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Twenty-something Head Chef Nelly Robinson

UK born chef Nelly opened his very own degustation only restaurant nel. restaurant in 2015. Its been (deservedly) winning accolades ever since. Nelly is taking the old fashioned, stuffy degustation, modernising it and introducing it to a whole new audience. At a time when new Sydney restaurants seem to be trending more towards casual, share plate dining, newcomer nel. restaurant is a breath of fresh air. Fine dining is the name of the game at this underground bunker. In fact its degustation only. Bold move. Twenty-something Head Chef and Owner Nelly Robinson is behind the concept and hes injected his young flair into the idea of fine dining. Forget the stuffy atmosphere of some fancy establishments, the decor at nel. restaurant can best be described as industrial chic, whilst they still manage to retain a cosy inviting charm. Exposed brick, concrete floors and soft woods complement the centrepiece open kitchen. It is pared back and relaxed. Your food choices are easily taken care of with one set menu offered. Though dietary requirements can be accommodated and a vegetarian option is available. The menu usually changes monthly according to the best produce of the season. One word of warning. Be prepared to be wowed by the food. Every dish will be spectacular. Presentation, flavours, texture its all there and then some. Of course, there is an option of matching wines should you be so inclined, which we suggest you should be. However, should you prefer to go by the glass or the bottle or even to indulge in a cocktail you wont be dissapointed. Accompany all this with slick service and we think theyve hit the nail on the head. In fact, wed even go so far as to say theyve knocked it out of the park.


   
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