Sunday, February 9, 2025

Former Noma Chef Beau Clugston at Sydney Rooftop Kiln

A bold new menu featuring native ingredients, fine-dining flair, and stunning city views awaits at Kiln atop the Ace Hotel

Share

Sydney culinary scene just got a major upgrade. Kiln, the rooftop gem atop the Ace Hotel in Surry Hills, has welcomed former Noma chef and Iluka Copenhagen owner, Beau Clugston, as its new head chef. Known for his innovative approach to fine dining and love of native Australian ingredients, Clugston is bringing a fresh perspective to Kiln’s menu, offering a unique dining experience with stunning city views.

Former Noma Chef Beau Clugston at Sydney Rooftop Kiln
Credit: Timeout

Former Noma chef and Iluka Copenhagen owner, Beau Clugston

Clugston’s impressive credentials include six years at Noma, widely regarded as the world’s best restaurant, as well as his role in the Noma Australia residency in 2016. Having grown up in Sawtell on the New South Wales coast, Clugston’s passion for Australian produce shines through in his dishes.

Reading Suggestion: Discover KFC Pop-Up Restaurant in Sydney

Joining him in the kitchen is an all-star team:

  1. Isobel Whelan-Little, formerly of Alberto’s Lounge and The Caterpillar Club, brings her flavor expertise.
  2. Andy Bowdy, the creative genius behind Saga, takes charge of desserts, offering a sweet finale to every meal.

A Menu That Redefines Fine Dining

Clugston’s new menu at Kiln seamlessly blends fine dining techniques with Australia’s diverse pantry of native ingredients. Here’s a glimpse of what’s on offer:

Snacks to Start:

  • Kingfish tart with lemon myrtle, kelp, and samphire.
  • Cannoli filled with chicken livers and Davidson’s plum.
  • Kangaroo tartare paired with blue mussel and nori.

Star Dishes:

Tomato and prawn crudo, dubbed “summer on a plate,” featuring Mussett Farm heirloom tomatoes, WA Ebi prawns, strawberries, zucchini, oyster cream, and native green ants, served with ice-clarified gazpacho poured tableside.

  1. Waffles topped with smoked butter, bone marrow, uni, and wasabi leaf.
  2. Leeks cooked in paperbark, served with Monforte cheese, finger lime, and lovage.
  3. Slow-cooked pork neck with kelp, mussel, and karkalla sauce.

Desserts by Andy Bowdy:

A playful twist on mango sticky rice, with Koshihikari rice soaked in coconut cream, deep-fried, and served with fresh mango, makrut lime, pandan, and more coconut cream.

Former Noma Chef Beau Clugston at Sydney Rooftop Kiln

A nostalgic peanut butter and banana sundae, perfect for a fun and indulgent treat.

Clugston’s Vision for Kiln

Reflecting on his time at Noma Australia, Clugston shared how the country’s resilient flora and fauna inspired him:

“Australia’s tough climate creates intense and rewarding flavors in its native ingredients. Crafting this menu for Kiln has been incredibly exciting—it’s versatile and suited for all occasions. Whether you’re grabbing snacks at the bar on a weeknight or celebrating with friends on a Friday, there’s something for everyone.”

The Perfect Rooftop Destination

Since opening in 2022, Kiln has been a favorite for its New York-inspired vibe, funky interiors, impressive drinks menu, and weekend DJ residencies. With Clugston now leading the kitchen, the restaurant continues to evolve, offering a vibrant dining experience that’s perfect for any occasion.

Reading Suggestion: Explore Sydney Top Restaurants, Cultural Gems, and Luxury Hotel

Experience Kiln 2.0

Whether you’re drawn by the unique flavors of native ingredients, the expert craftsmanship of an acclaimed chef, or the unbeatable views of Sydney, Kiln promises an unforgettable culinary journey.

Don’t miss out book a table at Kiln and see what Beau Clugston and his talented team have to offer.

Sophie Stella
Sophie Stella
Sophie Stella is an experienced news reporter and editor with 5 years of expertise, renowned for her dedication to truth and compelling storytelling.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles!

Popular Articles!

Local News