Dining At Blackwattle

By: Darinee Durai posted Feb 23rd 2018 10:52AM

Image: Dining Room

Blackwattle will also be offering guests a welcome glass of Fuchs und Has Rosé Pet Nat 2015 upon arrival.

The evening promises to be a sleek, unpretentious occasion in an intimate atmosphere.

Prix Fixe
5 courses $115++
glass of Fuchs und Has Rosé Pet Nat 2015
uni, ohba leaf, oscietra caviar
stormshell clam, rosemary dashi, aerated cream
green tomatoes, salmon roe, sea blite, bone marrow
wagyu beef tartare, bonito emulsion, burnt cucumber,
elephants ear, kinome
steamed ling, fermented daikon, Australian succulents
kobe beef skirt, burnt carrot, shimeji mushroom,
tamari brown butter

quader cheese, fig, lavash    +16         
mandarin sorbet, black sesame, strawberries   

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

Image: Stracciatella cheese, tomato, kombu, shellfish oil

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. 

Image: Fried Jerusalem artichokes, sunflower seed miso

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
• Pumpkin seed sorbet, burnt meringue, freeze dried plum
• Charred octopus, fennel, squid ink, XO & red vinegar
• Fried cheese tapioca, espelette pepper

Image: Grilled beef short rib, carrot - kelp puree, dill pickled cucumber

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.

Find Out For More News view all

By: CWA posted Jan 11th 2019 02:02PM

Sustainability; the topic of coversation for F&B professionals... read more

By: WGA posted Jan 11th 2019 04:00PM

The World Gourmet Awards (Formerly the Awards of... read more

By: WGS posted Jan 11th 2019 04:05PM

Photo credit: Forbes Argentina With... read more

By: CWA posted Jan 11th 2019 02:12PM

With the rise of sustainability issues being raised... read more

By: CWA posted Jan 11th 2019 01:58PM

Usher in the auspicious year of... read more

By: CWA posted Jan 04th 2019 02:19PM

Sustainability in food is not just about the... read more