Australia is blessed with some of the world’s best beef, and Kingsleys secures the best of the best. Leading the team behind the grills is Chef Gavin Coyne, and working to match bold reds with diners’ selections is Sommelier Robert Lake. Housed in a historic former candle factory and stables, Kingsleys feels like old Sydney, in a charming way. Light jazz plays in the background, and photos and ribbons of prize cattle adorn the walls.
Chef Coyne’s experiences in the south of France are on display with an entree of seared scallops with carrot puree, boudin noir and parsnip chips, and while hearty mains like peppered kangaroo loin and braised beef cheek pie are available, here the steaks are the main event. Cooked to perfection and matched with a selection of baked potatoes, salad or fries, Kingsleys’ steaks make for one of Sydney’s classic dinner experiences.
PSST! Why not book in for one of their very affordable set lunches.