Acme Fire Cult

Chefs Andrew Clarke and Daniel Watkins believe in leading with vegetables. They feel that the real challenge and test of their skills is to make vegetables as delicious and appealing as any big, mouth-watering joint of meat – a challenge they both embrace, and which they feel pushes them to be more creative. But where meat is concerned, Acme takes pride in sourcing some of the best meat and fish that can be had in the country, and when cooked simply over fire, it’s just going to taste amazing. Another key part of Acme Fire Cult is making use of surplus waste and by products – be that from the brewing process at 40FT, our neighbors at Dusty Knuckle Bakery, or whatever may be given to us, Acme tries to be as zero-waste as possible. The team are constantly working on various ferments and pickles to use in the restaurant. The bar shelves are stocked with an array of jars and bottles, and you’ll see barrels littered throughout the restaurant, containing things like ancho hot sauce, zero-waste kimchis & nukazuke pickles. And if you want to take a little bit of the Acme experience home with you, ask the staff about our house-made sauces – we have a limited number in stock but plan on having a larger range coming soon. The Acme Fire Cult menu changes daily, embracing not seasonal availability, but getting right down to the micro-seasons of the best possible produce. So, while the brand & restaurant itself may still be evolving, the food will always reflect the skill, experience, and passion of Acme’s chefs. And so, when you pay us a visit, we can guarantee you this: the food will be delicious, you will leave smelling like smoke, and you just may join a cult.