Mitch Orr

finishes up at next week. Kiln would not be the special place it is without him.

I’ve known Mans for about 7 years now, the last 3 working very closely together. He is one of the most gifted and talented young chefs I’ve ever had the pleasure of working with. He backs that talent up with passion, dedication and hard work.

While I’m going to miss working with him, watching his creativity and watching him become a better leader every day, I cannot wait to see he’s next step and what he goes on to achieve from here.

Thank you brother ❤️❤️❤️

Super excited to have Melbourne’s Chef of the Year from join us for a little yakitori party.

I had an amazing time cooking with Jules last month at Navi and can’t wait for Sydney to have a taste of his unique approach to cooking.

is whipping up something special for the night and & are back on drinks support.

Hit the kiln website for all the deets and make a booking as spots are limited!!!

turns 2 years old today!! A massive thank you to all our team past and present, our incredible suppliers, providores, growers, artisans all of who make what we do an absolute pleasure. And of course, thank you to every single guest that has spent their time and hard earned with us over the last two years.

❤️❤️❤️

// An honour to share our kitchen with two of the best in the biz & for Yum Cha. It wouldn’t be yum cha without tea and the only tea for me is . Always amazing to watch Uncle Arthur work his magic on the gaiwan. Thanks to & for their support as always. And the big dawg even jumped on the deep fryer section for a photo op.

The biggest thanks go to and the whole kiln team for making it all happen ❤️❤️❤️

Thanks to everyone that came and shared the love!!

Some of our dishes from x . One more tonight! Thanks for having and I 🖤

Tempura shiso, daikon kimchi, hokkaido uni
Miro sourdough, radishes, dashi butter
Kanpachi, honeydew, caper leaf
Ahi, tomato jelly, rice cream
White corn ice cream, salted caramel, sorghum

Can’t wait to have these two absolute legends with us for a one off collab dinner. If you don’t know Ben and Kirsty (and you should), they’re two of my fav people and two of the most talented people I know. With worlds of experience (cough noma cough) and their beautiful in Busselton WA.

I can’t wait to cook with them and you shouldn’t wait to come and eat!! Bookings thru , $120pp for food. Kirsty is also putting together a 0% abv pairing. Let’s go!!!

Thrilled to be cooking with some absolute icons of our industry to help celebrate 20 years of .

These guys also happen to be some of my biggest mentors and are the reason (or are who to blame) for the success I’ve had in my career. I can’t wait to cook alongside them for such a special occasion.

Hit up to see if there’s any spots left!!

// Wood fired flounder, AK’s yellow curry, coriander, lime

NAARM! It’s SNACK MONTH in partnership with .
we’re flexin with a cockerel neck sausage served on crisped bread with onion jam, all made in house by and the team.

You can try all the snacks over the month of June at the following Naarm restaurants:


melbourne
melbourne

larue

Selezione di pasta in the bar. Made fresh in house daily.

Rockefeller // Sydney rocks with roasted garlic & herb butter, gently warmed in the wood fire

The best thing about having hanging out with us is he always goes above and beyond. A little birthday treat for The Princess of Kiln .crumbs 🥰🥰