Galentines Day @ Nel - Australia Menu
I love a Galentine’s Day especially at my favourite restaurant. We booked Nel for V day and they were serving their Australian menu. As we walked in the door we were spoiled to a beautiful long stem rose each - stunning!
The menu kicked off with Ice Creams At The Beach, waffle cones filled with smoked eel mousse, native dukkah, caviar and nori. A fun way to start the meal. Loved the native dukkah especially as an “ice cream”.
It wouldn’t be an Aussie menu without Potato Scallops - Roasted potato scallop. Chive. Tarragon. Lemon salt. Vinegar. These were ridiculously crispy!
Probably the best way to serve Vegemite. Vegemite Focaccia was a subtle taste of the good stuff in a beautifully baked focaccia. I think it was served with whipped cultured butter from memory.
One of the most popular items the Bunnings Sausage Sizzle. Pork. Pork rollie. Toast. Onion purée. Bush tomato purée. Look how crispy the pastry is!! I LOVE bite sized portions at Nel, it’s always such a burst of flavour.
This was probably my favourite dish of the night. Treacle Soy Salmon cured in treacle, salt and anise flavours), shiitake tea with black and white soy, salmon roe, pickled beansprout, Asian micro herb salad. Such beautiful salmon, perfectly portioned and the broth is so good with the crispiness of the micro herbs ontop.
Wild herb miso flatbread Smashed Avo black barley chimichurri. Manchego. Tomato. Parsley. When i read back this i wondering what dish this was - oh the taco! haha. So amazing how Nelly can make a vego flatbread so stunning and tasty.
Another dish of the night was the Bugs + Squid && black and white pappardelle, clam butter, bug tail, tuna soy and apple. I love a bug!! Maybe more than lobster i appreciate a bug. I loved the contrast of the black and white pappardelle, it’s the little things.
A plate of melt in your mouth BBQ mint glazed Lamb, summer squash and zucchini flower, confit globe artichoke and black garlic purée. Sheeps milk cheese puree, basil, roasted lamb jus. Stunning! This lamb was perfectly seasoned and that puree was to die for.
To start the trio of epic desserts including Weetbix and Milk. Milk custard. Puffed grain. Weetbix ice cream. Dulce de leche. The cute little pour from the milk carton was a moment.
Big Red Rock tempered chocolate rock, toasted macadamia and lemon myrtle ice cream. Quandong jam. Red velvet crumb. Ayers Rock but in a dessert, loved it!!
To top it all off Cherry Ripe dish. Fermented cherry quanaja chocolate ganache coconut marshmallow. What a lovely way to finish off the Australian menu. This was such a nice dinner, loved it.
