Global accommodation player Ace Hotel has unveiled its rooftop restaurant Kiln at its Sydney location in Surry Hills.
It marks Chef-Partner Mitch Orr’s return to the hospitality scene after time at Pilu, CicciaBella and ACME.
Kiln’s open kitchen is fitted out with a wood-fired hearth that burns native ironbark and fruitwoods, with Orr taking a produce-first approach to the menu.
“Our aim at Kiln is to be exceptional with everything we do, but to also
keep things relaxed and unpretentious,” says the chef.
“We’re solely focused on serving the best of each season, making sure it’s tasty and keeping everyone’s spirits high. When you come to Kiln we want you to share a bunch of dishes, enjoy some drinks, relax yourself and just have a damn good time.”
Orr’s opening Jatz snack sees smoked butter topped with an anchovy followed by plates including Alfonsino crudo with peach and tomato jelly; roasted eggplant with macadamia and curry leaf; grilled Abrolhos scallops with preserved lemon butter and marron with desert lime and long pepper.
Spigarello is teamed with capers and green chilli, while dessert options cover corn ice cream with popcorn and salted caramel and a steamed chocolate cake with poor man’s orange sorbet.
Drinks specialist Mike Bennie, who is behind the beverages found at Loam and the lobby downstairs, has also taken care of the program at Kiln.
Wines are mostly sourced from Australian makers with bottles, carafes and glasses available as well as rotating specials on tap.
Cocktails feature seasonal ingredients, no- and low-alc options as well as house specials including a Strawberry Hill spritz with vodka, prosecco, thyme and strawberries.
The 108-seat dining room and bar has been designed by Fiona Lynch Office, and spans an indoor space as well as two alfresco terraces.
Kiln’s kitchen opens from 6pm Tuesday to Saturday, with bookings strongly recommended.
And remember to bring your card – it’s cashless.
