Inspired by The Old Clare Hotel’s industrial stylings, it is clad head-to-toe in polished concrete with quirky mechanical light fittings made from upcycled motorbike parts. The theme continues in the kitchen where a rotated eight-course tasting menu showcases technical skill and artistry. 

Turns out, there’s no robot behind the lightly pickled grape tomatoes. Each glistening orb is painstakingly hand-peeled before being plunged into a cold consomme of tomato, thyme and sherry vinegar. Wells cranks up a wood-smoked wagyu tri-tip with a fresh wasabi salsa and peppery spring onion sleeves.

Desserts come with all the bells and whistles. Fruit and nut fans will love the pumpkin seed sorbet showered in freeze-dried mandarin segments. Opt for the beverage pairing or fuel up with an expertly made cocktail – our pick is the whisky-spiked Kentucky Iced Tea. Service is warm and knowledgeable. This is one slick operation indeed. Clayton Wells will be powering down Automata this December so book in now for a final ride.

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