Ace Hotels Opens Its Long-Awaited 18th Floor Restaurant, Kiln

Restaurants, Sydney / 18 October 2022
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Ace Hotels Opens Its Long-Awaited 18th Floor Restaurant, Kiln

Restaurants, Sydney / 18 October 2022

With a menu designed by ‘Prince of Pasta’, Mitch Orr, sweeping Surry Hills views, and a wine list by Mike Bennie, Kiln has all the ingredients to become Sydney’s most sought-after reservation. 

Featuring two open-air terraces complete with retractable roofs, floor-to-ceiling windows, and hanging 18 floors above Surry Hills’ mosaic rooftops, Kiln offers a rarely-seen vantage of Sydney. 

Sitting atop the recently opened Ace Hotel, the restaurant’s name is a nod to Ace Hotel Sydney’s previous history as Australia’s first discovered pottery kiln and pays further tribute with a spectacular open kitchen and wood-fired hearth, offering neighbours and newcomers an electrifying display.

With community at the heart of Ace philosophy, it’s easy to see why Chef Mitch Orr (formerly of Duke Bistro, ACME and Pilu) landed the position of chef partner. Renowned for his innovative, yet unpretentious, genre-bending cooking, Orr is serving up a seasonal menu designed to share, drawing inspiration from the flavour-rich cuisines of Italy, Japan and Southeast Asia.

The menu’s focus is serving the best of each season, served with Orr’s signature genre-bending, imaginative twist. Setting ablaze long-burning native ironbark and assorted fruitwoods, he applies the hearth’s open flame and smoke to regional produce, meats and seafood, delivering vibrant seasonal dishes designed to share.

Dishes include; Jatz with smoked butter and anchovy; Alfonsino Crudo with peach and tomato jelly; Grilled Abrolhos Island Scallop with preserved lemon butter; Dry-aged Ribeye with ponzu; and for dessert Steamed Chocolate Cake with poor man’s orange sorbet.

Kiln, Ace Hotel

The accompanying wine list leans Australian and features options by the glass and carafe, along with a rotating special selection on tap. Designed by the prolific wine and drinks writer Mike Bennie, the list features wide-ranging wines from new and innovative vintners and wineries that seamlessly mirror the food menu. 

Kiln is now open for dinner Tuesday – Saturday from 5.30pm, with details of an exciting new weekend brunch offering to come. Reservations are strongly recommended, to secure yours and find out more, head to Kiln’s website.