I had tried ACME's amazing brunch dish of Fried chicken, ube waffle and maple syrup a little while ago, so was keen to check out their restaurant in Rushcutters Bay. All the dishes are made for sharing and my friends and I opted for the Crush Me menu at $65 per person.
First dish was the Baloney sandwich. A beautiful potato milk bun, paired with a house made tomato relish and delicious slices of mortadella - a very satisfying snack.
The Grilled shitake were perfectly tender and dressed with a bone marrow vinaigrette which provided some robust, punchy flavours.
ACME's version of the Japanese miso Roasted eggplant dish was delicious, with some added crunch provided by the puffed rice.
The Lamb tartare was tasty but didn't reach the heights of some other dishes. It was missing a creamy element for me, although I did enjoy the freshness provided by the artichoke and mint.
Then onto the pasta and it's clear that this is where ACME shines. We started with one of the vegetarian options: Fusilli with jicama, chestnuts and sage. The pasta was al dente firm and the chestnut puree worked well with the crunchiness of the jicama (Mexican turnips) chestnuts and sage.
The Fettucine with the octopus puttanesca was equally delicious. The puttanesca sauce with capers, olives and tomatoes was very aromatic and the octopus was beautifully tender.
I normally associate macaroni with mac 'n' cheese. ACME's Macaroni with pig's head and egg yolk has definitely taken it to another level. The meat from the pig's head is crispy, gelatinous and juicy, with a great intensity of flavour. There's a hint of sourness to the dish, which stops it from being overly rich. The egg yolk is an inspired addition and there's a hit of chilli just to give it an extra kick. It's clear to see why this is ACME's signature pasta dish.
It was time for dessert. The Parsnip ice cream was silky smooth but it was hard to pick out the parsnip flavour. The pear granita, on the other hand, was delightfully fresh and I discovered cajeta for the first time, the Mexican version of Dulce de leche.
The final dessert of Marshmallow, buttermilk sorbet and passionfruit was a great balance of flavours and texture. The combination of toasted marshmallow and sorbet is not one I've had before, and it works brilliantly.
Definitely not your ordinary pasta and wine bar, ACME offers top quality pasta dishes with a few Asian inspired twists. The Crush Me menu was good value and allow you to try all of their signature dishes.
Find me on instagram: