ACME, an inspiring pasta joint with personality!

ACme Acme 2


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This pasta joint is full of personality, inspired by the produce of the day. Chef Mitchell Orr is not afraid to  reinvent pastas that are symbols of Italy. Pastas such as macaroni cooked with pig’s head and egg yolk, a take on the carbonara, its creative and so good.  Pasta sizes are small, but the prices are reasonable. With a tempting wine menu we start by ordering The Green Room, a Grenache from the Adelaide Hills, Ochota Barrels. It’s light, spicy with a hint of berries, liquorice and very smooth like this place!  We quickly rumble to the food menu, It’s spring so why not start with the asparagus served with brown butter. The spears so bright and uniform are cooked to a perfect bite of sweetness and nuttiness. I think the butter lifts that nutty flavour well. We take a punt on the baby fennel, mozzarella and trout roe salad, it awakes your palate with a punch of aniseed flavour and the creamy mozzarella binds it all together. The trout eggs are subtle but playful. Well timed, our next dish arrives, squid ink strozzapreti with octopus and chrysanthemums. This elegant fresh pasta decorated with flowers is al dente. The squid flavour comes through well, and the octopus is tender, perfectly seasoned that I end up craving for more. The macaroni, pigs head, egg yolk pasta jumps in and we all rush to toss and mix well. For me this was the star dish of the night and I am left contemplating how I can do the same dish at home. I have been inspired and I want more, and its made me consider that although one must respect traditional recipes they can evolve!

60 Bayswater Road, Rushcutters Bay
(02) 8068 0932

Tue to Sat from 5pm

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