Well before its doors opened in October, anticipation for the rooftop eatery at Sydney’s Ace Hotel spread like wildfire. With a fit-out by interior designer Fiona Lynch; drinks by P&V co-founder Mike Bennie; and a flame-fuelled menu from chef Mitch Orr of cult diner ACME (RIP), Kiln was instant hot property.
The collaboration with the hip hotel group at its first Antipodean outpost was an easy fit for Orr and Bennie. “I feel like Ace and I have a strong natural alignment,” Orr says. “We’re passionate and caring about the same things: creating inclusive spaces in our community, design, music and, of course, food. Kiln is such an incredible space with a beautiful fit-out. We wanted to bring that sense of fun and community Ace is known for to it.” Bennie adds: “Kiln breathes life into hotel restaurants and offers not only visiting guests a great place to hang out, drink and dine, but a place for locals to gather and break bread.”
At a casual lunch for friends a week after first service, Orr prepared a taste of Kiln’s playful but considered menu for delicious., with drinks paired by Bennie. In the hands of Orr, head chef Måns Engberg and sous chefs Angki Miarsono and Arnie Pangestu, flavours from Japan and Italy find balance on the plate; nostalgia and innovation meet. And always, there’s the hint of fire from the custom-built grill.
“It’s elemental. Cooking over fire is in our DNA,” Orr
