Chef Mitch Orr is returning to the Sydney dining scene in a big way, spearheading the signature restaurant for a new hotel in Surry Hills.
Ace Hotel is slated to open its doors in Autumn this year with a range of food and beverage venues including Kiln, Loam and a lobby bar.
Orr is taking on the role of chef partner of rooftop restaurant Kiln, which will revolve around seasonal produce cooked over fire that’s designed to share.
The move comes after the chef spent time at Pilu and CicciaBella.
Guests will be able to choose from a generous snack selection before moving onto raw dishes and larger vegetable and protein options.
“You can do so much more than just grill on a fire – char and smoke will play a big part in the menu, whether in the building of rich, umami sauces, or to lightly touch proteins and vegetables left to cook in the residual heat of the grill,” says Orr.
Loam will open for all-day dining and is the sister venue to Ace’s Downtown Los Angeles location.
The venue will serve dishes based on local and regional produce along with sustainable proteins.
The Lobby Bar will be open for guests and locals, offering wines by the glass alongside cocktails, craft beers and small plates.
Mike Bennie of P&V Wine + Liquor Merchants will curate the drinks offering which will focus on boutique producers and limited runs.
“I’m stoked to have the opportunity to create a drinks program that’s truly reflective of the current state of Australian drinks, with a sense of fun and wonderment that engenders a sense of community around the hotel and its spaces,” says Bennie.
“I’m very privileged to have access to so many incredible producers, small runs of drinks and have made a commitment to unearthing new and exciting things that will form a part of the ever-changing menus at Ace Hotel Sydney.”
The food and beverage venues will open with the hotel in May, with Kiln to follow shortly after.
