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Special ingredients at Blackwattle for Australia Day

Since the opening of award-winning chef Clayton Wells’ first restaurant in Asia, Blackwattle has set the tone in the local F&B scene by progressively utilising the best seasonal ingredients. With both local and overseas influences being a significant part of the Blackwattle concept, high-quality Australian produce is incorporated in its regularly changing set lunch and dinner menu.

In line with Australia Day (January 26), executive chef Clayton Wells and head chef Joeri Timmermans are including some of their favourite ingredients from Down Under in Blackwattle’s menu to create an intriguing gastronomic experience with minimal fuss.

Australia is the origin of various pristine ingredients from land and sea, including exquisite proteins. Examples of the finest Australian proteins used at Blackwattle are Fremantle octopus (WA) and beef from renowned producer David Blackmore (Victoria). The best flavour profiles are brought forward in the final dishes by applying refined techniques that enhance the natural taste.

Australia’s culinary heritage features a range of distinctive fruits and vegetables. These native ingredients are known for their great diversity of flavours, such as bright scarlet quandongs which contain a significant level of antioxidants, desert limes with a distinct tangy flavour as well as briny saltbush.

To celebrate Australia Day, Blackwattle’s regularly changing menu will feature various dishes that incorporate native Australian produce (limited availability):
• Rice crisp, creme fraiche and bush tomato
• Steamed Ling, fermented daikon and citrus broth, desert lime and coastal greens
• David Blackmore wagyu tri-tip, burnt onion mustard, grilled saltbush, quandong jus
• Barley ice-cream, rhubarb & vanilla, muntries, riberries & lemon aspen

Opening hours:
Lunch: Monday – Friday, noon until 3pm
Dinner: Monday – Saturday, 6pm until 11pm

For reservations:
www.blackwattle.com.sg

Blackwattle
97 Amoy Street
Singapore 069917
Contact Number: 622 422 32
Email: [email protected]

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