Vivid Residence: Kiln x Manoella Buffara

Chef Manoella Buffara, Latin America's Best Female Chef 2022 and a true trailblazer of sustainable dining, brings her culinary artistry to Sydney’s shores for an unforgettable Vivid Residence at Kiln, Ace Hotel Sydney. 

This is a rare opportunity to enjoy her boundary-pushing Brazilian fare as she crafts an unforgettable fine-dining experience, with the support of chef partner Mitch Orr and the Kiln team. The Vivid Sydney Residence is set within the elevated surrounds of Kiln, on the rooftop of Sydney’s Ace Hotel, complete with views of the Surry Hills skyline and city below. 

Chef Manoella’s renowned restaurant, Manu, was the first restaurant helmed by a woman in Brazil to focus solely on a tasting menu and the recipient of the Flor de Caña Sustainable Restaurant Award 2023. Here, her commitment to sustainability and community engagement is second to none — 60% of Manu’s menu is plant-based and she personally knows each locally sourced ingredient and supplier she uses. Mirroring this here in Sydney, Kiln has a firm focus on working with the small local suppliers, working primarily with Australia produce, meat and seafood. 

This deep sense of humanity and incredible attention to detail translates to the plate for Vivid Sydney where Manoella will serve intricate, elegant and unique dishes across her Vivid Residence. This is your chance to see a visionary flex her creativity as she works with new ingredients that showcase her unique culinary philosophy as well as championing the best local produce from the NSW region. 

Join us as we savour this not-to-be-missed celebration of culture, identity and culinary innovation for a strictly limited run of three dinners from 4-6 June. 

THE MENUS

Vivid Residence offers two menu options, a sharing menu for $195 per person and an extended sharing menu for $245 per person. Wine paring is available for both menus at $80 per person 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.