nel.: Innovation in the Kitchen
Sydney restaurant nel., which has just celebrated two years of serving up some of the most creative Modern Australian cuisine in the city, has just struck an exciting deal with Clifford Wallace. In a move unprecedented for the agency, nel.’s biggest nights will see the restaurant’s front- and back-of-house staff assisted exclusively by Clifford Wallace’s dedicated team, as well as hosts, hostesses and promotional staff from our talent pool.
nel. is the brainchild of head chef and owner Nelly Robinson, who has combined his years of experience (he took on his first job in a commercial kitchen at the age of 15) with his own personal food philosophy. There is a certain whimsy to the delicately plated, fascinatingly textured dishes that Clifford Wallace staff will be assisting in serving up at the restaurant.
Our staff will be working alongside one of the brightest up-and-comers in Australian (and Sydney) cuisine. Chef Nelly has cooked at Taste of Sydney, for Queen Elizabeth II’s 90th birthday celebrations at the British High Commission, competed in Taste of Abu Dhabi’s World’s Best Dish competition with 11 leading chefs from around the globe, and starred in numerous guest appearances including The Restaurant Leaders Summit 2016, Channel 7’s The Morning Show and IMG’s Gourmet Escape in Margaret River.
Guests at nel. can expect exciting and unique dishes such as tandoori marinated kingfish with smoked yoghurt, cucumber raita and lobster soil; Berkshire pork rack, semolina and sour milk purée, pickled salsify and butter emulsion; and ‘Summer Efflorescence’ complete with a rosé champagne mousse, crystalised flowers, fresh lychee and strawberry and lime sorbet. The discerning palate of Nelly and his staff can also match each dish with the perfect beverage, including sake, beer, wine and cocktails.
It’ll be all hands on deck when the sophisticated restaurant space, centered around an open kitchen, and featuring leather booths, exposed brickwork and sleek copper facades, is buzzing with activity.
We couldn’t be prouder to be playing a part in such an inventive and welcoming high-end dining experience.