Last week I took some time out of my busy weekend to check out the much-lauded ACME. And yes, while the Macaroni, Pig’s Head, Egg Yolk ($18) is undeniably delicious, you might be left wondering: where’s the rest of it?
Engaging (and universally attractive) staff do give adequate warning you’ll need three pastas between two, supplemented by three entrees, salad and probably dessert.
Gnawing on a fistful of raw baby Turnips in Bottaga Butter ($12), it’s hard not to contemplate food costs - especially as a snack-sized plate boasting half a roasted Beetroot on Macadamia Butter ($14) lands, albeit accentuated by clever grated coffee bean.
The winning aspect here is exploring Chef Mitch Orr’s imaginative combinations – Beef Tartare, Prawn and Burnt Onion ($24) – and...
...Spaghetti ($24) with deftly handled calamari and Korean bolognaise.
If Grilled Raddichio ($10) with taro and capers still sees you hankering for carbs, bunny and pistachio Maltagliati ($24) is their most filling pasta.
Flavour-based sake descriptions belie the beauty of small batch Chiyo Shuzo ‘Moromi Nigori’ ($16/glass) – a fabulous aperitif. Follow it with Natacha Chave Aléofane Marsanne Roussanne 2014 ($82/bottle) and you’ll experience a well-rounded wine that’ll go the distance without buyer’s remorse.
Foamy Coconut Rice Cream ($10) hiding a treasure trove of caramelized white chocolate, nails dessert, ensuring you leave on high.
60 Bayswater Road, Rushcutters Bay
Ph: (02) 8068 0932