Restaurant News

Pinbone takes over Automata

Pinbone's summer residency in Tassie might be on hold, but that doesn't mean the 'Bones are kicking back...

By Maggie Scardifield
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]

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  • Author: Maggie Scardifield