Overview
From the moment it opened, the cool factor and unmistakable style of the Ace Hotel brand was delivered in spades. And Kiln, its fantastic rooftop restaurant, is no exception.
Culinary Director Isobel Whelan-Little brings an approach guided by her experience in London (BRAT) and Sydney (Alberto's, Caterpillar Club), embracing excellent produce and making use of the wood-fired kiln.
A key feature of the menu — best shared among friends — is a rotating large format dish, such as a whole duck, dry aged and served both wood-roasted and as a sausage stuffed with wild rice and spices, with house pickles and a fermented rhubarb hoisin sauce on the side. There's also the 'Bun mi', sure to become an icon, with L.P's mortadella, chicken liver parfait and pickled veggies layered in a soft Parker House roll, or a pumpkin tempura with Comte custard and burnt onion powder. Steamed pippies are served in a sambal-spiked butter made of kitchen byproducts — duck, seafood and other repurposed produce — with native sea blight. Wood-roasted leeks lie over an almond harissa and house-made x of burnt citrus peel, repurposed bread and plum, and confit potatoes are fried and served with a moreish smoked egg yolk butter.
Kiln continues to be known for its collaborations, using up excess produce from local suppliers, as well as an events program with guest chefs, DJ residencies and programs such as the "Sip & Snack" happy hour each day and the Kiln Supper Club.
Matching the menu is a killer drinks list, a fun electric atmosphere, and the sense that any minute, you could turn around and bump into someone famous. The buzz is real at Kiln — and exciting hotel dining has well and truly returned to Sydney.
Images: interiors by Anson Smart and food by Nikki To
Information
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