Kingsleys Woolloomooloo Launches New Charcoal Menu

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Autumn is here and so is a new menu at Kingsleys.

One of the best dining spots in Sydney, especially for special occasions, is Woolloomooloo Wharf. Long time resident Kingleys is an institution on the restaurant strip and has just launched a new share style charcoal menu. Head Chef Lars Svensson’s new menu still has a strong focus on steaks, with the addition of new seafood options but they have made way for a new Josper charcoal oven to take centre stage. New sharing options include a whopping 800g Wagyu Rib Eye ($139), 1kg Victorian lamb shoulder ($74) and 1.2kg of barbecue Riverine grain fed short ribs ($86).

Svensson said that, “The new oven has an intense heat that cooks the meat faster and locks in the juices to add the smoky charcoal flavour which is ideal for large cuts of meat”.

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Entrees like the Moreton Bay bug salad ($29), the king salmon sashimi ($24) and the steak tartare ($25) are generous. There’s also a selection of Sydney Rock Oysters on offer.

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The menu moves to crustaceans with a section devoted to all things shellfish. Salt and Szechuan pepper Yamba king prawns ($26/$52) with yuzu mayonnaise, cucumber and coriander take our interest along with Alaskan king crab legs (200gm – $28).

The seafood mains vary, with Tasmanian salmon ($33), Northern Territory barramundi ($35) and Blue Eyed cod all served with a selection of condiments, cooked medium rare.

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If you’re cluey with your steaks, you’ll be fine choosing between the 10 different varieties, with choices from Angus flat irons to Wagyu striploins. Pair that with some chimichurri, roasted bone marrow or soft shell crab.

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All mains are served with protein only and a choice of sauce, although there are an array of sides to choose from and they are designed to share in the middle of the table. We loved the balsamic roasted carrots with labne ($10) and the charred broccoli with pickled chilli, buckwheat and cos ($11).

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The drinks and desserts were some of the notable highlights. The Botanist cocktail ($20) is a mix of Tanqueray gin, elderflower liqueur, a mixture of basil, mint and fresh citrus is a tasty start to the meal. To finish, the dark chocolate ganache with Frangelico cheesecake and praline ice cream ($15) is delicious with a generous taste of each element dotted around the plate. The carrot cake and salted dulce de leche with white chocolate cream cheese and orange sorbet ($15) is equally divine and a brilliant way to eat cake.

Kingsleys has had a seasonal transition into autumn with a menu change to match their new sleek interiors. The charcoal menu is a delicious addition to Woolloomooloo Wharf.