At Kittyhawk, every day is Liberation Day. Chef Liam Driscoll has created a menu that puts a fresh spin on traditional French fare, without sacrificing any of the deliciousness you’d expect from Parisian cuisine. Combine this with our world class cocktails, varied wine list and, of course, extensive champagne selection, and we’ll have you celebrating likes it’s 1944.
SYDNEY FESTIVAL OFFER
For $55, choose from two courses – go for light and fresh or rich and decadent. Or mix it up a bit. Who are we to judge?
View the menu
Offer available 6–28 January, just ask for Festival Feasts.
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