“ACME is passionate about tasty food. The menu is eighty per cent vegetarian, utilizing ingredients from small, local growers who practise sustainable farming. The produce is organic and biodynamic, as are the wines on the list. Our purpose? We want to blow people’s expectations out of the water, make them feel like they’ve known us for decades, and let them eat food that they can’t experience anywhere else... We want everyone to be having as much fun as we are, singing along to the music, interacting with each other, our staff and the food. “
Baloney sandwich; linguine with black garlic and burnt chilli; and macaroni with pig’s head and egg yolk.
The music is loud and locked in hiphop mode, and the food showcases Chef Mitch Orr’s originality, which, like his playlist, is turned up to eleven. Who else would take their Italian pasta training and give it such a brilliant Chinatown remix? The creatively restless chef is always reshuffling his menu and stacking it with new dishes, but the linguine with black garlic and burnt chilli (his spin on mee goreng) has been a mainstay since 2014.
Quietly, ACME does good things like turning excess egg whites into rosemary meringues, saving scraps for friends’ worm farms, and championing boutique producers like Epicurean Harvest and Tea Craft. They also support non-profit organizations, such as Two Good and the Stephanie Alexander Kitchen Garden Foundation.
Blurring the line between pasta & noodles, ACME refuses to be put in a box
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