Chef Mitch Orr’s asparagus spears with toasted quinoa and brown butter (Source)
In the food world of ceviche, cronuts and kale chips, it’s refreshing to see the humble spaghetti getting another look in.
Andy Emerson, Cam Fairnbairn, Mitchell Orr and and Edd Loveday are the chefs of ACME, a fresh Italian joint that has the eastern suburbs locals flocking in.
But it’s not your standard bolognese at ACME. These four chefs have come together to reinvigorate our love for Italian food (as if we’d forgotten how tasty it is) with twisted classics like asparagus spears dipped in brown butter and toasted quinoa. A plate of this with some deep fried artichoke is sure to tide you over before you choose your main course. These posh bar snacks are best enjoyed with ACME’s unique signature cocktails. If you’re in the mood for something strong and fresh, the ‘Celery’ fuses rye whiskey, citrus and soda is perfect. For something a little more daring, ‘Purple Drank’ is definitely a winner with it’s combination of gin, vermouth, Campari and beetroot.
One of the magnificent seven: fettucini, black sesame and and spring vegetables. (Source)
But pasta is the star here. The ACME team play with our family favourites pairing macaroni with pigs head and egg yolk. If you’re in the mood to slurp some spaghetti, the bucantini with goat, mint and spicy nduja is delicious excuse to eat like a kid again. There are seven pastas on the menu but you had better enjoy each dish while you can, because chef Michael Orr has hinted that the menu may change when you least expect it. The team at ACME want to change with the seasons so new dishes will crop up when you least expect it.
An Italian meal wouldn’t be complete without some dolce, and Andre Levin has certainly nailed the sweet and salty trend with his Malteser ice cream with bacon bits.
The aim of ACME is to bring Italian food with a difference. Get in quick and grab a spoon.
60 Bayswater Rd, Rushcutters Bay
Tues-Sat from 5pm