Longstanding Head Chef Lars Svensson updates his menu each season. There is, however, a consistent technique to his perfectly cooked steaks: ‘Use charcoal and put a little bit of ironbark wood in there just to give it a bit more smokiness’.
Located on Woolloomooloo’s Finger Wharf – with over 100 years of rich history, beginning life as an embarkation point for travellers – Kingsleys is right in the middle of one of Sydney’s most stylish dining destinations. And what a view!
Armed with a new fit-out and Josper charcoal oven, the food is primarily steak and seafood, although vegetarians will not go hungry. As a starter, the steak tartare – regarded as one of the best in Sydney – is beautifully presented and drizzled with truffle aioli and a perfectly poached quail egg. The sticky wagyu rib ‘fingers’ are crisp on the outside and fall-apart on the inside – a great dish to share. The main event is the wagyu rump, branded with grill marks and cooked medium–rare, which showcases exceptional produce and flawless execution.
PSST! With the new oven comes a new family-style sharing menu.