Kennigo Social House

We interview Steven Herold about the future of his latest venture as founding Head Chef of Kennigo Social House.

Kennigo Social House is located in a historic building. Does it have an interesting history?

Kennigo Social House was built circa 1885 and was a house for 'respectable gentlemen' back in its day. Over the years it was many other things including a film production company in the 1980’s. We met the former owners shortly after we opened the Social House, which was really interesting, as they told us that the room had a completely different layout. The room has been rebuilt, however the walls, windows and balustrading are all original features, as is Irene’s name above the front door on stained glass.

What does chef Steven Herold enjoy about Kennigo Social House?

I love the history around the building, its neighbourhood location and being able to work alongside local suppliers. I love to support them and offer our guests beautiful, simple, seasonal menus with a difference.

What is his favourite dish?

My favourite dish currently would have to be our fish dish, it's beautifully light and perfect for this time of the year.

There are rumours that your KSC, Kennigo Social Chicken, is the tastiest coated chicken around. What is your secret ingredient?

Whilst we still offer our delicious KSC, I would like to focus more on other menu items. We source a lot of our produce locally and also grow our own herbs and edible flowers here onsite. I think diners would benefit to know about our weekly changing set menu which changes each week according to what we can source locally. The menu is priced from $38 (as of next year) and is either an entrée or main or main and dessert. Our catch phrase is “we support local so you can eat local”.

There is plenty of choice on the breakfast menu. Which ones are the favourites?

Our guest favourites on our breakfast menu would have to be the Eggs Benny with Irene’s Hollandaise - we use a beautiful free range Duroc Berkshire Cross leg ham and shave it in-house which has been a mainstay since we opened. We are just about to launch a new breakfast menu also.

Which local suppliers do you showcase on your dinner menu?

We use a company called Berry Good. Rob sources all beautiful berries, mushrooms, herbs, salad leaves local macadamias from the Sunshine Coast for us. All our meat and seafood is Australian too.

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