Blackwattle is Unlisted Collection’s latest restaurant/bar concept, together with Clayton Wells, head chef and owner of award-winning Automata in Sydney. This long narrow 50-seater restaurant in an old shop house on Amoy Street is a cosy yet masculine styled space with a slate grey palette and low lighting. All the action happens in the open kitchen at the back (score the table right next to it if you are keen foodies and want to see all the plating up). Head chef Joeri Timmermans is at the helm offering contemporary Australian influenced cuisine of three and five-course ($115++) menus along with à la carte options. Plump perfectly cooked Octopus sitting in black XO sauce, fennel puree and shards of crispy fennel may be one of the dishes on your set which changes according to what the team can find at the wet markets. Another dish, might be the cape gooseberries in kelp broth, or if you are lucky the steamed turbot on fermented pumpkin. A la carte dishes range from grilled duck hearts with a sexy burnt onion mustard ($14) to stracciatella cheese, mussels, black garlic, preserved lemon ($26). It’s worth knowing that Blackwattle is extremely accommodating with food allergies – gluten free or dairy free!