Sydney is a melting pot of people and cultures, and this fortunate disposition has had a profound effect on the local hospitality scene, making it one of the most exciting culinary destinations on the planet. Adding up to the city’s flourishing dining landscape is a new establshment headed by celebrated australian chef Nelly Robinson. his new restaurant Nel situated in the very bowls of the Central Station Hotel, a heritage property which is undergoing a multi-million dollar renovation. Situated underground, the space designed by local practice guru projects, has an intimate, secluded feel, featuring a backdrop of bare bricks, sections of timber and cement flooring. The authenticity of the venue’s original shell is balanced by well-chosen modern furnishings, shiny copper surfaces and sophisticated light fixtures. The open kitchen allows peeks of the kitchen and its smartly clad brigade in action.
And speaking of which, chef Robinson is a highly experienced food magician who has, amongst others, honed his skills at a Michelin-starred restaurant in Britain. At Nel, he’s pioneering a global-infused culinary experience, using his thorough understanding and appreciation of the best seasonal produce through a monthly changing seasonal degustation menu. Accompanying the menu are ten expertly selected wines with two served per dish, allowing guests to enjoy unique taste sensations with every bite. the menu is rich and varied, and currently lists irresistible dishes such as venison carpaccio with pepper, chocolate, and pickled enoki mushrooms, or for a true local flavour there’s kangaroo, charred leaf, carrot, dijon, blackcurrant. vegetarian? chef robinson has got you covered in similarly masterful fashion.
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