REVIEW
From its panoramic urban views to chef Mitch Orr's smoke-kissed menu, Kiln brings a fresh perspective to Sydney's dining landscape, proving hotel dining need not be rigid, dull, or overlooking the Harbour. Here, even stracciatella is made interesting, blanketed by velveteen dashi-braised leeks and studded with crunchy toasted hazelnuts. Start the party with some bite-sized bangers – Orr's signature Jatz cracker, say, topped off with a thick smear of smoked butter and a curled Olasagasti anchovy, or meaty snowflake mushrooms, glazed and grilled, sitting on wasabi leaves. Refreshingly, vegetables receive star billing, backed by a seafood-heavy selection of larger plates including memorable whole southern calamari splashed with herby, citrusy salmoriglio. With DJ sets heavy on '90s and '00s R'n'B jams and a boisterous natty wine list courtesy of Mike Bennie, dining here feels like a proper night out (even if you don't kick on at the bar or sunken lounges in the schmick lobby).
ABOUT
Chef Mitch Orr & Måns Engberg
Price guide $
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Tue-Sun
Price guide $
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Tue-Sun
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
