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Contribute Feedback What Dedric Mayer likes about Koskela Kitchen:
Just had the most amazing breakfast experience (kedgeree) at this newly opened restaurant. We've visited a few times before its revamp as it was our favorite. Having said that the new chef has changed the menu and reached new heights in excellence!!! A must visit...for breakfast and lunch. We will have to keep going back just to try everything on the menu. Love the new layout, design as well as table service instead... View all feedback.
What Morris Lowe doesn't like about Koskela Kitchen:
Okay. I have to say goodbye, Koskela's going to pretty big shoes. The room he took was formerly 'Kitchen von Mike' supersuccesful (it is the place that invented swelling in Sydney) And in the spirit of this fairness (the impeller above was not inadvertent) Koskela claims to run only as soft open. So we went from the lining to the table service, a good theory, except that when this place goes out, it really pumps. I h... View all feedback.
Just had the most amazing breakfast experience in this newly opened restaurant. We visited a few times before he rebuilt when it was our favorite. After saying that the new cook has changed the menu and reached new heights in excellence!!! A must for breakfast and lunch. We have to go on to try everything on the menu. Love the new layout, design and table service instead of canteen food. Well done to all and great improvement. See you soon.
Just back from an amazing lunch in Koskela Kitchen. Excellent Mullaway main with a duck of squid and oysters. Big salad of anchovies and salad. Great (and simple) wine list. Nothing could be due. Very recommended! Service was excellently informed, efficient and friendly. If you have hated the wait in the old kitchen of Mike and the (meat menu), you will be pleasantly surprised. We look forward to a return trip. Thanks for a great meal!
Okay. I have to say goodbye, Koskela's going to pretty big shoes. The room he took was formerly 'Kitchen von Mike' supersuccesful (it is the place that invented swelling in Sydney) And in the spirit of this fairness (the impeller above was not inadvertent) Koskela claims to run only as soft open. So we went from the lining to the table service, a good theory, except that when this place goes out, it really pumps. I have no verdict about the change, but one later in the week. The food had a slight price rise, and a little tweaking could see that there is value until there is in need of more thoughts. Service was a little discarded, well intended, but not remote polished. ...to continue
Koskela sources everything from greeting cards to furniture from local and international designers.
Just had the most amazing breakfast experience (kedgeree) at this newly opened restaurant. We've visited a few times before its revamp as it was our favorite. Having said that the new chef has changed the menu and reached new heights in excellence!!! A must visit...for breakfast and lunch. We will have to keep going back just to try everything on the menu. Love the new layout, design as well as table service instead of canteen food. Well done to all and great improvement. See you again soon.
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QR-code link to the menu
