The ground-breaking Kitchen by Mike was founded and opened by Mike McEnearney in Sydney’s Rosebery in 2012. From day one it drew unprecedented crowds and quickly gained cult status among the food and restaurant set.
Kitchen by Mike also recently launched the highly anticipated dining outlet in the newly transformed
Sydney International Airport. Located in the Terminal 1 (T1) City View precinct, it was recently included in the Top 10 of the worlds best airports for food in 2018 as awarded by Reward Expert. Closely followed by the opening of Kitchen by Mike Express landside with its grab & go concept.
Mike’s ingenious canteen-style eatery champions egalitarian dining, serving honest, simple and generous food. Kitchen by Mike showcases an all-day menu featuring plenty of Mike’s menu favourites, using only the best seasonal and locally sourced produce available each day.
Although the spread is unique from day-to- day based on seasonal changes, some of the signature dishes include chia pudding with rhubarb, roast chicken, Kurobuta pork belly, cucumber with mirin and sesame, woodfired pumpkin with nigella sees and Mike’s famous tarte fine for a sweet treat.
There is a range of local wines available including Mike’s house By Mike white by David Lowe of Mudgee and his By Mike red by Rose Kentish (McLaren Vale). For those on the go, Mike has created Fly by Mike carry on tray-packs, packaged fresh to your choice. Select from classic Kitchen by Mike salads and roast vegetables, light meat and fish dishes, homemade cakes and puddings, seasonal fruit, and a selection of health tonics such as Kombucha or cold pressed juices.
Mike at Home features a great range of Kitchen by Mike jams, chutneys and sauces, keep-cups and Mike’s Internationally award-winning cookbook, Kitchen by Mike.