Terry Durack, Good Food, Sydney Morning Herald, September 29, 2015
All hail then when you find someone who has made butter better. At Chippendale’s new Automata, the just warm, organic, wholemeal rolls come with butter flavoured with anchovy, sunflower seeds and chicken juices. It’s like you’re slathering them with chicken gravy. Holy cow, it’s good.
It tells me that the chef (Clayton Wells, formerly of London’s Viajante and Momofuku Seiobo) is all over the detail at his first-ever restaurant. Mind you, he’s had the time. It has been a long three years since Singaporean hotelier and restaurateur Loh Lik Peng announced he was transforming the Clare Hotel on Broadway into a boutique residential hotel incorporating three different restaurants.
Good Food Rating: 15.5/20
Good Wine List Sommelier of the Year 2015