At nel., we like to keep things interesting. Our eight-course menu changes every six weeks to showcase the best seasonal produce Australia has to offer.
Breathing new life into Sydney’s progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders’ tastebuds alight. Spearheading the kitchen, chef Nelly Robinson and his team are widely celebrated for their contemporary interpretations of modern Australian dishes. Nelly’s robust understanding and appreciation of the best produce is showcased in every dish and is guaranteed to throw guests into a food frenzy.
The modern venue encompasses an open kitchen viewed from every seat in the house, and fuses contemporary and traditional techniques to offer a sophisticated yet unpretentious space. nel. restaurant features leather booths, exposed brickwork and sleek copper facades, creating the perfect backdrop to any occasion.
Executive Chef & Owner
Beginning his career in the food industry at the highest echelons, Nelly apprenticed at Michelin-starred restaurant Northcote Manor (UK) at the young age of 15, where he was trained by chef patron Nigel Haworth and his team including Warrick Dodds, Mark Birchill, and Lisa Allen. Developing his passion for food and flavours, Nelly was one of the first to complete an apprenticeship at Northcote before moving to Stanley House (UK) in 2007 working with Steve Williams, stepping into the role of Head Chef at just 22.
Nelly at the tender age of 29 opened nel. in February 2015 and offers guests the finest international cuisines, with an innovative, contemporary flair.
Well known for his role as nel. restaurant’s head chef and owner, Nelly is finding his feet as one of Sydney’s top chef personalities and has cooked at Taste of Sydney, for Queen Elizabeth II’s 90th birthday celebration at the British High Commission.
Nelly likes to stamp his own personality on his food with childhood memories, a fun innovative style and always cooks with a smile on his face.
meet the team
Owner & Managing Director
Born and bred in Sydney and growing up in an Italian family, Ashley’s love affair with food started at a young age. With over twelve years experience in the hospitality industry, it was only fitting that she moved into catering and event management. Ashley began her career at The Botanic Gardens Restaurant, then moved just around the corner to the iconic Sydney Opera House where she met Nelly. After a few years working at the Sydney Opera House, she started working for Merivale as part of the Meetings and Events Team. During this time, both Ashley and Nelly dreamed up their own restaurant concept. And the rest, as they say, is history.
Executive Pastry Chef
Having worked most of his career in some of the world’s finest restaurants, resorts and hotels across the United Kingdom, New Zealand and Australia, Jason now has developed his own patisserie style and ethos. Jason’s goal was to begin his career working at the highest level possible. Drawn to the intricacies of patisserie, Jason has sought out the best chefs to learn from, and has to date worked with some of the most highly regarded chefs and patissiers, including Marco Pierre White, Peter Gilmore, Simon Neil Jenkins, Adam Simmonds and Alastair Waddell. Jason has worked in a number of world-class kitchens including qualia, Quay, The Roxy (NZ) and Restaurant Adam Simmonds; and brings an invaluable wealth of knowledge, passion and innovation to the nel. kitchen.
Born and raised in northern Germany, sous chef Fabian Mucke has been part of nel. restaurant from day one. Starting his career as a chef at the age of 15, Fabian took an apprenticeship in a classic French grande hotel kitchen in Hamburg.
Over the next 13 years, Fabian worked in different kitchens and Michelin-star restaurants in Austria, Germany and Australia. With a focus on the world of fine foods, he developed most of his skills during his time at the famed Restaurant Ikarus in Hangar 7, where he worked beside world-class chefs including Daniel Humm, Sergio Herman and Frantzen Lindeberg.
At 17, Shelly started a chef apprenticeship at Peppers Anchorage and soon found herself working closely with the pastry section after realising she held a strong passion for all things sweet! From then on, pastry was her number one priority.
A life-changing move to Hamilton Island in 2011, Shelly began at qualia Resort, working alongside chefs Jane Therese Mulry and Alastair Waddell. After returning from a reconnaissance trip to Europe, Shelly moved to a Front of House position and worked her way up to Assistant Manager of the Long Pavilion restaurant, assisting with events. Meeting Nelly on Hamilton Island during her time at qualia, Shelly took the plunge and moved down to Sydney to work at nel. restaurant in January 2016.