It is a perfect spring day in Sydney, and the wooden roof panels of Kiln restaurant have been slid back to let a gentle breeze into the dining room.
Framed by the open wood-fired kitchen, chefs Mitch Orr, Rosheen Kaul and Trisha Greentree are a flurry of activity as they pump out tiny platefuls of bite-sized treats to a full house of diners.
We are poured elegant cups of “before the rain harvest” white peony tea as the first few courses arrive.
First come Sydney rock oysters, here licked by flames and topped with a nutty XO brown butter; then Vietnamese-adjacent grilled beef patties swaddled with waxy betel leaves and served with a punchy pineapple sauce.
We are also served pork wontons, plump and swimming in a glistening puddle of black bean sauce, and spinach and crab dumplings – whose pearlescent skins obscure the vibrant green and orange fillings.
