Eat

Celebrate the Land and Sea of NSW at nel.

Chef Nelly Robinson likes to keep things interesting … that’s why he changes the degustation menu at his bunker-esque restaurant every eight to ten weeks.

Nelly’s latest menu, Land and Sea, is inspired by and celebrates the produce and artisan purveyors of NSW.

 

Beach Pebbles


Starting with a serving of Beach Pebbles and finishing with a Corn Pop, nel.’s Land and Sea of NSW degustation will have guests feeling giddy with excitement about how Chef Robinson has encapsulated the Land and Sea of NSW into these exceptional dishes.

 

The new, locally focused degustation menu supports local providers such as Pepe Saya, Malfroy’s Gold, Made By Cow, De Costi, Wholegrain Milling Co, Newcastle Greens, Archie Rose and Joadja Distillery.

 

Under Chef Robinson’s hands, this beautiful local produce is turned into dishes such as the incredibly unique tasting BBQ Prawn with wasabi mayonnaise and bisque (main pic); the much-anticipated Pork Doughnut; an almost too gorgeous to eat Edible Garden; and a very special ice cream made from baby corn and caramelised popcorn.

 

Pork doughnuts


When asked why he was inspired to create this menu, Nelly explains, ‘Unfortunately, I find that the quality of supermarket produce in Australia is quite poor. I believe that we really need to start looking after our local producers and supporting good artisan purveyors, or we will lose all our best produce to commercial farming or overseas buyers.’

 

He continued, ‘Now, more than ever, rather than buying ingredients from the supermarket, it’s so important to support your local butcher or take the time to visit your local farmer’s market’. He adds, ‘You’ll actually never want to go back when you realise the difference in quality and taste is so palatable!’

 

Corn pops


The creativity and iconic inspiration are not reserved simply for the menu either, with many of the drinks reflecting the theme. For example, the Royal Botanic Garden, which features Joadja gin from the Southern Highlands combined with lemon and a house-made sparkling Jasmine Tea and finished with a house-made syrup of jasmine flowers, or the Pavlova – Archie Rose vodka is the predominant spirit here and this cocktail is a twist on the iconic Australian dessert. The menu can also be paired with wine from some of NSW’s best wine regions: Mudgee and the Hunter Valley.

 

Diners can experience Nelly’s utterly unique dining encounter at Sydney-based restaurant nel. from 10 September 2019. And they should! As Nelly says, ‘NSW and Australia in general has such incredible produce to cook with. If we don’t continue to support our local farmers and providers, we will continue to lose this produce to overseas markets, which would be a damn shame.’

 

nel. : Land and Sea of NSW – A Degustation

75 Wentworth Avenue, Sydney, NSW, 2000

(02) 9212 2206

Bookings available now for dining between 10 September and 9 November. Book online at https://nelrestaurant.com.au/

Cost: $118; optional beverage matching $95



And check out our interview with Nelly Robinson – click here