Eighteen levels above Wentworth Avenue in Surry Hills, fine diner Kiln is the crown jewel at Sydney’s Ace Hotel. The kitchen is led by chef-partner Beau Clugston, a Noma alumnus who splits his time between here and his restaurant Iluka, in Copenhagen. He's crafted a menu that draws on his fine dining experience in Scandinavia and London, while also drawing on the woodfired seafood and vegetable legacy of Kiln's original chef, Mitch Orr.

The wine list is curated by P&V co-founder Mike Bennie, and features drops from new and interesting winemakers by the glass and carafe. (There’s also a rotating special on tap.) Like the food menu, cocktail flavours lean Italian and Asian, while drawing in native ingredients.

The room is a tribute to the colours and textures of Australia’s landscape, with floor-to-ceiling windows offering views rarely seen in Sydney. In a nod to the site’s history (a former Kiln), designer Fiona Lynch worked with Spacecraft Studio to create pigments from salvaged waste materials found during the hotel’s building phase. Those pigments have been used to paint linens that hang from Kiln’s walls and window frames. A striking stone, chrome and aluminium bar connects two terraces, both with retractable roofs for sunny days.