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.
Mitchell Orr, Edd Loveday, Andy Emerson, Cam Fairnbairn are the team behind ACME, a new addition to Rushcutters Bay where some fresh culinary surprises are in store.
But it’s not your standard bolognese at ACME. Chef Mitchell Orr offers 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 as you choose your main course. These posh bar snacks are best enjoyed with ACME’s unique signature cocktails, all devised by seasoned mixoligist Ed Loveday . 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, despite the restaurant being decidedly un-Italian. Orr plays with our family favourites pairing macaroni with pigs head and egg yolk. If you want 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 Orr has hinted that the menu may change when you least expect it.
The ACME experience is not complete without sampling the dessert menu and Andrew Levin has certainly nailed the sweet and salty trend with his Malteser ice cream topped with bacon bits.
ACME is bringing a new life to Sydney’s food scene. Get in quick and grab a spoon.
60 Bayswater Rd, Rushcutters Bay
Tues-Sat from 5pm