CBD eatery Kitchen By Mike relaunches its popular breakfast
7 November 2024
Kitchen By Mike, the beloved dining destination founded by acclaimed chef Mike McEnearney, has relaunched its popular breakfast. Served in Kitchen By Mike’s signature canteen style, the menu offers city-goers a breakfast that is not only wholesome and delicious, made from ingredients sourced from Australia’s finest local producers, but also great value.
Chef Mike McEnearney established Kitchen By Mike with a vision to create a welcoming space that makes great food accessible. With a career spanning over three decades, Mike has honed his skills in some of the world’s most prestigious kitchens. With the opening of the game-changing Kitchen by Mike in Rosebery in 2012 he gained recognition for his ability to blend comfort with creativity, and his signature approach to cooking has always emphasised seasonal produce and simple, no fuss cooking.
“Reintroducing breakfast at Kitchen by Mike goes beyond serving meals; it’s about fostering a warm, inviting atmosphere where our community can connect over nourishing, flavourful dishes,” said Mike. “Our ever changing breakfast menu highlights local, seasonal ingredients and reflects our dedication to quality.”
The new breakfast menu features a selection of Kitchen By Mike’s well-known dishes including Mike’s signature sourdough, baked in house and served warm with Pepe Saya butter; the popular sourdough pancakes with lemon curd; and a bacon butty using Pino’s smoked bacon, served on a sourdough roll with cultured butter and Mike’s ketchup. Lighter options include bircher muesli; almond milk chia pudding with coconut yoghurt and mango; and a gluten free and vegan friendly maple toasted buckwheat crunch served with almonds, pistachios and smashed banana. Diners can also opt for Kangaroo Valley free range poached eggs on sourdough toast, cooked to order with a range of sides available to build their own dish; baked eggs with Block 11 Organics cauliflower, green tahini and sprouts from the garden; or an omelette with Kurrawong Organics English spinach, flowering chives, black bean and ginger.
To accompany breakfast Mike has curated a range of healthy and delicious cold pressed juices using whole fruit and veg that includes an orange immunity juice, a vegetable antioxidant juice and a green alkaline juice. Coffee is by Five Senses and blended especially for Kitchen By Mike.
In addition to breakfast, Kitchen By Mike continues its exceptional lunch offerings. Setting the menu daily based on what is found at the market, diners can expect to find at least a vegan option, a daily quiche and two meat or fish dishes such as wood roasted chicken with oregano and cumin salsa, pot roasted lamb shoulder with olive tapenade, or mackerel with pickled fennel and rocket. To accompany, there are an array of five or more salads such as wood roasted pumpkin, pomegranate molasses and nigella; grilled fioretto, chickpeas, dill and yoghurt; and cabbage, apple, walnut and cumin slaw. There is also a daily selection of house made desserts and cakes.
Mike’s food is proudly matched with an all Australian drinks list from artisan winemakers, distillers, and brewers.
The experience at Kitchen By Mike is designed to be both nourishing and satisfying, perfect for a breakfast or lunch meeting, midday break or a casual meal with friends.
Kitchen By Mike also offers their signature dishes for catering, available to order online for pick up or CBD delivery.
kitchenbymike.com.au
IG: @kitchenbymike
FB: Kitchen By Mike
About Mike McEnearney Mike’s energy, skill and inspiration have been cultivated through over 30 years’ experience in leading some of the world’s finest restaurants. Beginning his career at Sydney’s acclaimed Chez Oz and Rockpool in 1990, Mike moved to London in 1995 where he worked at the Michelin starred Pied a Terre and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. After returning to Australia in 2006 to head up the Rockpool kitchen, Mike swapped his apron in 2010 to learn the fine art of sourdough baking at Iggy’s Bread of the World in Bronte. In 2011, Mike undertook his first personal project, Mike’s Table. The acclaimed underground dining experience quickly gained cult status and set the stage for Kitchen by Mike to open in 2012. Soon after the Rosebery venue was awarded Best Cafe in the Time Out Sydney food awards. Mike is an award-winning author of two cookbooks ‘Kitchen by Mike’ released in 2015 and ‘Real Food by Mike’, published in 2017. 2018 saw the opening of Kitchen by Mike in the newly transformed Sydney Airport International Terminal T1. Then in 2019 Kitchen by Mike CBD opened much to the delight of his dedicated followers. Mike has been Creative Director of Carriageworks Farmers Market since 2015, Australia’s most awarded farmer’s market. He is also the brainchild of the bi-annual Night Market at Carriageworks which draws together 30 restaurants and 20 bars serving 8000 people.
