INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!

Meet the Chef

Picture of Clayton Wells.

Clayton Wells

Wells opened Automata at The Old Clare Hotel in September 2015, which has been awarded 2 hats in SMH Good Food Guide, 2* in Australian Gourmet Traveller's Restaurant Guide. Clayton was named hottest chef in The Weekend Australian. In 2018 Clayton opened A1Canteen, just across from Automata and open for breakfast, lunch and dinner. A1 Canteen won Time Out's 'best new restaurant' in 2018. Before opening his own restaurants Clayton worked at Quay, Tetsuya’s and opened Momofuku Seiõbo.

804 Verified Diner Reviews

Take it from the experts - we gather information from foodie experts to provide you with valuable inside knowledge and detailed descriptions on restaurants from around the country.

Total Score

804 reviews
Value for money

dined on Sat, 13 Jul 2019

Being asked to finish when the restaurant mismanaged the timing of the degustation was pretty poor form.

dined on Thu, 11 Jul 2019

Delicious food and excellent service!

dined on Wed, 3 Jul 2019

Food and drinks were good, we just had some bad luck with terribly long wait times between some courses (>35min).

dined on Fri, 21 Jun 2019

Food was amazingly delicious! Service was spot on and super friendly, every meal is explained and the head chef came up to us to have a chat! The atmosphere is very cozy and even though there are a lot of people around, it is very easy to get lost in conversation and be intimate with the dimmed lights (feels like everyone else disappears). I enjoyed sitting at the bar, as I can see the working art of the chefs creating the dishes!

dined on Thu, 6 Jun 2019

Great meal & wine. Very enjoyable evening.

dined on Fri, 31 May 2019

Wonderful service. Enjoyed most dishes from degustation.
Lars Saathoff

dined on Tue, 23 Apr 2019

Amazing food with even better-matching drinks! Highly recommend this restaurant!

dined on Thu, 11 Apr 2019

Had banquet menu Main, the pork was really good but bit greasy for us

dined on Sat, 6 Apr 2019

We had the five course menu with a great bottle of Central Otago Pinot Noir. All dishes were tasty, imaginative and beautifully presented, except the poached cuttlefish which was disappointing. Outstanding service.
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Automata on the Fly - 3 course menu

Winter at Automata sees the introduction of the ‘on the fly’ menu - three courses for $65. The menu brings back favourite dishes from chef Clayton Wells menus over the last three years such as; Steamed hapuka, dory roe emulsion, kombu butter, sea blite & laver, Spaghettini pasta, fermented mushroom butter, toasted buckwheat & fried parsley and Pumpkin seed sorbet, mandarin, bitters meringue, pumpkin seed oil, with a choice between two dishes per course. The optional wine pairing will be $35 for three glasses
Max. people
04 Jun 2019 - 31 Aug 2019
Tue, Wed, Thu, Fri 6:00 PM - 6:35 PM
04 Jun 2019 - 31 Aug 2019
Fri 12:00 PM - 3:00 PM
Book special
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About Automata

Flooring it! The guys at Automata have got their foot on the gasl and there’s no sign of them stopping. Ex Momofuku sous chef Clayton Wells has kept his new restaurant venture well under wraps but now it's open and ready to serve. This is Wells' first solo restaurant and he brings a movable approach to a frequently changing Mod-Oz/European style five-course menu. The food is a reflection of the dining room which exerts a sense of freedom and energy that's addictive. Come and experience this new Chippo sensation. Best dish: come and decide for yourself!



Automata Address

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