A RESTAURANT EXPERIENCE SERVED DAILY FOR OVER 126 YEARS.
We are also big on fresh, and that means a menu that changes with the seasons, reveling in the delights of early asparagus and persimmons in season, and Sydney rock oysters when they’re at their silky prime.
We take a lot of trouble over the finer details, because the details make the dish. We churn our own butter from Hunter Valley cream. We also smoke our own Tasmanian salmon.
Preserves are made in our kitchen, and our quince jam and Tahitian lime marmalade are very special. All our ice creams and sorbets are made to a 1950s recipe using fresh milk and absolutely no preservatives.
Three delicious, full-flavoured chef prepared meals are available in our restaurant every day. A showcase for the finest, freshest produce of Australia’s farms, fields and seas, and all covered in Kims’ all-inclusive price.