Image: Charred octopus, fennel, squid ink , XO, red vinegar
Image: uni, ohba leaf, oscietra caviar Valentine's Day
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.
Image: green tomatoes, salmon roe, sea blite, bone marrow dressing
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.
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’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.
Image: Chefs Joeri Timmermans and Clayton Wells
Image: Roasted grain parfait, kalamansi curd, black sesame, dried mandarin
"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.