At Kitchen by Mike we’re aiming to strip down traditional restaurant dining to find something more honest. Take away the fancy cutlery, the reservations and the waiters and discover a canteen with candid cooking and responsible food. We set the menu daily based on what we find at markets; the commonality in every menu is seasonality, simplicity and freshness, above all. We use quirks to our advantage and in organic planning, not planning towards being organic. We believe it’s about how food is found, grown, cooked and eaten. Order at the counter, “allow your eyes to play a part in dictating your order” (English Restaurateur, Nicholas Lander) and share with us in a new eating experience.
We wouldn’t be able to create such great food without the incredible team in the kitchen. Mike McEnearney (he’s the Mike at Kitchen by Mike) is the brainchild behind the food, selecting produce and developing all the menu items. He was formerly an Executive Chef at Rockpool and also spent some time in London cooking up a storm at Pharmacy and with the Conran group. Another former Rockpooler, head chef Jeffrey de Rome is also part of the team. The canteen is housed in a former Rosella factory and was designed by Australian design company Koskela who share our roof.
We are open for breakfast and lunch everyday, as well as selected functions and special dinners. Please see the Functions and Corportate Catering tabs for more information. If you require additional information, please email us.
Kitchen by Mike
85 Dunning Ave
Rosebery NSW 2018