The brainchild of Australian Chef Clayton Wells behind Sydney’s popular Automata, Blackwattle promises simple, uncomplicated cuisine that allows the freshness of the ingredients to shine.
We decided to check it out on the night of its opening and there was already quite a crowd. And no wonder, with Automata ranking 9th among Sydney’s best restaurants.
Blackwattle is named after a type of tree native to Australia. It had a relaxed yet modern ambience with an open kitchen so we could see all the action as we sat right outside it.
We went with the pre-fixe menu for dinner which came up to $115++ per person. But don’t expect the same dishes each time you return. The chef aims to surprise.
So let’s begin with the appetiser of Stormshell Clam, rosemary dashi, aerated cream and the Fried Cheese and tapioca, espelette pepper.
The stormshell clam had a firm texture and was quite tasty, and I appreciated the subtle scent of rosemary. The fried cheese tasted like a regular cracker but went well with the spicy pepper. A decent start.
Let’s move on now to the starter of Amaebi, fennel & ink, parsley, xo & red vinegar.
This dish tasted distinctively Southeast Asian. There was something about the spices used and the savoury sauce that reminded me of something almost Peranakan. But the sweetness of the Amaebi was slightly overwhelmed by the heaviness of the seasoning which was a pity.