If you have ever dined at the Surry Hills restaurant nel. you would know to expect anything but ordinary. British-born chef Nelly Robinson is renowned for bringing creativity and theatrics to his degustation menus and his latest offering is no different.
Kicking off on 14 January until 4 April at nel., Nelly will be reinventing Australian summer classics including the iconic Bunnings Sausage Roll, smashed avocado, Weetbix and milk, vegemite toast and cherry ripe chocolate.
The Aussie-themed menu was created to support Australian farmers and those doing it tough during the worst drought and bushfire season the country has ever seen.
To help out, Nelly has teamed up with Rural Aid and will be donating $5 from every degustation. These donations will go towards the charity’s Buy a Bale campaign, which assists in the distribution of fodder (hay), hampers water and financial aid.
“Supporting our local farmers and suppliers is an essential part of nel. restaurant,” explains Nelly.
“Seeing our farms starved of water and now fires raging pains me personally, but it is also severely impacting the produce that is being put onto Australian plates,” he added.
What’s on the menu?
For $128 per person (plus $95 for matching wines and cocktails) guests will be treated to a selection of 11 unique dishes inspired by iconic Australian favourites.
To prepare your palette for what’s to come, the menu starts with ‘ice creams at the beach’ which has been recreated into a savoury smoked eel interpretation, with smoked eel mousse, waffle cone and native dukkha, caviar and nori for toppings.
Following that, you’re bound to love the entrees including Nelly’s re-invented potato scallops, vegemite focaccia and the bunnings sausage sizzle. As for mains, you’ll delve into treacle soy salmon, smashed avo, bugs + squid and – a summer favourite – BBQ lamb. To top it off is a trio of desserts starting with Weetbix + milk, big red rock and a new twist on the original cherry ripe.
Even the cocktail menu has taken on an Aussie theme, with the likes of the Vegemite Old Fashioned and Outback Mule (mixed with lemon myrtle curd, strawberry gum vodka, ginger beer and mint). However, our top pick would have to be the Tim Tam Slam Dessert Cocktail, featuring wattleseed vodka, Mozart chocolate liqueur, Baileys and cream, served on the rocks with mini Tim Tams.
Cost: $128 per person, plus $95 for matching wines and cocktails
Bookings are available from 14 January through to 4 April 2020. Opening hours are Tuesday–Saturday, from 5.15 pm to late.
Book or find out more: nelrestaurant.com.au/reservations/