Started by chef Clayton Wells of Sydney’s highly rated Automata and Unlisted Collection, the kitchen is helmed on a day-to-day basis by head chef Joeri Timmermans.

As with Automata, Blackwattle serves a modern Australian cuisine rooted in clean flavours, prime seasonal ingredients and minimal fuss. Start with the crisp moreish wafers of rice crisps topped with a za’atar-laced crème fraiche, then follow up with signatures such as the grilled Freemantle octopus with squid ink that’s lightly spiked with red vinegar and XO. Meat lovers will appreciate the sheer size of the Ranger’s Valley Black Angus short rib, and its taste even more. The meat is braised for 36 hours, then finished on the grill for a lovely smoky char on the outside. The homemade bread and creamy whipped butter served here are really quite excellent too.