In Sydney? You can only try this menu tomorrow night

Nov 16, 2015

Automata has created a one-off menu for our delicious. reader dinner and there's a still a few tickets left.

After months of anticipation chef Clayton Wells’ (ex-Momofuku Seoibo) new restaurant Automata, at The Old Clare Hotel in Sydney, is in full swing, hitting all the right notes with playful dishes and a fresh approach to fine dining.

delicious. is excited to present the first reader dinner at this venue, featuring five curated courses with paired drinks. “Wells’ 5-course degustation takes the diner on a journey of discovery in the sensual world of texture and flavour,” says delicious. managing editor Shannon Harley, who was one of the first in the delicious. team to try out the food at the new hotspot. It’s worth it just for the bread rolls with chicken-infused butter, but the series of snacks, starters and mains toe the line between accessible and innovative: “Salmon skin fried to a crisp, and tossed with ‘salt and vinegar’ is genius use of a kitchen byproduct,” says Harley, “and better than anything from a packet made from a potato.”

Along with snacks like the fried crisp salmon skin with yuzu emulsion to start, diners can expect umami-laden seared skirt steak with shiitake and brown butter, and a walnut ice cream with blood plum to finish. All dishes will be matched with drinks selected by ex-Pilu sommelier Tim Watkins. “I wanted to create a fun neighbourhood place that people will keep coming back to for a good time,” says Wells. “The food is fine dining, but fun.” There are still a few seats remaining so get in quick to secure your place at Sydney’s hottest new opening.

MENU:

Fried fish skins, yuzukoshõ;

Gem lettuce, violet mustard

Moriki Shuzo Tae No Hana: Kimoto Sake, Mie Japan 2014

Mackerel, leeks, black garlic & malt vinegar

Rodenbach Red Ale, Belgium

Hapuka, cured roe emulsion & seaweed

Brian ‘Field’ blend, Tamar Valley Tasmania 2015

Inside skirt, shiitake, tamari & brown butter

Muhr-van der Niepoort ‘Samt & Seide’ Blaufränkisch,
Carnuntum Austria 2012

Walnut ice cream, aged mirin & blood plum

Dessert ‘cocktail’