The Story of Christmas Menu at NEL
Experience a meticulously crafted Christmas feast like no other, summing the flavours of the season with an Aussie twist.
Overview
As 2024 winds down, the sound of jingling sleigh bells can be heard just over the horizon. The silly season is upon us, which brings with it fond memories of fireside stories, heart-warming food and snowy landscapes (even in the southern hemisphere). While it probably won't be a white Christmas for Sydneysiders, Surry Hills restaurant NEL is nonetheless transporting diners to a winter wonderland, summoning classic yuletide flavours in clever and surprising ways.
Patron Chef Nelly Robinson and the team at NEL are once again giving Sydney an early present with their annual The Story of Christmas menu. This year, the menu hopes to capture classic Christmas imagery but with a few Aussie winks. "It's equal parts childhood memories and traditions from across the globe," says Robinson.
This nostalgic 11-course degustation pays homage to Aussie ingredients — sourced sustainably from local producers. The prawn and mango course, for example, offers a refreshing prawn mosaic marinated in native spices and topped with mango "snow". For a more classic taste, the duck dinner course delivers rich, roast dinner flavours, prepared both confit and with crispy skin.
Diners can also pretend they're Santa biting into a Christmas cookie, but with a savoury spin, courtesy of two Red Leicester and Pyengana cheddar custard cookie sandwiches served in a wooden cookie tin. In a nod to traditional beverages of the season, the menu also reinterprets the seasonal flavours of mulled wine, spinning it into a layered Christmas trifle.
Make sure to leave room for dessert as you won't want to miss the edible snowflake course, starring a vanilla Victoria sponge coated in white chocolate mousse, strawberry compote and chocolate popping candy. And at NEL, even those in Santa's bad books can have some fun, with a dish titled Naughty Child, trippy plating featuring a pumpkin and carrot croquette with macadamia hummus and honey made to resemble a lump of coal.
"I'm just a lad who loves Christmas," says Robinson. "Each dish is designed to spark joy and conversation."
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