New to the Ann Siang Hill neighborhood, Blackwattle serves up vibrant Australian cuisine in a modern, industrial space. Opened by acclaimed Australian chef Clayton Wells — of the massively popular Automata in Sydney — the 60-seater restaurant and bar is his first venture overseas, and it bears influences from the fresh and bold creations of its cousin Down Under.
If you’re not up to speed on the dining scene, just know that Wells’ background comprises a long line of top-notch Australian and European restaurants, including Viajante in London, as well as Quay, Tetsuya, and David Chang’s first Momofuku outside New York — all in Sydney.
Besides the sleek space on the first floor, Blackwattle also features an upstairs bar for casual hangout sessions, where customers can sip on cocktail concoctions and snack on bar bites or plates from the main menu.
Just like Automata, expect the fare at Blackwattle to undergo regular changes on the three- and five-course menus, as well as the à la carte options.
Helmed by Joeri Timmermans, the 28-year-old head chef who was sous chef at Automata, the kitchen whips up dishes like grilled short rib with carrot and kelp purée; charred octopus with fennel, squid ink, XO and red vinegar; fried cheese, tapioca and espelette pepper; and pumpkin seed sorbet with burnt meringue and freeze-dried plum.
Also expect to see seaweed, one of Wells’ favorite ingredients, make an appearance in different forms on savory and sweet dishes — including the dessert of yogurt sorbet, shiso, oxalis, and black grapes.
But since the chefs switch things up every so often, you’ll see a lot more experimentation with ingredients as the months go by. Just be prepared to cough up quite a bit for a meal here — the five-course dinner menu will set you back at least $115.
Before you go, take a look at some of the beautifully plated dishes below.
Blackwattle is at 97 Amoy St, 6224-2232. Mon-Fri noon-3pm, Mon-Sat 6pm-11pm.
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