Share this article
Singapore restaurant REVIEW:
Blackwattle

  • Blackwattle
    Fried Jerusalem artichokes and sunflower seed miso
  • Blackwattle
    Grilled beef short rib with carrot and kelp puree
  • Blackwattle
    Blackwattle

Blackwattle is award-winning Australian chef Clayton Wells’ first restaurant outside his home country, bringing to Amoy Street contemporary Australian-influenced fare in three- and five-course menus. The menu styling is inspired by the likes of Wells’ original venture Automata in Sydney; the same bold style of cooking continues in the Blackwattle menu through unique dishes such as the grilled beef short rib with carrot and kelp puree, pumpkin seed sorbet and charred octopus.

In maintaining the presentation of fine dining in a casual setting, local firm Akira Kita Architecture was brought in to design the space—a cozy 60-seater shophouse now with a raw industrial aesthetic. On the second floor, a fun, casual bar serves both the full Blackwattle menu and cocktails paired with bar snacks like the fried Jerusalem artichokes and sunflower seed miso. The furniture pieces are unique custom designs specially developed for Blackwattle; a signature aircraft chandelier from London hangs from the ceiling, creating a soothing, elevated ambience for your equally elegant meal.

Share this article
Phone: 6224-2232
Blackwattle, 97 Amoy St., Singapore, 069917 Singapore

Nearest Train:

Telok Ayer

Opening Hours:

Mon-Fri noon-3pm, 6-5:03pm; Sat 6-11pm

Cuisine:

Australian

Open Since:

October, 2017
0
 
 
Blackwattle
SPECIALChope Restaurants
Oriole Coffee + Bar
The chic cafe is reinvented as an equally chic space with more creative drinks (coffee cocktails...
Whitegrass
Chef-owner Sam Aisbett at the new Whitegrass has worked with big-name chefs like Tetsuya Wakuda and...
Salt grill & Sky bar, Singapore
Conceptualized by Australian chef-restaurateur Luke Mangan as a more casual outpost of award-...
Photo credit: Cheek by Jowl
Led by husband-wife duo Rishi Naleendra and Manuela Toniolo (who opened the lovely, produce-driven...

News