Following the sell-out success of his 2019 and 2020 menus, Chef Nelly Robinson of Sydney’s nel. Restaurant is finally bringing us the long-awaited ‘Chapter 3’ of his incredible 11-course degustation inspired by his favourite childhood Disney movies. His ‘Once Upon a Time’ menu has made global headlines for its whimsical, out of the world dishes that remind us of our favourite childhood films with his distinct creative touch. $145 per person degustation, additional matched beverage option from $105 per person. Available from 28 June to 9 October 2021.
Starting with the Coco inspired ‘Day of The Dead’ and ending with ‘Crème De La Edger’ sugar milk bombs inspired by The Aristocrats, Nelly’s degustation will have diners who are lucky enough to secure a booking feeling completely overwhelmed with nostalgia.
Always one to flip the memories of our favourite characters on its head, this year Nelly will be plating up Winnie the Pooh’s best and smallest friend our beloved Piglet. Confit pork belly glazed in honey and topped off with carrots from the always gloomy Eeyore, ‘ Hundred Acre Wood’ is the most delicious rendition of our favourite story you will see.
Another highlight from the menu, and one that is already a firm favourite of the nel.Restaurant team is the incredible Boo’s Best Friend – a white chocolate and mint parfait resembling Mike Wazowski’s eye topped with James P. Sullivan coloured fairy floss.
Chef Nelly explains, ‘After the raging success of the first two Once Upon a Time menus, we couldn’t wait to bring it back after the long and difficult year we’ve all had. It’s always so much fun creating dishes around my favourite films, and we have again crafted some incredible dishes that will make our guests feel like a child again because after the year that was 2020, we could do all do with a little of that.
Nelly loves to truly surprise his guest and so many details of the menu are still under wraps, but we can reveal that some of the other eleven dishes in his degustation include Black & White, which is Asian style steam buns served with a cultured olive butter, Man’s Red Fire, Tikka and wildfire spiced slow braised lamb ribs and Dead Man’s Chest, which serves up red squid tubes marinated in spiced beetroot juice and topped with a black garlic emulsion.
75 Wentworth Avenue, Sydney NSW 2000, Australia
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