Kiln

15.5/20Critics' Pick

Updated October 26, 2026,first published November 11, 2024

15.5/20Critics' Pick

Kiln

Contemporary$$

This venue is included in Good Food’s 100 Essential Restaurants list.

When Good Food reviewed Kiln at the Ace Hotel last year, we wrote about the new menu by Noma alumnus Beau Clugston, who was flying between Sydney and his own restaurant in Copenhagen. But Clugston didn’t renew his contract, leaving the boutique hotel’s culinary director Isobel Whelan-Little to take on executive chef duties at Kiln and wood-fire all the delicious meats.

Spatchcock sharpened with kumquats; dry-aged duck served with its own sausage and a rhubarb glaze; a big ol’ rib-eye bolstered by beef-fat mayo. Come on up. Textured with cosy fabrics against recycled timber and bold stone, the rooftop space lends itself to relaxed group dinners, but solo diners are also in fine hands with snacks such as mussel and tarama tart popping with acid and clean flavour, and tempura-style pumpkin with comte custard and an inspired whack of black cardamom.

One of Sydney’s most exciting restaurants to watch; Whelan-Little is only getting started on making Kiln the best it can be.

Good to know: Get to dinner early – the downstairs lobby bar at Ace is one of our top 20 bars.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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Last visited: August 2026

More:

• Sydney
• Kiln
• Contemporary
• Accepts bookings
• Separate bar
• Vegan-friendly
• Private dining room
• Late-night dining
• Great or interesting view
• Good for business lunch
• Good for groups
• Accommodation
• Licensed
• Vegetarian-friendly
• Gluten-free options
• Wheelchair access
• Restaurant
• Rooftop bar
• Reviews
• Good Food Guide
• 100 Essential Restaurants
• Critics’ Pick

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