Named as The Weekend Australian Magazine’s hottest chef of 2016, Clayton Wells has a work history that includes a bucket-list of restaurants from around the world having worked for 15 years with the likes of Momofuku, NOMA, Quay Restaurant and Tetsuya’s before opening Automata in Sydney in September 2015.
The idea behind Automata is to translate fine dining food into a more relaxed setting. Wells combines the fine dining style of food he likes to cook with, and the casual restaurant feel that he enjoys eating in (with more flexible hours and fewer rules).
Automata has a real cult following in Sydney (highly Instagram able food) and is known for some of the most dynamic cooking in Australia. The dishes on Clayton’s regular five-course tasting menu change up every couple of weeks.
This August, Clayton Wells will be thrown into the Culprit. trenches to work together with chefs Kyle Street and Jordan MacDonald to design and deliver an Automata 5-course specialty, in keeping with an emerging ‘bistronomy’ style of dining.
Here is Clayton's menu design for these two special nights
SNACKS - Seaweed & rice cracker, kombu cream, tua-tua clam, xo chilli & red vinegar
COURSE ONE - Pink snapper tartare, crème fraiche, yuzu kosho, hibiscus
COURSE TWO - Steamed napa cabbage, fermented mushroom butter, buckwheat, dried venison liver. (image below)
COURSE THREE - John Dory, roe emulsion, sour cucumber, broccolini, broccoflower, wakame & lemon dressing.
COURSE FOUR - Slow roasted lamb rump, eggplant puree, arame, brown butter & tamari sauce
COURSE FIVE - Mandarin posset, pumpkin seed, freeze dried blackberry, citrus jam
Do not miss the chance to experience one of the most exciting chefs in Australia right now at one of the hippest restaurants in Auckland.
Special thanks to our partners: Negociants NZ, Church Road and S.Pellegrino & Acqua Panna.
Click to read the Viva article about Clayton Wells
Dietary requirements must be advised 2 days in advance
Menu can be subject to change due to unforeseen circumstances