The Aporia
Kiln. (2026, October 26). The Sydney Morning Herald. https://www.smh.com.au/goodfood/nsw-good-food-guide/kiln-sydney-20240114-p5ex5n.html?ref=rss&utm_medium=rss&utm_source=rss_feed
“Kiln.” The Sydney Morning Herald, 26 Oct. 2026, https://www.smh.com.au/goodfood/nsw-good-food-guide/kiln-sydney-20240114-p5ex5n.html?ref=rss&utm_medium=rss&utm_source=rss_feed.
“Kiln.” The Sydney Morning Herald, October 26, 2026. https://www.smh.com.au/goodfood/nsw-good-food-guide/kiln-sydney-20240114-p5ex5n.html?ref=rss&utm_medium=rss&utm_source=rss_feed.
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Kiln, a contemporary restaurant located in the rooftop space of the Ace Hotel in Sydney, has been reviewed positively by Good Food and included in their list of the "100 Essential Restaurants." The venue was previously run by chef Beau Clugston, an alum of Noma, but after he left, culinary director Isobel Whelan-Little took over as executive chef. Kiln offers a range of dishes, including spatchcock with kumquats and dry-aged duck served with its own sausage and rhubarb glaze. The restaurant's decor features cozy fabrics against recycled timber and bold stone, making it suitable for both group dinners and solo diners who can enjoy snacks like mussel and tarama tart and tempura-style pumpkin with comte custard.