Award-winning chef, restaurateur and author Mike McEnearney will be opening his much loved and much-missed Kitchen by Mike (KBM) canteen in Sydney this May.
Famed for his knowledge of and respect for all ingredients, Kitchen by Mike is a delicious insight into the heart and soul of everything chef Mike McEnearney represents. His innate understanding of when fresh produce is at its peak delivers both intensity of flavour and nutritional density; two details that are crucial in the creation of his dishes.
Chef Mike McEnearney’s egalitarian approach to the customer experience at KBM heroes those flavours and offers diners maximum flexibility in canteen-style dining. A first of its kind, KBM took casual eating and revolutionised it under the guidance of an acclaimed gastronomic chef, creating a new era of informal eating.
With the imminent closure of his critically acclaimed No.1 Bent Street restaurant, the idea to bring KBM to the city was born Mike explains: “We’ve been trying to re-open Kitchen by Mike for a while, but to be honest it’s been a real struggle to find somewhere suitable. Then it hit me – it was right under my nose all the time. No.1 Bent Street is the perfect fit. Kitchen by Mike is 100% suited to the needs of this part of town. The CBD is crying out for a more casual yet wholesome place to eat, and I’m excited to bring Kitchen by Mike here. I couldn’t be happier.”
Open for breakfast, lunch and dinner, KBM’s seasonal menus will change daily, entirely dependent upon best-at-market. The diversity on offer broadens the city’s breakfast choices. Traditional breakfast favourites like his well-loved bacon butty and sourdough pancakes with lemon curd will be served alongside dishes such as Asian greens slaw, lime & sesame dressing with a soft boiled egg, or Avocado, barley miso, toasted nori, coriander on toast. Mike’s legendary wood-fired sourdough bread will continue to feature throughout the day.
At lunch, diners are asked to browse the day's dishes from a central countertop laden with salads, freshly wood-roasted or slow-cooked proteins, tartines, slices of pizza and pastries. Vegetarian options such as Beetroot, black lentil & goat’s cheese salad or favourite Cucumber, mirin, ginger & sesame can be the main event, or a side for meatier dishes such as Beer can jerk chicken or Twice cooked pork belly with piccalilli.
Breakfast and lunch can be taken away or eaten in-house, with fresh cold-pressed juices, Five Senses coffee or wine and beer from an all Australian list of artisan winemakers, distillers and brewers. Mike’s philosophy of low waste and no single-use plastic will reward customers with a discount when reusing the KBM takeaway bento boxes or for those bringing their containers with them.
The space transforms in the evenings when lights dim, candles are lit, and table service resumes with a more refined experience that maintains the same generous and warm approach. A daily changing menu laid out in order of lighter to larger plates designed for sharing will feature dishes such as Cauliflower, Pecora sheep’s curd, green apple, radicchio on sprouted buckwheat toast and Thirlmere chicken, freekeh, golden raisin, tahini yoghurt.
Mike is hoping to expand the project and is in discussions to rebuild his groundbreaking ‘Physic Garden’. The garden will further enhance his therapeutic approach to food at KBM and inspire and educate on the healing and medicinal benefits of everyday whole foods.
As creative director of Sydney’s Carriageworks Farmer’s market since 2015 (which receives over 5,000 visitors every Saturday), Mike has created an authentic farmer’s market in an urban environment. He nurtures over 80 New South Wales artisan producers and champions the importance of buying local and forming a relationship with the food you eat and where it is from.
These relationships enable Mike an intimate knowledge of NSW most exciting and diverse producers and allow him to work with ingredients from across the region. He also curates the infamous Carriageworks Night Market collaborating with Australia’s finest chefs to co-curate and invites over 50 bars and restaurants to each Night Market event. Since 2016 the Night Market has successfully held nine events of 7,500 visitors.
After closing his flagship venue in Rosebery in 2015, Kitchen by Mike opened in Sydney International Airport in 2017. KBM Airside was awarded the overall winner of the best casual airport dining experience in the world at the 2018 FAB Awards. The award was a significant achievement, competing against FMCG experts and world-famous gastronomic chefs who have airport outlets.
Kitchen by Mike
1-7 Bent Street, Sydney, 2000
Breakfast: 7.00 am – 11.30 am
Lunch: 12.00 pm – 3.00 pm
Dinner: 5.30 pm – late
02 9252 5550