Blackwattle, the Singaporean sister to Sydney restaurant Automata, is open. The 50-seater on
Chinatown's Amoy Street occupies a former shop-house and is split
over two levels with an outdoor terrace upstairs to enjoy the
city's balmy nights.
While there's certainly a dialogue between the two restaurants,
Automata chef Clayton Wells has made the most of Singapore's
produce when designing Blackwattle's menu, with nods to the
island's cuisine popping up in dishes, like the white pepper broth
with king crab. Wells' partner in Automata, Singaporean hotelier
Loh Lik Peng, is again his backer, and the kitchen and floor teams
are a mix of locals and Sydneysiders.
We spoke to Wells about how Blackwattle has developed and what
diners can expect.
Blackwattle, 97 Amoy Street, Telok Ayer,
Story by Emma Breheny, photography by Nikki
The Blackwattle team (l-r): Sous chef Lilia McCabe,
executive chef Clayton Wells, restaurant manager Antonia Reusser,
head chef Joeri Timmermans.