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Chef Nelly Robinson captures the essence of Australian Summer in his latest degustation menu

Aussie Classics reimagined

Chef Nelly Robinson’s latest degustation menu will pay homage to our favourite memories of an iconic Aussie Summer, while still expressing the signature nel. style of quality ingredients, theatrics and flair.

 

From 14 January 2020 to 4 April 2020, Nelly is putting his spin on all the Aussie classics, such as the Bunnings Sausage Sizzle, Potato Scallops, Vegemite Focaccia, Smashed Avocado and even BBQ Lamb.

 

The classic summer’s day ice cream on the beach will be drastically recreated into a savoury smoked eel interpretation, with smoked eel mousse, waffle cone, native dukkah, caviar and nori. This might sound a little crazy, but trust us, it works!

 

Potato scallops


Bunnings sausage sizzle


Vegemite focaccia


Treacle soy salmon


Smashed avocado


Bugs + squid


Weetbix + milk


Big red rock


Cherry ripe


For the sweet portion of the meal you can expect Weetbix and Milk, Cherry Ripe and Ayers Rock in dessert form, with a tempered chocolate rock, roasted macadamia, lemon myrtle ice cream, quandong jam and red velvet crumbs.

 

Australian Degustation menu

ice creams at the beach

potato scallops

bunnings sausage sizzle

vegemite focaccia

treacle soy salmon

smashed avocado

bugs + squid

bbq lamb

weetbix + milk

big red rock

cherry ripe

 

Cocktail menu

Davidson’s Sour

Brookie’s Slow Gin, Davidson plum, lemon, egg white

Outback Mule

lemon myrtle curd, strawberry gum vodka, ginger beer, mint; served in silver goblet

Imbroglio Spritz

Imbroglio, sparkling wine, soda, grapefruit, lemon myrtle

Tasman Martini

Dasher + Fisher ocean gin, Maidenii dry vermouth, 

sea spray tableside vaporiser (lemon + kombu)

Vegemite Old Fashioned

rose petal, orange twist

Tim Tam Slam Dessert Cocktail

wattleseed vodka, Mozart chocolate liqueur, Baileys, cream; 

served on the rocks with mini Tim Tam

 

nel. Restaurant & Rural Aid

Nelly is committed to sustainable practice at nel. and understands the essential link between climate change, sustainable farming and sustainable restaurant practice. To help highlight this link during these difficult times, Nelly has decided to partner with Rural Aid for the duration of his Australian-themed menu.

 

$5 from every degustation will be donated to Rural Aid to support farmers with fodder (hay), fresh drinking water, and financial assistance through the charity’s Buy a Bale campaign.

 

“Knowing where your produce comes from and 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 continues, “No water means no nutrients – so the flavours of Australian vegetables and meat have changed so much in the last 9 years. Our produce is suffering, just like our farmers, and at nel. we believe in supporting our produce and our farmers and wanted to give back in some way."

 

Regarding the collaboration, Wayne Thomson, National Business Development Manager at Rural Aid notes, “We are excited to be a part of Nelly and his team’s next degustation menu, celebrating Australian produce at its best. Australian farmers produce 93 per cent of Australia’s domestic food supply, so when a natural disaster impacts our farmers, it affects us all. The money raised through nel. Restaurant will provide much needed relief to farming families across drought and fire-affected regions in the form of hay for livestock, drinking water for farming families, and financial assistance to pay bills and buy food.”

 

nel. Restaurant

75 Wentworth Avenue, Sydney NSW 2000

https://nelrestaurant.com.au/

Bookings available from 14 January 2020 to 4 April 2020; Tuesday–Thursday, 5.30pm to late, Friday–Saturday, 5.15pm to late. To book, please visit https://nelrestaurant.com.au/reservations/

Cost: $128 per person, plus $95 for matching wines and cocktails