With stints at Quay, Tetsuya’s, noma and Momofuku Seiōbo, Chef Clayton Wells brings serious culinary credibility to Automata for owner Loh Lik Peng, who has successfully transformed the Old Clare Hotel and former CUB building. The open kitchen and communal table set the tone for the casual but edgy vibe that makes for an engaging experience, upstairs or downstairs, with one of Sydney’s most professional front-of-house teams.
Impressively, the innovative dishes served since opening have established Automata’s DNA – refined but accessible. A simple, but visually stunning assembly of black plum, earthy roasted beetroot, oxalis and a resonance of mustard oil makes for a well-balanced and zesty starter. Similarly, fresh and well-executed octopus is perfectly matched with fennel and black ink, punchy XO chilli and red vinegar. Flawlessly grilled beef heart, with burnt onion and pepperberry pickles, delivers smokiness, texture and a haunting thyme note.
PSST! Trust personable Sommelier Tim Watkins to sync his eclectic selections with laser-like precision.