Nel.

Set in an intimate space in Surry Hills and opening its doors in February 2015, nel. Restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders’ tastebuds alight.

Spearheading the kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of beloved classic dishes as well as his modern approach to cooking. Inspired by childhood memories and life experiences, Nelly’s robust understanding and appreciation of seasonal produce is showcased with a six-weekly changing degustation menu.

Guests can expect dishes such as Queensland spanner crab with shaved macadamia, fresh mint oil and finished with a light tomato water; dry aged tea-smoked duck breast with quince puree, liquorice crumb and a delightful walnut milk foam; and a take on the Mont Blanc with classic flavours of chocolate, chestnut and vanilla.

Each course can be matched with a beverage specially selected by the nel. team, allowing diners to enjoy different taste pairings with each dish. Sake, beer, wine and cocktails are often seen gracing the menu, with guest preferences being carefully considered upon each serve.

The modern venue encompasses an open kitchen viewed from every seat in the house, and fuses contemporary and traditional techniques to o er a sophisticated yet unpretentious space. nel. Restaurant features leather booths, exposed brickwork and sleek copper finishings, creating the perfect backdrop for an impressive and welcoming environment.
nelly robinson
Spearheading the kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences within Michelin-starred venues in the UK, Nelly’s robust understanding and appreciation of the best seasonal produce is showcased with a six weekly changing seasonal degustation menu.