KIN in the Spotlight

02 March 2023

Since its opening, KIN has been appreciated by publications far and wide. We've rounded up a few of our favourite features so that you can have a read, be inspired, and then come experience the restaurant for yourself!

Good Food | Eat Out

"Kin's two- and three-course set menus are changing frequently but Cassidy says a crowd favourite is an original take on surf and turf: scallop crudo and taramasalata emulsion with torched house-made guanciale (pork jowl)." Emma Breheny

Broadsheet | Food & Drink

"Meanwhile, the acclaimed Terrace Restaurant has been replaced by Kin, a large, convivial light-filled diner. It’s a stunner, with curvaceous brick detailing (both in the inside booths and the outside semi-circle conversation pit), blonde timber and a lush green outlook.

It’s led by executive chef Jack Cassidy (JackalopeBistro Guillaume), who’s developed an ever-changing menu built around two or three courses, and always beginning with a few snacks." Quincy Malesovas

Concrete Playground | Food & Drink

"You'll experience it all via a two- or three-course set spread of modern Australian flavours. Perhaps you'll tuck into a kangaroo tartare elevated with black garlic and rye, rainbow trout paired with dill and smoked chilli, or an assembly of roast eggplant, bush tomato and kale." Libby Curran

The Border Mail | Local News

KIN executive chef Jack Cassidy respects North East produce with modern menu

Forte | Food

"​Featuring circular paving and curved booth seating, KIN has been thoughtfully designed to foster connectivity and socialising. The intimate private dining areas have also been created to continue the ongoing connection to the outdoors through its windows and a skylight. "​




Destination dining at All Saints Estate