Clayton Wells of Automata Opens Blackwattle in Singapore | SENATUS



Clayton Wells of Automata Opens Blackwattle in Singapore

11 October 2017

By Natalie White

Named as The Weekend Australian Magazine's hottest chef of 2016, Clayton Wells earned his chopsworking in the kitchens at famed Australian restaurants Quay, Tetsuya's and NOMA, before helming his own creation, Automata in Sydney's Kensington Street.

This month, the award-winning chef opens his first restaurant outside of Australia, here in Singapore.

As part of the Unlisted Collection - an umbrella brand chaired by Singapore's Loh Lik Peng which operates unique, high quality boutique hotel properties and restaurants in Singapore, London, Shanghai and Sydney - Blackwattle will offer contemporary Australian-influenced three and five-course menus along with à la carte options, with dishes that reflect Clayton's travel experiences.

"I’m really excited to bring our style of cooking and restaurant to Singapore. We will continue to showcase the best produce in a fine dining presentation yet in a casual, unpretentious setting." explains Clayton.

The design of the 60-seat restaurant and bar located at Amoy Street is influenced by a raw industrial aesthetic, while respecting the buildings original interiors.

Highlights include an eye-catching aircraft chandelier from The Rag & Bone Man in London and soft bottle-green leather banquettes. The furniture pieces are unique custom designs, developed especially for Blackwattle.

Upstairs, guests are welcome at a bar where they can enjoy the full Blackwattle menu or simply sip cocktails paired with bar snacks.

Blackwattle will be helmed by head chef Joeri Timmermans (left, pictured above with Clayton), who has most recently been in the role of sous chef at Automata in Sydney.

The two had met back in 2013, when Timmermans was as a junior sous-chef at Momofuku Seiōbo whilst Clayton himself was the sous-chef at the time.

Key creations at the Blackwattle, permeated from Automata's menu include:

Grilled beef short rib, carrot, kelp puree, dill pickled cucumber

Pumpkin seed sorbet, burnt meringue, freeze dried plum

Charred octopus, fennel, squid ink, XO, red vinegar

Grilled duck hearts, burnt onion mustard, smoked salt Uni toast, fermented pumpkin powder, shio kombu

King crab, braised pumpkin seeds, egg yolk, white pepper broth

Clayton will oversee both restaurants, dividing his time between Sydney and Singapore.

97 Amoy Street
Tel: +65 6224 2232
Open for lunch, Monday to Friday.

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