Subtle cues build on the establishment's name, engine parts hang humbly above patrons whilst they enjoy dishes that have been meticulously engineered. Plane engine shrouds, internal combustion engines are used as light fixtures; no doubt this place is high concept yet it asks nothing of you, but for an open mind and an open palette. The food is world class, if not world leading. Every dish is one with complexity, courage and at its core a humble idea. I was incredibly impressed with Automata, the way you meet someone for the first time and know that they'll be friends for life.
What a sensation gem of a restaurant this place is.
The menu is carefully thought out and faultlessly prepared.
Each dish has been absolutely delicious!
I highly recommend adding the paired beverages with each course, the food and drinks go so well together.
The staff are so warm and welcoming.
What a wonderful dining experience this has been.
An easy 5/5 stars.
Can't wait to see what the menu is next time we visit.
Rating 4.5 One of the best tasting menu, taste & value, I had in some time. Despite some of the menu dishes sounding a bit mundane, the combinations of flavours and presentation were top notch. My particular favourite were the coral prawns, mushroom pasta, the black Angus, the yoghurt. I’m not normally a yoghurt or yuzu fan, but both gelled nicely here with the meringue & lemon myrtle. The only weak point of the night was the dark choc dessert, the kelp oil was just odd in the combo, a little disappointing to finish the night on this. Overall still loved the night, will definitely be back when they open again.
Visited 17/6/17.
The amuse-boiche are such a nice playful start with the sweet and salty enoki and the torched bonito gets your tastebuds going. I never usually write about the bread but wow it's so fluffy and satisfying with the anchovy spiked cultured butter. The butter train continues onto the amazingly fresh scallops but this time with a zesty twist. Next comes the carbs, umami loaded fermented mushroom sauce with bits of crunchy buckwheat hidden throughout the spaghettini, I could easily go through 2 of these! The grilled short rib was amazingly soft and that dab of burnt eggplant sauce really brings out the beefy flavour. Lastly we have the buttermilk sorbet with kumquat compote and a dusting of chocolate caramel and again my mind was blown by the flavours and how well they meld together unexpectedly. 10/10 highly recommended!!
I had a really great time at Automata. The staff was courteous and the food was beautifully presented and delicious. The deserts in particular were really stand out.
An amazing experience with the 7-course degustation. Great flavours and textures to the dishes. The presentation was spot-on as well. Especially love the pork loin. Not really a big fan of pork before but this one had me converted. The pork was perfectly cooked, tender and juicy and paired perfectly with the sides. Service was excellent and really made our evening.
Truly an amazing dining experience.
Flavours, textures, and atmosphere was all satisfied - very appropriate for any special occasion.
FLAVOURS
Like any great degustation, our palettes were warmed up with little explosions of savory, creamy, and sweet. Once our tongues wagged and revved into another gear, the flavours of each successive dish escalated to match. Flavour profile of the 7 course menu was lovely!
TEXTURES
Smooth, crispy, wet, moist.. it had it all! Very well rounded and thought out menu for 7 courses.
ATMOSPHERE
Intimate - not too dark or bright - not too quiet or loud. The tables were arranged to share spaces with other customers, however, it did not feel cramped or claustrophobic. We were greeted with warmth and the service was sharp. The bill was incorrect at first but they were quick to admit fault and rectify - the vibes were great!
Each dish had both my partner and I pleasantly surprised
![Zomato]( "Recensione")
A brilliant dining experience to be had at this modern restaurant located near Spice Alley in Kensington Street. The service is top notch and very helpful with explanations of each dish that comes out.
Came here as a group and we shared the large table in the middle. Loved the rustic nature of it! They do warn you in advance that tables may be shared but it’s definitely large enough and you definitely don’t feel cramped.
We opted for the 7 course menu which had a cheese course option as well. We started off with some Amuse Bouche (pear, whey, maple & green tea/prawns & xo vol au vent/brick pastry tube, bush tomato cream, herbs). These bite sized delights were the perfect start to the meal. Subtle flavours but interesting bites. Raw Scallops, Creme Fraiche, Rock Laver, Green Apple, Mandarin was fresh raw seafood combined with tangy fruit and seaweed crisp. Roasted Jerusalem Artichokes, Mussels, Marjoram & Sunflower was next. Bread was an amazing bun with a moreish infused whipped butter. There was softness was the artichoke, the chew of the mussel with a lovely purée on the bottom. Poached Dory, Fennel & Ink, Herb Salad, Shallot Oil combines subtle tender fish with a baby herb salad as well as a fennel and ink sauce. Very well though out dish. Sand Crab & Fermented Chilli Pasta, Black Lime & Marigold had a bit of a spicy kick to it but the handmade pasta with the juicy pieces of crab were a joy to eat. Spiced & Smoked Black Angus Tri Tip, Fermented Celeriac, Mustard was offered with the winter treat of truffle for a supplement. I couldn’t say no to it and it definitely added a earthy decadence to the dish. The meat was succulent and well cooked. The celeriac purée added a creaminess and balanced the dish. There is an optional course of Hafod Cheddar Tart, Quince & Rosemary, Sherry Caramel. I took one for the table and was happy I did. The shortness of the pastry was great and topped with the quince and caramel. You wouldn’t be able to see it until you clear the mountain of cheddar on top. Such a treat to eat. Two desserts rounded off the meal. Custard Apple Sorbet, Toasted Coconut Marshmallow was a combination between sharp and sweet. The sorbet wasn’t that sweet and needed the marshmallow to provide the balance. It was complex as the toastiness added a little bitterness too. Another dessert to boggle the mind was the Caramelised White Chocolate & Porcini Cheesecake, Blueberry which had the sweetness of white chocolate and the earthiness of porcini cheesecake centre dusted with the blueberry powder. A nice play between sweet and savoury.
Overall definitely glad to have finally make it here. Well worth a visit.
An infusion of flavours not to be missed. You definitely can’t enter with a closed mind.
Each dish is perfectly curated to a high standard and the coupling ingredient you would never think in a million years would stand hand in hand. For instance.. the yellow fin tuna, fermented chilli & kefir cream or black current sorbet and rosemary.
Try it if you dare. Clayton, you’re a genius.
Great foodie experience. Reasonable bill. Nice wine list. Great silver service. Relaxed atmosphere not great for discreet business lunches, more friends or solo diners. Will return.
Fantastic food. Amazing flavours. Loved the snacks right through to dessert. Service was great. And wide variety of wine available. Highly recommended.
One of the highly rated fine dining reputation I have had recently. The price is pretty reasonable. All the degustation dishes served were really interesting and yummy on my palate. Will definitely recommend and revisit to try different menus.
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)
Definitely have to reserve a table for 6 pax much in advance. The adults tried the $195pp tasting menu, and they created a 3-course kids specially for us. Food was nicely presented. Some dishes are great but some taste was above average only. Service was good.
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.
Great service and a nice restaurant setting. We loved the yuzushu and had about 5 of them. The food was of good quality but a couple of the flavours were a bit hit or miss.
We enjoyed our time here and would come back to try a different menu by this chef.
![4]( "Recensione")
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.
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
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