Navi x Kiln: A Tasty One-Night Only Collaboration

Two Chefs, One Creative Playground

Julian Hills has made his mark in Melbourne’s dining scene with Navi, a two-hatted gem that consistently delivers on flavour, technique, and presentation. But when he invites Mitch Orr into the kitchen, things are bound to get even more interesting. Orr, the former pasta prodigy of Sydney’s Acme and current chef-partner at Kiln, is renowned for his bold, unexpected takes on familiar dishes. He’s the kind of chef who makes you rethink what fine dining can be, blending Italian influences with a punchy mix of Japanese and Southeast Asian flavours.

While Hills focuses on sustainability and locality, often sourcing ingredients from his roots in Victoria’s Strzelecki Ranges, Orr brings a playful, rebellious energy that shakes up the traditional approach. It’s the kind of match-up that guarantees a dynamic menu where no dish plays it safe, and no palate is left bored.

The Menu: Expect the Unconventional

When two chefs like Hills and Orr team up, you can’t expect a predictable tasting menu. Instead, diners will be treated to ten courses of inventive dishes that are as creative as they are delicious. The evening kicks off with Mitch Orr’s famed crumpet with smoked butter and anchovy—a cheeky, salty bite that sets the stage for what’s to come. From there, expect to see dishes like salted kangaroo with caramelised finger lime and puffed tendon, coral trout paired with honeydew and caper leaf, and Loddon Valley lamb served with charred lettuce and macadamia.

Each course will be paired with expertly chosen wines, making sure every bite gets the attention it deserves. But don’t expect things to wind down quietly—desserts will bring the fun with a refreshing coconut sorbet and blood orange jelly, followed by a comforting, slightly indulgent finale of koji rice, loquat, and salted butterscotch. If that’s not enough to satisfy, a selection of petit fours rounds off the night with a sweet farewell.

Mitch Orr’s Signature Playfulness Meets Julian Hills’ Precision

Mitch Orr isn’t just about pasta, despite his early success at Acme. Since joining Kiln in 2022, he’s made it clear that his talent extends far beyond a single style. His “Italian-ish” approach at Kiln is both inventive and unpredictable, a fusion of flavours that plays with cultural boundaries and delivers something fresh. His crumpets and anchovy Jatz have become the stuff of legends for good reason—they’re dishes that challenge your expectations of what fine dining should be.

On the other side, Julian Hills has long been celebrated for his dedication to sustainability, local ingredients, and thoughtful cooking. Navi is an extension of Hills’ passion for foraging and farming, inspired by his childhood on a 40-acre farm where self-sufficiency was the norm. His menu reflects a deep connection to the land, while his background in fine arts, specifically ceramics, shines through in the hand-crafted plates diners enjoy at Navi. Hills doesn’t just serve food, he crafts an experience where everything—right down to the plates—tells a story.

The Evening in Detail

If you’re keen to experience this meeting of culinary minds, be warned: tickets are limited to just 30 guests, and at $300 a head (including paired wines), they’re going to fly. Starting at 6pm on October 17th, this dinner promises ten courses of flavour-packed, boundary-pushing dishes that you won’t find on any other Melbourne menu.

So, if you’ve ever wanted to witness what happens when two chefs with wildly different styles come together, this is your chance. Snap up a seat before it’s too late—you might just discover your new favourite dish, or at least have one hell of a story to tell at your next dinner party.