Winter at Automata sees the introduction of the ‘on the fly’ menu - a three course menu for $65.
The menu brings back favourite dishes from chef Clayton Wells menus over the last three years such as; steamed hapuka, dory roe emulsion, kombu butter, sea blite & laver,spaghettini pasta, fermented mushroom butter, toasted buckwheat & fried parsley and pumpkin seed sorbet, mandarin, bitters meringue, pumpkin seed oil, with a choice between two dishes per course. The optional wine pairing will be $35 for three glasses.
“I get asked weekly about the hapuka dish, so I thought why not put it back on the menu for winter and give Sydney another reason to forget about the cold and get out into Sydney’s restaurants with their mates.”
- Clayton Wells, Automata
The menu will be available to the first 30 guests sitting booking between 6-6:30pm for dinner Tuesday to Friday (and between 12pm -3pm Friday lunch).