Kiln x Margra Lamb Dinner Producer dinner

For the next six weeks, we’re working with our friends at Margra Lamb on a special collaboration. We will be serving a rare and premium cut of Margra lamb – a shoulder rack served three ways and best shared between friends. This exceptional cut is prized for its consistent marbling, low melting temperature, allowing for a more flavourful mouthful, and it is being cut exclusively for Kiln.

This cut of lamb is brought to Kiln by brothers Martin and Graham Gilmore, and Graham’s sons, James and Ross, from the verdant fields of Oberon, NSW, Margra. To celebrate the unique dish, Kiln will host a one-night producer dinner with the Margra family in its private dining room on Wednesday, 17 April. Enjoy a three-course menu, including this unique shoulder cut, a discussion with Kiln’s chef partner Mitch Orr, head chef Mans Engberg, and the Margra family, with views of Sydney’s Surry Hills skyline.

Bookings are open in very limited quantities. Save your spot here!

3 Courses Dinner + Wine Pairing  – $250 per person

shady’s bread, koji butter

grilled lion’s mane mushroom, wasabi leaf

grilled abrolhos island scallops, preserved lemon butter

diced raw rump cap, oyster cream, pine nuts, mustard leaf

spiced crusted + koji marinated intercostal skewers

rolled boneless loin, fortified lamb jus, stinging nettle puree

0rganic beetroots, lamb fat vinaigrette

coconut parfait, tamarind cake, passionfruit

Wednesday 17 April | 7pm – late | Limited capacity | Booking now