A Night at Kiln

If you’ve heard anything about Ace Hotel Sydney, it’s likely you’ve heard of its crown jewel – Kiln is the rooftop fine diner sitting 18 levels above Surry Hills. Until recently, the kitchen was run by chef-partner Mitch Orr and head chef Mans Engberg. Now, the restaurant has ushered in a new era, complete with a new menu and a new head chef, Beau Clugston. The NSW-born Clugston, who has worked under Gordon Ramsay and as R&D chef at Noma, splits his time between Kiln and his acclaimed Copenhagen restaurant Iluka.

Ahead of his new winter menu, Clugston is showcasing his fascination with native Australian ingredients at a one-night-only dinner on May 28, presented by Broadsheet and Mastercard, and exclusive to Mastercard cardholders. Expect innovative plates like a kingfish tart with lemon myrtle, kelp and samphire; kangaroo tartare with emulsified blue mussels and nori; and leeks baked in paper bark with Monforte, finger lime and lovage. Kiln pastry maestro Andy Bowdy, meanwhile, is whipping up some priceless, one-off desserts just for the night.

This is an occasion that’s unlikely to be repeated, as Mastercard cardholders are treated to a sample of Clugston’s wildest ideas come to life – and the new energy he’s bringing to one of Sydney’s favourite venues.

Tickets start at $110 per person for the set menu, with special snacks and add-ons on the night. Head to priceless.com to book your place.

This article is produced by Broadsheet in partnership with Mastercard.