Sydney’s dining scene has changed a lot over the last decade, but one thing has remained constant: NEL Restaurant continues to push the boundaries of independent fine dining.
On February 13th, the Surry Hills institution led by Chef Nelly Robinson will officially celebrate its 10th birthday—a milestone worth raising a glass to in an industry where longevity is no small feat.
Opening its doors in 2015 with a modest $200,000 budget, NEL has proven that passion, resilience, and creativity are the key ingredients to success. The restaurant’s ability to constantly evolve while staying true to its vision has cemented its status as one of Sydney’s most loved culinary destinations.
Pictured: Yule Borscht from the Story of Christmas menu in 2024
To celebrate this epic milestone, NEL is throwing a special birthday feast on February 18 and 19, featuring a decade-spanning menu of signature dishes. Expect to see the beloved Crab Risotto (2024), the well praised Duck Donut (2021), and the unforgettable Tin Can Bread (2018) making a triumphant return. It’s a nod to the past, but according to Chef Nelly, the best is yet to come. “I am so excited about the future,” he says. “The team and I feel we are just getting started.”
For those who’ve yet to experience NEL, now is the perfect time to dive into one of Sydney’s most exciting dining journeys. Known for its ever-changing tasting menus that celebrate sustainability and locally sourced ingredients, NEL continues to prove that independent restaurants are not just surviving—they’re thriving.
To book this limited time menu & for more information find here.
- How has your approach to storytelling through food evolved over the last ten years?
- NEL is renowned for its inventive menus. What inspires you to keep pushing culinary boundaries with each menu?
- Looking back, which dish from the last ten years stands out as the most iconic or personally meaningful to you?
- How do you see the next ten years for NEL? Are there any new concepts or ideas you’re eager to explore?
- Sustainability has become a major focus in hospitality—how has NEL adapted or embraced this movement over the years?
- What’s your secret to staying creatively inspired and consistently delivering unforgettable dining experiences after a decade?
“The world. Travelling. Eating. Different cultures and traditions. Seeing the world through my daughter’s eyes and the imagination she has. I’m inspired through my past, my present and no doubt my future. Through my wifes experiences and my team’s experiences. Through stories I’m told and at a basic level what I watch on TV. It all inspires me. I’m a big kid at heart. Food should be fun. It should be playful. It should be enjoyable. And why go out and eat something you can easily make at home.