The Langham, Sydney transforms restaurant

After a five-month renovation, The Langham, Sydney has transformed its Kitchens on Kent at The Langham restaurant, with a goal to ‘redefine’ the concept of a traditional buffet. The 180-seat, multi-station restaurant has been designed by executive chef Dave Whitting (pictured), bringing together a variety of different cuisine styles. Eight open-kitchen stations will showcase a range of food in the restaurant which blends a traditional à la carte menu with a buffet experience. The restaurant will focus largely on fresh seafood, serving a mix of Sydney rock oysters, blue swimmer crabs, tiger prawns, local tuna, salmon, kingfish and lobster, all supplied by Sydney Fish Market. At each station is a team of global chefs whom Whitting has personally hand-picked for their passion and expertise.