Review: Kingsleys, Woolloomooloo Finger Wharf

Eat, Restaurants, Sydney / 9 December 2022

Situated on one of the best and most iconic dining spots in Sydney, Kingsleys sits along the famed restaurant strip on the Woolloomooloo Finger Wharf. With its relaxed yet sophisticated vibe, Kingsleys’ offers up incredible city skyline and harbour front views, and is the perfect spot for a long lunch, date night, and end-of-year celebration!

The menu is focused on steak and seafood specialities. Chefs Jason Roberson and Leonardo Rachid Militao have built a new menu with an ethos that everything can be traced back to the source, a farm or fisherman. This allows the produce to be the best for the menu – think fresh, locally sourced crustacean and seafood, as well as premium Australian meats!

Kingsleys Garlic Prawns

Kingsleys’ menu is extensive and comprises entrees, mains, steaks, seafood, crustaceans, sides and dessert. We tried the Hiramasa kingfish crudo served with finger lime, salmon roe, citrus and bronze fennel ($29). We also tried the mouth-watering Australian tiger prawns with confit garlic butter, basil, chilli, lemon and sourdough ($34). Both were delicious lighter choices to start the meal. The garlic prawns were very flavoursome, and the chilli and garlic shone through in the sauce, happily mopped up with the generous serving of sourdough. Some other notable entrees include the smoked steak tartare MBS4+ served with a quail egg yolk and crisps ($28), seared Hokkaido scallops with miso beurre blanc, salmon roe and chives ($29) and the crispy pork belly fingers, served with black garlic aioli, pickled red cabbage, spiced pear and caramelised balsamic ($29) – we wanted to try them all!

Kingsleys Steak

For mains, you can’t look past trying one of the wide varieties of premium cuts of steak, whether it’s to share, or your own. Their range varies from grain-fed, grain-finished or pasture-raised Black Angus cattle from the best farmers Australia has to offer. They are all cooked over the Josper charcoal grill. We tried the dry-aged ribeye on the bone (O’Connor, 28-day dry-aged, grass-fed, VIC MB4+). It was cooked perfectly with a char on the outside, but tender and juicy inside. We tried it with chimichurri and pepper sauce. The sauces were flavoursome and accompanied the steak well. All steaks also come with some onion jam, snow pea leaves and smoked salt. A range of mustards are brought to your table and with an accompaniment of a few sides, you’re well-equipped for a great meal. Other cuts include the Black Angus picanha (rump cap), the Wagyu bavette, or if you’re looking to share with a few people, the Tomahawk which is a whopping 1.3kg. For sides, you can enjoy some choices like their wood-fired broccolini ($15), charred corn ($15), truffled mac and cheese ($16) or some roasted bone marrow ($19).

The seafood and crustacean selection also have outstanding Australian specialities. Our picks were the char-grilled W.A. Octopus ($42) with harissa, pickled green tomato and black olives, Moreton Bay Bugs ($42) with a choice of house chilli XO sauce or tarragon mayo, and the wood-fire W.A rock lobster (Whole 700g $179), with confit garlic butter, grilled lemon, and greens.

If there’s any way you can fit in dessert, there’s a great selection to choose from, including the burnt Basque cheesecake ($16) or the mocha crème brulee ($16). A notable mention goes out to the drinks list and the cocktails. We loved the house specialities, like the Del Monaco, with gin + lemon + sugar & Barossa Valley shiraz float ($24) and the Sloe Down, with Hayman’s sloe gin + rosemary syrup & muddled pepper berries ($25).

Kingsleys has had a seasonal transition into the warmer months with a menu change to match their wonderful waterside location just in time for the silly season. The new menu is a delicious addition to Woolloomooloo Wharf. Find out more here.

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