BLACKWATTLE | CHEF CLAYTON WELLS OPENS HIS FIRST RESTAURANT IN ASIA WITH UNLISTED COLLECTION

Award-winning Australian chef, Clayton Wells opened his first restaurant outside Australia, in Singapore. The 60-seat restaurant and bar open for lunch and dinner, serving contemporary Australian influenced three and five-course menus
along with à la carte options. The dishes reflect Clayton’s global travel experiences, which showcase interesting, quality ingredients and bold flavours in a modern, yet fuss-free way.

Blackwattle_Charred octopus_ fennel_ squid ink _ XO _ red vinegar
Founder and Director of Unlisted Collection: Loh Lik Peng, commented “I’ve known Clayton since his time at Viajante and we continued that relationship at Automata. I’m really excited to once again be collaborating with him on Blackwattle, especially on home turf. Our relationship has come full circle, from London to Sydney and now to Singapore. It’s been such a fruitful relationship over a long period of time, so when the opportunity to bring Clayton to Singapore came up it just seemed to make perfect sense. I’m really looking forward to Blackwattle’s opening!”

Blackwattle Head Chef_Joeri Timmermans

Head Chef  Joeri Timmermans

Blackwattle will be helmed by head chef Joeri Timmermans, who has most recently been in the role of sous chef at Automata in Sydney. Joeri has worked in several Michelin-starred restaurants including Restaurant Parkheuvel, Beluga and Restaurant de Leuf. Joeri first met Clayton in 2013, when he began working as a junior sous-chef at Momofuku Seiōbo and where Clayton was the sous-chef at the time.

 

Blackwattle Executive Chef Clayton Wells

Blackwattle Executive Chef, Clayton Wells

 

Blackwattle will also feature a fun, casual upstairs bar where guests can enjoy the full
Blackwattle menu or simply sip cocktails paired with carefully curated bar snacks. Highlights include fried Jerusalem artichokes, sunflower seed miso; torched bonito, katsuobushi emulsion and pickled shiso.
With a nod to Automata’s bold style of cooking that transcends geographical boundaries the menu will include:

• Grilled beef short rib, carrot & kelp puree, dill pickled cucumber

Blackwattle_Grilled beef short rib_ carrot _ kelp puree_ dill pickled cucumber

• Pumpkin seed sorbet, burnt meringue, freeze dried plum

Blackwattle_Pumpkin seed sorbet_ burnt meringue_ freeze dried plum

• Charred octopus, fennel, squid ink, XO & red vinegar

Blackwattle_Charred octopus_ fennel_ squid ink _ XO _ red vinegar

 

• Fried cheese tapioca, espelette pepper, grilled duck hearts.

Blackwattle_Grilled duck hearts_ burnt onion mustard_ smoked salt Uni toast_ fermented pumpkin powder_ shio kombu Fried cheese tapioca_ espelette pepper.jpg

 

The restaurant was designed by local firm, Akira Kita Architecture, who were also behind the design concepts for Alchemist Beer Lab and Esquina. Clayton worked hand in
hand with the designer to bring alive his vision of ‘elevated comfort dining’.

 

Blackwattle Aircraft ChandelierBlackwattle Main Dining Room

Blackwattle’s design is influenced by a raw industrial aesthetic, while respecting the buildings original interiors. Highlights include an eye-catching aircraft
chandelier from The Rag & Bone Man in London and soft bottle-green leather banquettes. The furniture pieces (fixed and loose) are unique custom designs, which were developed for Blackwattle. Their common denominator, as it is for the rest of the interior design, is the avoidance of clutter and ornaments. Kita employed the use of unpretentious natural local materials that are not masked, and express their raw structural purpose.

Blackwattle second floor bar

 

Blackwattle_Dining 2Blackwattle_Booth

“I’m really excited to bring our style of cooking and restaurant to Singapore. We will continue to showcase the best produce in a fine dining presentation yet in a casual, unpretentious setting. Our aim is to make our guests feel comfortable; whether they’re dining with company or a quick post-work snack at the bar, we aim for it to be a regular destination in the Singapore dining scene.” — Clayton Wells.
Clayton will oversee both restaurants, dividing his time between Sydney and Singapore.
Blackwattle, situated at 97 Amoy Street, open for dinner, Monday – Saturday and
lunch, Monday – Friday.
For more information and reservations, please visit http://blackwattle.com.sg/
Location and contact details:
97 Amoy Street, Singapore 069917
Contact Number: +65 622 422 32

Email: info@blackwattle.com.sg

Opening Hours:
Lunch, Monday – Friday, 12pm until 3pm
Dinner, Monday – Saturday, 6pm until 11pm

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