Zac Nicholson, who spent 10 years as Head Chef at Rockpool Bar & Grill, is heading up the kitchen at Hazel in the historic Richard Allen & Son’s building in Flinders Lane. Zac’s approach is to create simple dishes that people like to eat and brings with him his expertise on the grill.
Hazel is spread over two storeys, with the bar on the ground floor and the kitchen on the first floor. Bright and airy, the venue features light-coloured timber floors and furnishings, pale leather banquettes and pink stone benchtops; you can also sit up at the open kitchen and watch the team at work.
Start off with something from the range of starters and light dishes. The crab on rye is a generous spread of delicate crabmeat in a creamy mayonnaise served on toasted rye sourdough. Mains include a lamb forequarter chop with chimichurri, a grass-fed scotch fillet and a flavoursome wood-grilled duck breast cooked pink and very tender, which teams well with soft, earthy, braised greens and fried egg.
PSST! Make sure you take a look at Hosier Lane’s famous graffiti art.