Automata chef Clayton Wells to helm restaurant at Sydney Modern Project

When Clayton Wells announced he'd close his Chippendale restaurant Automata, Sydney eat streets echoed with rumours of what's next for the chef.

Well, news he'll steer a restaurant at the Art Gallery of NSW extension – the Sydney Modern Project – has arrived out of the ether like a piece of Banksy street art.

With Automata finishing up in December and the sprawling Sydney Modern Project building opening in early December, you suspect MOD. Dining by Clayton Wells has had more stealth planning than an Archibald Prize winner.

The question with Wells has shifted from what next to what's on the menu? Good Food can reveal his all-day restaurant will serve up lamb shoulder with za'atar, fried prawn sandwiches and coconut sorbet with black sesame and freeze-dried plum. You can wash it all down with harbour views.

Wells isn't the only food arrival. Indigenous elder Aunty Beryl Van-Oploo – the native ingredient expert who works with the National Centre for Indigenous Excellence – will take up culinary artist in residence duties at the kiosk at the Welcome Plaza, wedged between the gallery's existing and new buildings.

Visitors will tuck into a menu of treats amped up with Australian ingredients: chicken and lemon myrtle pie, wattleseed praline with Daintree chocolate ganache and cinnamon buns, and native ice-creams.

Peter McCloskey's Fresh Collective has been reappointed to manage the art gallery's existing restaurant, cafe, kiosk and events and catering. The current partnership between Fresh Collective and chef Matt Moran at the Art Gallery Restaurant, Crafted by Matt Moran, will continue.

And industry figures Palisa Anderson and Mindy Woods will steer activations and special menus at The Gallery Cafe.

The existing Art Gallery Restaurant and The Gallery Cafe are both currently trading.

MOD. Dining and the new kiosk will open Saturday, December 3.