The degustation-only establishment with a two time Michelin awarded Chef and innovator at its helm redefined the epicurean experience in 2015 sending shockwaves through the industry who followed suit.
Nel.’s unique eight-course Christmas menu was exquisite, lifting childhood classics to new realms. On paper it reads like a worn gastro menu, but what made an impression when they first came out was their signature of metamorphosis in the age old English menu.
The prawn cocktail, mince pie, and cookies and milk over Christmas were dishes to be experienced visually, all with a twist by executive chef Nelly Robinson, of course.
One of the many standout dishes is ‘Silent Night’: a candle made from chicken fat and bone marrow. To start the night, the candle was lit while you knocked back a glass of vino. Once it was melted down, you got freshly baked bread to dip into the delicious melted