Dining Out 1 minute 16 October 2017

First Look: Blackwattle

A sneak peek at what Australian chef Clayton Wells has up his sleeves at his brand new Singapore outfit.

Australian

New restaurant Blackwattle along Amoy Street adds to the growing list of Australian outfits springing up here in Singapore. Helmed by chef Clayton Wells, who also oversees Automata in Sydney, Blackwattle is a collaboration between the chef and Loh Lik Peng, founder of hotel and restaurant group Unlisted Collection.

The five-course menu here changes regularly, based on what the team finds at local wet markets. Here's a preview.
Stracciatella cheese, tomato, kombu and shellfish oil.
Stracciatella cheese, tomato, kombu and shellfish oil.
Grilled duck hearts, burnt onion mustard, smoked salt uni toast, fermented pumpkin powder.
Grilled duck hearts, burnt onion mustard, smoked salt uni toast, fermented pumpkin powder.
Roasted grain parfait, calamansi curd and black sesame with dried mandarin.
Roasted grain parfait, calamansi curd and black sesame with dried mandarin.
Written by Michelin Guide Digital-Singapore

 

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