The Langham, Sydney is set to unveil a new 180-seat, multi-station and interactive dining concept.
Slated to open on August 26, the hotel’s dining room is being extended and redesigned by Wilson Associates in Singapore, with the installation of brand new show kitchens which will involve guests in the dining experience.
Each of the show kitchens will see diners taken on a culinary journey under the watch of a team of expert chefs, who will put together customisable, made-to-order dishes at each live cooking station.
Patrons will be able to interact with chefs while they work at stations including the Japanese sashimi bar, rotisserie spit, beech oven, Tandoor oven and Sydney’s only Robata Grill which will serve up game meats cooked over smoky charcoals. There will also be a pasta station, carvery, charcuterie table as well as dessert bar and options for vegetarians, vegans and those with gluten intolerances.
Executive chef Dave Whitting has created the new menu with seafood options including Sydney rock oysters, blue swimmer crabs, tiger prawns, local tuna, salmon, kingfish and lobster, all sourced from the Sydney Fish Market.
“We’ve proudly named this restaurant Kitchens on Kent as that’s exactly what it is, here at The Langham on Kent Street,” Whitting said.
“Sydney-siders and domestic and international diners are constantly becoming more experimental. Nowadays, everyone is a foodie, who not only loves fine-dining, but also enjoys choice and flexibility. It’s hard to find both, but now they can, as I’m blending a luxurious à la carte menu with the buffet experience.”