Perched atop the Ace Hotel, Kiln articulates a sophisticated 'Italian-ish' thesis through the lens of wood-fired precision and Japanese-inflected technique. The kitchen utilizes native ironbark to impart a delicate smoke to Abrolhos Island scallops, finished with the bright acidity of preserved lemon butter. A signature snack of Olasagasti anchovy and whipped smoked butter atop a crisp Jatz cracker offers a masterclass in salt-fat balance. Charred marron arrives with the citrusy punch of desert lime and long pepper, while the corn ice cream provides a playful, textured finish with salted caramel and buttered popcorn.