Clayton Wells // Monday 14 October
Our Yellow Presents… series brings great chef talent from around Australia into the Yellow kitchen to see what they can do with a vegetable-only menu.
The final guest chef for 2019 is none other than Clayton Wells, Chef and Co-Owner of Automata and A1 Canteen. He’ll be taking over the Yellow kitchen on Monday 14 October.
Clayton has always had a passion for food. He began his career working in the kitchen at three-hatted Sydney restaurant Quay, where he was chef de partie in Peter Gilmore’s brigade and later moved to Tetsuya’s where he was a junior sous chef.
After a stint working in Michelin starred kitchens in Europe, in 2015 Clayton opened his first solo restaurant, Automata and has since won a swag of awards including being awarded 2 hats in the prestigious The Sydney Morning Herald Good Food Guide. In mid-2018 Clayton opened A1 Canteen, a mere 20 meters from Automata, serving dishes that elevate the status quo when it comes to Australian café food. A1 Canteen won Time Out’s ‘best new restaurant’ a couple of months after opening.
For Clayton, the opportunity to create an entirely plant-based menu at Yellow is seen as a “very welcome challenge”, one where he is able to think differently about the way he pulls a menu together and “lean on ingredients in a different way.”
In terms of what guests can expect from the chef on the evening, Clayton says that we will be able to recognise a lot of the same flavours and techniques he uses at Automata , “but this time vegetables will be the hero of each dish. It’s an exciting time to be cooking as it’s when Spring vegetables such as asparagus and artichokes are at their best”.
Book via firstname.lastname@example.org, by phone (02) 9332 2344 or online
Tickets are $130 per person for snacks and five vegetarian courses with wine matches available too.
Water kimchi, salted turnips, ginger & lemon oil
Bush tomato cream, brik pastry & herbs
BBQ pumpkin vol au vent
White asparagus custard, spears poached in white miso, nasturtium & mustard oil
Pecora Dairy sheep’s curd, globe artichokes poached in sake lees, radish flowers, herb & wasabi oil
Pasta, dried tomatoes, fermented chilli butter, fennel, marigold & black lime
Hispi cabbage, fermented mushroom, buckwheat & thyme
Yoghurt sorbet, black grapes, yuzu, shiso & kelp oil
*Menu subject to change