Nel in Surry Hills really impressed, the menu is creative and there is plenty of technique on display.

Although there is plenty of technique, taste and flavour combinations are the main priority and it is good to see they do not lose sight of this.

They offer eight course degustation menus every 10 weeks and the current theme is “Australian” (until April 4). Since our visit was two months ago, you will find the options we had won’t necessarily be available. However, given their chef and restaurant vision, we’re sure the new menu would be just as good. The new bug dish sounds amazing.

When we were there it was the “land and sea” menu. We had some amazing prawns, pork doughnut and even an edible garden. The Rye brioche was also a winner.

The degustation also has the option of having matching wines.

* They’re currently promoting that $5 from every degustation will be donated to Rural Aid to support farmers

The restaurant space is industrial and minimalist, with main focus on the kitchen and food.

The service is what you would expect from a fine dining restaurant, with the waitstaff emphasising attention to detail.

Thankfully, we visited using a discount from the fork. However it was still quite pricy, so keep in mind this is somewhere for a special occasion.

Nel

75 Wentworth Avenue, Sydney NSW 2000