Pinbone takes over Automata

Pinbone's maple, bacon and pumpkin tart

Pinbone's maple, bacon and pumpkin tart

Pinbone's summer residency in Tassie might be on hold, but that doesn't mean the 'Bones are kicking back. Not at all. On 5 December, a one-off Saturday brunch at Automata is a lock. Sorry, Hobart (high-five, Sydney).

Chefs Jemma Whiteman and Mike Eggert's takeover menu at Chippendale will include Pinbone favourites such as the eggwhite and prawn omelette with pork floss, the creamed corn and fregola with poached egg, and - try to stay calm - the maple, bacon and pumpkin tart (pictured). For the hungover brunch set, there'll also be a chicken burger and doughnut included in the five-course set menu, plus Single Origin coffee and watermelon juice.

Automata chef Clayton Wells will jump the pass to pull up a stool at the communal table, while Pinbone manager Berri Eggert and the original Woollahra crew will work the floor.

"It's one of the coolest fit-outs in the world, with one of our best friends and biggest brunch fans running the place," says Mike Eggert. "It's far too shiny and clean so we want to come and mess it up."

Bookings for brunch will be taken via email only and Automata will be giving away eight "golden tickets" at random during their next two Sunday lunch services.

Veruca Salt, you better get in line. This one's bound to sell fast.

Pinbone takeover Automata, $50 per person for five courses, excluding drinks. Saturday 5 December, 10am-midday, Automata, 5 Kensington St, Chippendale, NSW, (02) 8277 8555. To book email info@automata.com.au


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
KingFish opens, sampling poke, hip-hop and matcha treats
07.09.2017
Bridge Bon Appetit, the latest addition to Hubert, opens tonight
06.09.2017
Get to know Orana, Australia's Restaurant of the Year 2018
25.08.2017
Pinbone teams up with Merivale for a new pop-up
15.08.2017
Melbourne is now home to a Champagne vending machine
11.08.2017
On the Pass : Giovanni Pilu, Pilu at Freshwater
11.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...