and Mooloolaba spanner crab. Served with lemon, cocktail sauce and mignonette dressing.
Sushi rolls, nigiri and sashimi of Huon salmon, hiramasa kingfish and Bermagui tuna loin, prepared by our Japanese chef right before your eyes.
Pink and milk chocolate, soft marshmallows, strawberries, pretzels and more. Sure to delight kids of all ages.
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
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
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