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FOOD & DRINK

Underground London-Style Bunker Restaurant nel. Opens in Surry Hills

Seasonal menus and double-paired wines run this brand new blink-and-you'll-miss-it basement space.
By Shannon Connellan
March 09, 2015
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Underground London-Style Bunker Restaurant nel. Opens in Surry Hills

Seasonal menus and double-paired wines run this brand new blink-and-you'll-miss-it basement space.
By Shannon Connellan
March 09, 2015
  shares

He's created culinary delights for Cate Blanchett, David Beckham and U2, now chef Nelly Robinson (formerly of the Aria group) wants to cook for you. Snuggled in an underground bunker-style space in Surry Hills, Robinson's brand new London-like eatery nel. restaurant is the city's newest 'progressive dining' spot.

Sitting on Wentworth Avenue on the border of Surry Hills, nel. works around an open, modern kitchen layout — you'll be able to see your nosh prepared from every seat in the house. Decked out with copper facades, exposed brickwork and minimalist leather booths, nel. is sure to be on the top of Sydneysider must-try lists.

Food-wise, nel. is all about shaking things up. Robinson has worked with acclaimed Northern English chef Nigel Howarth (Northcote Manor, UK), so this is his own personal branch-out. Robinson's crafted a monthly rotating seasonal menu — right now we're talking venison carpaccio with a chocolate dust and pickled enoki mushrooms; slow-cooked and water bathed Tasmanian lobster with paprika and garlic butter, charred sweet corn and fresh mango; and blowtorched peach with elderflower sorbet and a buttermilk mousse. Accompanying the constantly changing menu is ten specially-matched wines — you'll be served two with each dish so you can experience different tastes (without the judgement-bait of having two wines at a time).

nel. restaurant is located at 75 Wentworth Avenue, Surry Hills NSW 2000. nel. restaurant will be open for lunch Tuesday-Saturday 6pm-late, Thursday-Friday 12pm-3pm. For more info and bookings, call (02) 9212 2206 or visit the website.

Published on March 09, 2015 by Shannon Connellan

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