Mike McEnearney launches a vegetarian truffle menu

Available for dinner at Kitchen by Mike from 21 June–17 August

From 21 June–17 August, dinner at Kitchen by Mike in Sydney’s CBD embraces truffle season with a luxurious vegetarian truffle menu. The 5-course menu will hero the truffles in a celebration of the winter season. The vegetarian truffle menu will be priced at $90pp with an optional wine match. The full Kitchen by Mike dinner menu will remain available throughout both months.


In contrast to the bustling daytime canteen vibe, Kitchen by Mike at night slows down, transforming into an inviting restaurant offering table and wine service in a warm atmosphere. All aspects of the dinner menu are designed to nourish and celebrate the season.


As Creative Director of Carriageworks Farmers Market, Mike has a personal relationship with every single producer of the ingredients he uses at his restaurants. After a visit to Jayson Mesman’s The Truffle Farm in Canberra, Mike was inspired to celebrate this aromatic and earthy delicacy with an entire menu of its own. Jayson produces incredible truffles and is also famous for his highly trained Truffle Dogs, many of whom are rescues. 


In an unusual move, Mike McEnearney wanted to step away from the traditional truffle dishes and hero the rich flavour and aroma of Jayson’s truffles in a lighter and more seasonal connected way.


Mike explains, “I just love working with Jayson Mesman’s The Truffle Farm in Canberra where he grows his incredible truffles under hazelnut and oak trees. We wanted to give the meat a break and champion some winter vegetables such as celeriac and mushrooms and create a winter warming truffle menu for your hearts and bellies, the idea just made sense.”


The menu will include dishes such as salt-baked celeriac with mushrooms and truffle, and truffled crème brûlée. The full menu listed below.


Bookings for Kitchen by Mike’s vegetarian truffle month menu will be on sale from Friday 21 June via The menu will be available from 5.30pm between 21 June and 17 August, dates inclusive.


Kitchen by Mike’s Vegetarian Truffle Menu

●      Mike’s sourdough bread, salted & cultured butter

●      Not ‘chicken liver' pâté with truffle salt

●      Salt-baked celeriac, mushrooms & truffle

●      Twice-baked goat’s cheese soufflé, truffle & rosemary

●      Mixed leaves

●      Truffled crème brûlée


Kitchen by Mike

1–7 Bent Street

Sydney  NSW  2000

02 9252 5550



Opening Hours:


Breakfast 7.00am – 11.30am

Lunch 12.00pm – 3.00pm

Dinner 5.30pm – late


Dinner 5.30pm - late


Mike McEnearney

Mike’s energy, skill and inspiration have been cultivated through nearly 30 years’ experience in leading some of the world’s finest restaurants. Beginning his career at Sydney’s acclaimed Rockpool in 1990, Mike moved to London where he worked at the acclaimed Pied à Terre and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s.


After returning to Australia in 2006 to lead the Rockpool kitchen, Mike undertook his first personal project, Mike’s Table in 2011. The acclaimed underground dining experience quickly gained cult status and set the stage for Kitchen by Mike to open in 2012. It was awarded Best Café in the Time Out Sydney Food Awards.


Mike is the author of two cookbooks. His first book Kitchen by Mike was released in 2015 and won ‘Best Chef Cookbook’ at the International Gourmand Awards. His second book Real Food by Mike (2017) focuses on the health benefits of food and is available worldwide.


2017 saw the opening of another Kitchen by Mike outlet in the newly transformed Sydney Airport international terminal (T1), soon followed by the Kitchen by Mike Express situated in the departures hall of Sydney airport.


Further to his restaurants, Mike takes great pride in his position as Creative Director of Carriageworks Farmers Market (which receives over 5,000 visitors every Saturday) and bi-annual Night Market (which has successfully held nine events of 7,500 visitors since 2016).