ACME

ACME

Tuesday
6:00pm - 11:00pm
60 Bayswater Road Rushcutters Bay 2011
(02) 8068 0932

If you've experienced Mitchel Orr’s menus at venues such as Duke Bistro and 121BC, a few twists on the classics shouldn’t come as too much of a surprise.

But Orr is only one of the letters in this four-letter word - the A, C and E come from partners Andy Emerson (The Passage), Cam Fairnbairn (The Passage, Pinbone) and Ed Loveday (The Passage). Talk about a full-service hospitality crew.

The space comes complete with dust-grey walls, dark-wood tables and a small bar, plus a low-lit, private dining space downstairs. Also downstairs is a small, square bar island, where those waiting to dine can rest their elbows with a celery, rye whiskey, citrus and soda cocktail, or glass of wine.

The menu is absolutely focused, consisting of just seven pastas and a dozen or so smaller dishes. Start with Orr’s take on the baloney sandwich, which arrives with a dollop of tomato relish on a palm-sized, squishy, house-made white bread roll; or perhaps char sui ox tongue with turnips. Pasta selections include unfamiliar varieties such as the shell-like malloreddus and tubular strozzapreti. More common pastas such as macaroni are made exciting again with pig’s head and egg yolk.

The beverage expertise of the ex-Passage crew means a few more obscure liquors, beers and wines are showcased, including a Normandy cider, sake, umeshu and sherry. Five fresh cocktails feature are particular fruit or fresh ingredient, such as beetroot. Wine pairings can be offered on request.

We're giving away the Sydney food tour of a lifetime, including dinner at ACME and six more of the city's best restaurants. Enter our Seven Dinners in Seven Nights Competition before September 4.

Budget

Features

  • dine at the bar
  • good date place
  • notable chef
  • notable vegetarian options
  • notable wine list