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FOOD & DRINK

Nel's Australian Summer Menu

The underground restaurant is launching an Australian-themed degustation for summer — with Vegemite cocktails and Weet-Bix desserts — and donating a portion of profits to Rural Aid.
By Samantha Teague
December 24, 2019
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Nel's Australian Summer Menu

The underground restaurant is launching an Australian-themed degustation for summer — with Vegemite cocktails and Weet-Bix desserts — and donating a portion of profits to Rural Aid.
By Samantha Teague
December 24, 2019
  shares

When summer hits, many Aussies start reminiscing of days spent on the beach as a kid with arms and faces covered in melting ice cream. Chef Nelly Robinson, of underground restaurant nel, is channelling this nostalgia into a new degustation menu of reinvented Aussie classics.

Available from January 14–April 4, the dinky-di menu is available for dinner six days a week. And the first dish is — you guessed it — 'ice creams at the beach'. Instead of vanilla ice cream, though, this waffle cone is filled with smoked eel mousse, native dukkah, caviar and nori — and it's much less likely to drip all over you.

Robinson's whimsical degustation then features a twist on potato scallops, a mini Bunnings sausage sizzle and Vegemite-spiked focaccia. That's just for entrees.

Then, bigger dishes include a taco-shaped smashed avo, barbecued lamb, and bugs and squid. For sweets, you'll find cute Cherry Ripe-flavoured droplets and a Weet-Bix and milk dessert.

You'll get all of that as part of a 11-course degustation for $128 a head. If you'd like drinks, too, an optional $95 wine and cocktail pairing will see you sipping on the likes of a gin sour made with davidson plum, a Vegemite old fashioned and a Tim Tam Slam-inspired dessert drink.

As an added bonus, $5 from every degustation will be donated to the Buy a Bale campaign. The initiative, part of the charity Rural Aid, provides essentials — such as, yes, hay, as well as water, diesel and hampers — to farmers doing it rough.

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