Clayton Wells today opens the doors to A1 Canteen, a casual all-day venue that sits just 20 metres away from Wells’ famed restaurant Automata. The new Chippendale eatery will offer breakfast, lunch, and dinner, take-away coffee, pastry, and sandwiches. “I’ve been working on a casual concept for a while now,” explains Wells, “We tested it out with auto.lab, and we’ve been waiting for the right space to open something permanent. Finding a site directly across the road from Automata was a dream. “A1 Canteen will be our take on casual and will have the same principles as Automata in terms of interesting produce and a strong dedication to quality, just more casual. I wanted to create a venue that no matter what time of the day it is, you can go there – there aren’t many of those venues in the area. And most importantly, a place I would want to eat regularly.”

The A1 Canteen menu is set to showcase the merging of interesting ingredient combinations, but in a relaxed setting. A café vibe has been embraced within the space, where guests will be able to tuck into Wells’ take on a Western-style breakfast. There will be granola with black sesame paste, rhubarb yoghurt and sliced pear as well as curried scrambled eggs, partnered with LP’s sausage and English muffin. The lunch offering is similarly intriguing but practical; designed around guests with time restrictions. Pre-made sandwiches will also be available, accompanied by a drinks selection of Single Origin coffee, tea, and juice.

Dinner will see A1 Canteen transform into a chic neighbourhood bistro with a regularly changing menu. The menu hosts a small plates section incorporating dishes like steamed tua tua clams with anchovy butter and lemon, and a burrata with ginger fermented red cabbage and fennel. Mains are heartier options that include a whole yellow belly flounder partnered with espelette butter and fried curry leaves, and a black angus hanger steak with pine mushrooms, brown butter, thyme and garlic. Of course there’s also dessert, where pumpkin crème brulee and a roasted quince with pistachio sorbet take centre stage. A small list of pre-batched cocktails round out the drinks options, accompanied by a curated wine list which boasts many a bottle under $100.

Wells has partnered again with long-term collaborator designer Matt Darwon of GP2 Projects on the interiors and build of A1 Canteen. The warehouse-style building has been designed with the Bauhaus movement of the 1920s in mind. The result is a 60-seater space accented with cherry marble table tops, dark vinyl flooring, and cantilever chairs scattered both in and out of doors. A1 Canteen, Ground Floor, 2-10 Kensington Street, Chippendale, a1canteen.com.au.

Scott Eddington has been named head chef of the venture; a chef who has worked alongside Wells at Automata as well as Morgan McGlone at Belles Hot Chicken. Another important team member is Wells’ business partner Loh Lik Peng of Unlisted Collection. A1 Canteen will be the third business venture for the duo. “Clayton is one of the most talented and highly creative chefs I’ve worked with,” says Peng, “he’s helped transform Chippendale into the amazing precinct it is today, and A1 Canteen will further cement Chippendale’s reputation as one of Sydney’s hottest food and cultural destinations.”