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28° & PARTLY CLOUDY ON MONDAY 22 DECEMBER IN SYDNEY
There’s no fancy waiters, no expensive china, absolutely no bells or whistles – just damn good food, cooked with a ton of passion.

When you enter Kitchen by Mike, set inside Sydney’s Koskela store, you are immediately struck by the bustling feel of the venue. Head chef Mike McEnearney formerly worked at Sydney’s famous Rockpool Restaurant then started Mike’s Table, a pop-up restaurant which held at Ici et La in Surry Hills every second Sunday. You get the feeling he liked the vibe and decided to carry it over full time to his new restaurant.

The food is laid out on large serving platters behind a glass partition. To order, you simply let the server know what you would like. They then transfer your selection to an enamel plate, and you move right along. As you start to make your selections you realise that the whole ‘casual cafeteria’ theme does not apply to the food.

At a restaurant you read the menu and then make your selection based on what you read, which can be hard enough. When you have over a dozen of the most delicious looking dishes staring you in the face, you instantly realise that making a selection is going to be hard work.

Crispy pork belly with quince relish was our first choice, alongside roast beetroot with chickpeas and goats cheese, cabbage and apple slaw with a side of garlic and rosemary focaccia bread. It was foodie heaven.

The menu constantly changes to adapt to whatever produce was good at the market that day. We’re told that you could go every day of the week and have something different. It sounds like a challenge we might just be up for.

Kitchen by Mike is one of those places that you go to share a love of food. There’s no fancy waiters, no expensive china, absolutely no bells or whistles – just damn good food, cooked with a ton of passion.

Published on July 11 , 2012 by

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