Five words – that’s all you need to know to convince you to go to ACME. Macaroni, pigs head, egg yolk. The glistening yolk nestled on top and beckoning you to bind it’s golden richness through the gelatinous braised pork and tubular pasta. It’s ‘trackie pants on and sitting on the couch’ type delicious.

Yep, the tongue-in-cheek, Italian-meets-Asian Australiana cuisine of Mitch Orr was founded in the realms of dude food, but there is a sophisticated maturity to his food now that’s really quite impressive.

Jatz are served with whipped cod roe, and you can still get his spin on the Aussie Devon and tomato sauce sandwich – although here it’s LP’s Quality meats mortadella and a house-made tomato concasse. Salted cucumber and celtuce (thick-stemmed Chinese lettuce) combine with stracciatella for a refreshing moment before the playful carpaccio ‘halal snack pack’ sees wagyu topside garnished in tabouli, garlic, kewpie and finely grated and fried potato. Damn.

There are seven pastas to choose from, and since you’ve got the pig’s head macaroni locked in, shoot for strozzapretti with abalone and oyster mushroom or veer closer to Asia with cold spaghetti, okra, sesame and ponzu.

ACME isn’t just about the delicious fun on the plate. Orr’s food is supported by an energetic, youthful and adventurous wine list by Ed Loveday, cool (loud) beats, service with an affable intent and a casual wine bar meets eating house atmosphere – complete with dynamite lamp fixtures a series of private nooks to accommodate a boisterous crowd that knows how to have a good time. ACME is undoubtedly one of the best nights out in sin city.

Must eat dish: wagyu topside carpaccio ‘halal snack pack’
Instagram: @acmesydney