Northern English chef Nelly Robinson has opened an ultra-modern restaurant in an underground bunker-style space in the heart of Sydney’s CBD.

Inspired by past experiences working with acclaimed chef Nigel Howarth (Northcote Manor, UK), Nel restaurant will showcase a changing monthly seasonal tasting menu.

Guests can expect dishes such as venison carpaccio with a chocolate dust and pickled enoki mushrooms, slow-cooked and water bathed Tasmanian lobster with paprika and garlic butter, charred sweet corn and fresh mango, and blowtorched peach with elderflower sorbet and a buttermilk mousse. Accompanying the menu are 10 matching wines, with two served per dish, allowing diners to enjoy different taste sensations.

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. Designed by Nelly and his team, Nel restaurant features leather booths, exposed brickwork and sleek copper facades.

The restaurant  caters for 50 people seated, 80 people stand-up and is available for private bookings for lunch or dinner.

Nel restaurant is located at 75 Wentworth Avenue, Surry Hills NSW 2000.