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ACME

L'avis de Gault&Millau

Chef Mitch Orr has headed up the kitchen at ACME since it opened in October 2014. Known for his Italian-influenced food, he now showcases the best of a pasta-centric menu interwoven with seductive Asian influences. From the counter and high-table top seating, through the touch underdone decor and buzz from the diners, to the considered background music, the aim to be a nice neighbourhood joint is clearly met on all counts. The menu, with its strong accent on Asian flavours, is made for sharing and includes liberal vegetarian and vegan options. The baloney sandwich comes as lightly dressed slivers of meat on a nicely crafted milk roll. The imaginative pasta combinations include linguine set with a pleasant crunch of black garlic, subtle flavours of honey and a back heat of burnt chilli, while the signature dish of macaroni, pig’s head and egg yolk comes as richly satisfying, softly cooked pasta flecked with intensely flavoured meat topped with a velvety egg yolk. PSST! There’s a range of artisan tisanes on offer – the perfect way to end your meal. Reviewed for the 2019 Guide

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60 Bayswater Road, Rushcutters Bay
2000 Sydney

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