Blackwattle Singapore

What do you think about Blackwattle Singapore?

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Matt
INFLUENCER
56 reviews
7.5
30 July 2018
Great video whoever put it together. The restaurant looks pretty chic and the menu seems quite diverse. Pictures do paint a thousand words. We will do a lunch this week

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Sorry to hear they are closing up end of August
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John
ELITE
118 reviews
8
29 July 2018
Credit: Rubbish Eat Rubbish Grow. Taking over Zott’s, Blackwattle restaurant at Amoy Street borrows its name from a species of trees native to Australia, and serves–no surprise here–Australian food. A smart move opening an Australian restaurant, given the Michelin Guide’s penchant for the cuisine. 35 year-old Australian Clayton Wells who opens Blackwattle is the chef of Automata, which ranks 9th best restaurant in Sydney by Australian Financial Review. At 19 years old, Wells was an apprentice in a hotel kitchen before moving on to eminent Sydney restaurants such as Quay and Tetsuya’s. We like Blackwattle because the dishes are easy and clean; nothing very complicated, just letting the integrity of the ingredients to speak for themselves. We also like that it doesn’t try anything funny. For example, the barramundi, an Australian fish, is simply pan-seared, which should be the way fresh fish be cooked. The service for a new restaurant is impeccable. Kudos. In fact, the service was so good that we didn’t paying for $5/pax for Singapore’s already-filtered water filtered through the Norqac system. We paid $62 per pax for lunch. read the full review on https://rubbisheatrubbishgrow.com/2017/10/18/blackwattle-singapore/

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7.75
2 comments
 
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