Taste Buds - Kiln's Yum Cha

For one day only, Kiln welcomes Trish Greentree (Fratelli Paradiso, 10 William St) and Rosheen Kaul (formerly of Etta), who will join forces with Kiln Chef-Partner Mitch Orr and Kiln Head Chef Mans Engberg to host a Yum Cha service on Saturday, September 14. 

The menu, which consists of 8 dishes, plus dessert, will see the chefs create a new take on Australia's much loved yum cha tradition. Guests will be treated to two courses by each chef, including each chef's spin on a classic yum cha dumpling. Plus, pastry chef Andy Bowdy will create a dessert in homage to the occasion.

To complete the yum cha experience, there will be trolley service throughout the restaurant, and Arthur Tong from Teacraft will curate an optional tea pairing, brewing his selection gongfu style on the day.

Additionally, Kiln will work with leading bartenders on a curated cocktail menu designed collaboratively and featuring; Evan Stroeve of Rhubi Mistelle (NSW) and Nick Tesar of Four Pillars Gin (VIC). 

Not only are Evan and Nick the creative leads for two of Australia’s most unique spirit brands, they can both add Diageo World Class Australian Bartender of the Year, for 2021 and 2022 respectedly to their list of credentials. 

Seats for the Kiln Yum Cha are $90 per head and include eight yum cha courses, plus dessert and an arrival cocktail by Nick Tesar (Four Pillars) and Evan Stroeve (Rhubi Mistelle).

Bookings are available for Saturday September 14 only, from 11:30am-2:30pm. 

Next up in the series will be a collaborative dinner with Navi’s Julian Hill in October.