Award-winning chef, restaurateur and author Mike McEnearney has brought back his much-loved and much-missed Kitchen by Mike (KBM) canteen to Sydney. By capturing the essence of the original KBM Rosebery site, this new CBD location celebrates Mike’s philosophy of produce-led, nutrient dense cooking that is as plentiful as it is vibrant, with a renewed commitment to sustainability and zero-waste.
Open for breakfast, lunch and dinner, KBM will provide a casual yet wholesome dining experience with Mike’s egalitarian approach, focused on the needs of the diner. Daily changing menus will be dictated by what Mike and the team find at the market that day, always showcasing the very best of NSW produce. KBM’s breakfast menu aims to broaden the city’s breakfast offer with dishes such as bone broth shot, spring onion, turmeric juice and goat's curd & vegetable kraut on sprouted buckwheat bread alongside longstanding KBM classics such as Mike’s famous bacon butty – sourdough roll, cultured butter, bacon, Mike’s ketchup + fried egg.
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. Confirmed lunch dishes for the new KBM include wood-roasted chicken, verjus, grapes and tarragon; plum, radish, lemon thyme and pistachio salad; roasted pumpkin, chai spice & buttermilk and salted kale, chickpeas & green tahini.
Unlike the original Rosebery site, the new KBM will also offer dinner service. Evenings see lights dimmed, candles 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 picked spanner crab, avocado & fermented hot sauce on toast; wood-roasted quail with braised quince & chicory and whole baked cauliflower in chermoula with raisins, pine nuts & labneh.
“This is not an ‘evolution’ of the original Kitchen by Mike at Rosebery. This is Kitchen by Mike pure and simple. It broke my heart when we were unexpectedly forced to close our doors at Rosebery – the space was terrific. We are all really excited to bring it back to Sydney and fortuitously, the Bent St location adapts perfectly to the original KBM vision. Ultimately KBM has always been about the food, so looking forward to opening the doors.”
Taking over the site of his critically acclaimed No.1 Bent Street, Mike worked with design practice Alex & Co to sensitively re-purpose the space, sticking to the team’s core values of ‘reduce, reuse, recycle’. Jeremy and the team from Alex & Co have upcycled much of the materials and have built a dramatic servery, clad with ironbark - a cue taken from KBM’s wood-fired oven which uses iron bark for fuel.
Mike is in discussions to rebuild his groundbreaking ‘Physic Garden’ which will be located just outside the restaurant on Bent Street. The garden aims to 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 nurtures over 80 New South Wales artisan producers who he also champions at KBM including Enokido Miso; Country Valley Milk; Freeman Vineyards; Thirlmere Chicken and Kurrawong Organics.
These relationships enable Mike an intimate knowledge of New South Wales’ most exciting and diverse producers. He also curates the infamous Carriageworks Night Market collaborating with Australia’s finest chefs to co-curate, inviting 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.