Automata

I was very impressed with the design of the menu and thought the flavours were cleverly selected to showcase a variety of native Australian ingredients. There were some flavour combinations (eg kiwi and tomatoes, liquorice and pineapple) I didn’t think I’d like, but ended up really enjoying them! It’s very refreshing to see restaurants use flavour combinations which are not your typical flavours (~Visited April 2021)

First time eating here before the restaurant close definitely (December 17th I recommend to try it). We very much appreciated the different combination of flavours and presentation that went into each plate of the extended tasting menu. The service was flawless and the staff very knowledgeable. The minimalist decore style of the restaurant was also appealing. We’re glad to have experienced it.

Managing COVIDSafe protocols well, Automata spaced their guests further apart on their long communal tables. This created a more intimate atmosphere in the darkened, minimalist, warehouse space decorated sparingly with dangling engine parts. Seated under a light made from what we guessed must be an airline engine, we embarked upon an 8-course tasting menu ($165/head). With barely enough time to neck a lemon Tommy’s margarita ($18) we’re whisked to Western Australia with a scallop sliced up and marinated in marigold oil and an oyster emulsion presented on mother-of-pearl. For a decadent beginning we opted for the Siberian caviar ($18/head) add-on, with the resulting umami bomb drawing up juicy green grapes from our off-dry 2020 Fritz Head ‘Juffer Kabinett’ Riesling ($104). Plucked from a list with considerable mark-ups, it was an enjoyable wine where a lick of sweetness was balanced with plenty of limey acidity. It suited the tiger prawn and taramasalata on crisp seaweed drawn from the snack plate. Like the rest of the menu, this get-you-started dish showed technical excellence, from the thinnest of the cracker, to the toothsome bite to the peas on the green spring goats cheese tart, to the tenderness of the spiced duck heart skewer. Everything is beautifully presented, from a disk of peach and chardonnay jelly topping raw tuna flavoured with fermented chilli (kanzuri) to a thin strip of blackmore wagyu tri tip topped with vividly green spring onion, wasabi and lime. However marinated salmon roe with zucchini, yuzu and sherry sabayon proves so salty it feels less like a course and more like a wine upsell. Briny intensity works better in southern calamari presented in squid ink vinaigrette under translucent sheets of lardo with jalapeño and herb. At the sweeter end, the hectic combination of rosemary and bergamot, tangy yogurt, shiso and soft meringue doesn’t hit the spot. I much prefer a caramelised cheek of ripe mango dressed with the rattling Colombian cascabel chilli and juicy pearls of fingerlime. It’s a compelling argument for simplicity working best.

First time eating here and it was highly recommended by friends. Not my usual type of restaurant or cuisine but wanted to try something different for a special occasion. We very much appreciated the different combination of flavours and presentation that went into each plate of the tasting menu. The service was flawless and the staff very knowledgeable. The minimalist decore style of the restaurant was also appealing. While it was a costly dinner with the beverage pairing added in as well, as a special occasion once off, we’re glad to have experienced it.

I’ve been here three times first two times are before COVID, I’ve attend again yesterday, the menu makes me feel disappointed, spanner crab is on the average level, duck heart and all the tarts are good, yellow fin tuna confused me on the matching flavor does not combined nicely, poached asparagus does not drain the water completely it’s make the sabayon watery, calamari I have to give a thumb up it does tasty. Chicken jus and anchovy butter was amazing at last two times I have even ask for more bread, but this time the butter taste just it salted butter, I can not taste any chicken or anchovy flavor. Wagyu is okay but the salad taste so wired Caramelized mango confused me as well, I can taste the sourness from finger lime sweetness from mango, bitterness from caramelized and a little bit spicy from cascabel chilli, but that does not match with each other. Final yogurt sorbet is just on the average. It used to be a decent restaurant, however, they really need to improve their menu and level after lockdown!!!

Had a fantastic time celebrating my partner's birthday. Many tasting menus I've tried sacrifice taste for aesthetics, but here each dish looked good and tasted amazing. Also got the chance to chat with Clayton, the head chef. Personable, friendly and showed a real passion for his craft. We'll definitely be back. Big thanks to all the staff who made it such a lovely experience