Kiln
Restaurant · Haymarket ·
Wood-fired dishes showcasing regional produce with Asian influences
Wood-fired dishes showcasing regional produce with Asian influences
"In 2010, a wave of acclaimed young chefs reimagined what a cooking career could be. Names-to-watch like Dan Hong (Ms. G’s), Claire Van Vuuren (Bloodwood), and Mitch Orr (Duke Bistro) proved you could play loud hip-hop, drizzle Kewpie mayo, or serve tater tots and still score a good restaurant review. At Kiln, which opened in October 2022 with quietly entrancing 18th-floor views, Orr slings snacks on Jatz crackers (a signature flex from his days at Acme). But he also puts in a lot of hidden work. For his tartlets, for example, golden beets are roasted in thyme, garlic, and vinegar, and left on Kiln’s showpiece grill to develop a smoke-kissed chew. Then they’re chopped and loaded in pastry shells with chives, verjus, and goat’s curd for maximum payoff. It’s just one way Kiln smartly uses its hearth, as wood and smoke light up menus across Sydney." - Lee Tran Lam
"A woodfire-driven restaurant atop a buzzing hotel (18th floor) that uses native ironbark and fruitwood to fuel a menu where fire and Asian influences meet. Helmed by an adventurous chef known for deconstructing genres, the kitchen serves grilled and smoky plates such as snowflake mushrooms with wasabi leaf, stracciatella with shiso and grilled peach, whole flounder with miso brown butter, grilled coral trout with smoked bone sauce, and a single red-meat offering: dry-aged ribeye with sudachi ponzu. The restaurant aims to push boundaries and redefine what hotel dining can be, emphasizing seasonal produce and bold, fire-driven technique." - Pilar Mitchell
Robert G.
Cobbie
Vanathy Chozha N.
Monica L.
Rohan W.
Margarida A.
Alex
Anna P.
