Event End Date: June 6, 2024 - 05:00 PM
Location Map:
Location: Kiln, 53 Foy Lane, Sydney NSW 2000
Dates: 4 – 6 June, 2024 5PM – 8:45PM
Chef Manoella Buffara, Latin America’s Best Female Chef 2022 and a genuine pioneer of sustainable cuisine, brings her culinary expertise to Sydney’s shores for an extraordinary Vivid Residence at Kiln, Ace Hotel Sydney.
This is a once-in-a-lifetime opportunity to savor her daring Brazilian cuisine while she creates an extraordinary fine-dining experience with culinary partner Mitch Orr and the Kiln team. The Vivid Sydney Residence is located in the elevated Kiln, on the rooftop of Sydney’s Ace Hotel, with views of the Surry Hills skyline and the city below.
Chef Manoella’s restaurant, Manu, was the first by a woman in Brazil to focus completely on a tasting menu and received the Flor de Caña Sustainable Restaurant Award in 2023. Her dedication to sustainability and community engagement is unparalleled – 60% of Manu’s menu is plant-based, and she personally knows every locally sourced ingredient and supplier she works with. In Sydney, Kiln places a strong emphasis on partnering with small local suppliers, particularly from Australia, for fruit, meat, and seafood.
This profound sense of compassion and great attention to detail extends to the plate at Vivid Sydney, where Manoella will serve elaborate, beautiful, and one-of-a-kind delicacies throughout her Vivid Residence. This is your chance to see a visionary unleash her creativity as she experiments with new ingredients to highlight her distinct culinary philosophy while also championing the best local produce from the NSW region.
Join us for a strictly limited run of three dinners from June 4-6, celebrating culture, identity, and culinary innovation.
The menus
Vivid Residence has two menu options: a sharing menu for $195 per person, and an extended sharing menu for $245 per person. Wine pairings are available for both dinners for $80 and $130 per person.
Short menu
Bread service.
Bread lemon brioche.
Sour butter.
Chicken liver patê.
Pork fat with spices.
Snacks
Tostada with cupuaçu and tuna.
Snack from Kiln: jatz, bacalhau, green ants.
Red shrimp. Buttermilk. Cassava flour.
Main
Scallops. Artichoke. Wild mushroom consome.
Squid. Palm heart. Black garlic.
Octopus. Escarole and green sauce.
Desserts
Yogurt ice cream. Citrus Coconut. Tucupi.
Brazilian Delights.
Long menu
Bread service
Bread lemon brioche.
Sour butter.
Chicken liver patê.
Pork fat with spices.
Snacks
Tostada with cupuaçu and tuna.
Snack from Kiln: jatz, bacalhau, green ants.
Red shrimp. Buttermilk. Cassava flour.
Main
Red prawns. Buttermilk. Cassava flour.
Scallops. Artichoke. Wild mushroom consome.
Squid. Palm heart. Black garlic.
Sweet potato. Mud Crab. Fresh pasta.
Octopus. Escarole and green sauce.
Carrot. Levain sauce.
Desserts
Yogurt ice cream. Açaí. Ikurá.
Pastry chef from Kiln: bolo de rolo, corn, guava, cashew.
Brazilian Delights.
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