Experience re-imagined Bunnings’ sausage sizzles, potato scallops and smashed avo at this unmissable summer degustation menu.
From coastal road trips with the car windows rolled down to chowing down on fish and chips beside the beach, there’s a certain nostalgia to the traditional Aussie summer. Whether its the taste of a Bunnings’ sausage sizzle or a crispy potato scallop, summer is a season marked by moments united by our shared love for food.
This summer, Surry Hill’s beloved bunker-esque restaurant nel. is launching a limited-edition degustation menu inspired by the best bits of an Australian summer. From January 14th to April 4th, Chef Nelly Robinson is paying homage to an iconic Aussie summer with a series of dishes infused with nel.’s signature quality ingredients, theatrics and flair.
nel.’s Australian Degustation Menu is set to deliver 11 bespoke dishes inspired by iconic Australian ingredients and familiar favourites. Diners can expect to sample everything from inventive takes on everyone’s childhood breakfast, Weetbix and Milk to BBQ classics like lamb and sausage sizzles. For $128 per person (plus $95 for matching wines and cocktails) diners will be treated to an inspired selection of creations inspired by Australia.
The best bit? $5 from every degustation will be donated to Rural Aid, an organisation working to support farmers by providing fodder (hay), fresh drinking water and financial assistance as part of the charity’s Buy a Bale campaign.
This nostalgic degustation menu kicks off with sweet dishes including Ice Creams At The Beach, followed by a selection of savoury bites including Potato Scallops, Vegemite Focaccia and the not-to-be-missed Bunnings Sausage Sizzle. The menu continues with the likes of Treacle Soy Salmon, Smashed Avo, Bugs + Squid plus a plate of melt-in-your-mouth BBQ Lamb. To top it all off, diners will experience a trio of epic desserts including Weetbix and Milk, Big Red Rock and even an inventive Cherry Ripe dish.
As for drinks, expect a considered selection of mixes on this cocktail menu, each infused with nostalgic Aussie ingredients. Sip your way through a Vegemite Old Fashioned or even an Outback Mule (mixed with lemon myrtle curd, strawberry gum vodka, ginger beer and mint). Plus, leave room for the Tim Tam Slam Dessert Cocktail, featuring wattleseed vodka, Mozart chocolate liqueur, Baileys and cream, served with a mini Tim Tam.