The making of Automata

Automata is Head Chef Clayton Wells' first solo restaurant, bringing a movable approach to a frequently changing five-course menu. Components stem from Clayton’s varied background at some of Australia and Europe’s dining institutions. The warehouse style space along Kensington Street includes a mezzanine and communal tables. “This wasn’t a quick turnaround restaurant. We had time on our side, to do things properly,” says chef Clayton Wells. Looking after the interior and working closely with Wells was Matt Machine, an architect who also specialises in motorbikes and steel sculpture.

Video by Jason Loucas

Edit by Danny Tait

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