What to pair it withYou say “Mitch”, I say “Jatz”. Mitch Orr may never shake off his reputation as the Jatz Man, something he started when he began serving the classic Aussie cracker over at Acme, and now he continues at Kiln. Here, he serves them with a blob of butter that he smokes in the ashes of the kitchen’s wood-fire grill along with a curl of anchovy. While that doesn’t sound like it would bring the house down, you just try it and see if you’re not ordering three more rounds. The scallops, meanwhile, served on the half-shell and sizzling with lemon butter, are also a taste-bomb, and any of the large bits of wood-fired protein towards the tail end of the menu – steak, fish, calamari – will be cooked right on point. At the time of writing, there were also two mushroom dishes on the menu, and Mitch has a treasured relationship with a local grower, so with luck they’ll stick around, at least in season. Wood-fired mushrooms glazed in delicious stickiness? You’d be mad not to.
