Yum Cha Trolleys Are Rolling at Kiln, and Two Star Chefs Are Joining Mitch Orr in the Kitchen

“It’s been so fun to reimagine Australia’s favourite dining experience,” Trisha Greentree, head chef at Fratelli Paradiso, tells Broadsheet. “Rosheen [Kaul] and I are bonded by the love of dumplings — and anything cute — so it was only a matter of time before we were going to do this together.”

Defining any one dining experience as the favourite is a big call, but referring to yum cha, Greentree could be on the money here. She’s teaming up with Rosheen Kaul (ex- Etta) to deliver an eight-course yum cha menu in the Kiln dining room, on Saturday September 14, as part of its Taste Buds series.

Greentree’s flexing her dough-pleating muscles, and Kaul’s making another trip north, after a recent visit to the Porcine kitchen. Kiln chef-partner Mitch Orr and head chef Mans Engberg are in the kitchen too, with each of the four chefs contributing two dishes each: a dumpling, and their take on a yum cha staple. (Word is there’s a ripper roast meat plate from the Kiln hearth.)

“Cute and faux traditional is the group mandate,” Greentree says.

And will there be yum-cha trolleys rolling down the aisles atop the Ace Hotel? “The trolleys were the non-negotiable.”

“Trisha and Rosheen are two of my favourite chefs, and it’s always a blast hanging out and being creative together,” says Orr. “It's exciting to bring Kiln’s woodfire elements into play and to see what tasty little treats Trisha and Rosheen come up with.”

The pop-up menu is $90 per person. You’ll start with a Four Pillars and Rhubi Mistelle cocktail, before you get into your eight courses and dessert. This event’s hot, Sydney – book in quick.

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