sous chef ANDY ASHBY
The first of four Sunday Sous Session events of the 2017 season featured nel. Restaurant’s Senior Sous Chef, Andy Ashby who works alongside the renowned Nelly Robinson. Starting his career at an early age in New Zealand, Ashby moved to Australia landing at hatted restaurant The Point, working underneath Scott Picket.
From there Ashby moved to the highly acclaimed qualia (Hamilton Island) where he had the opportunity to work in the kitchen with the likes of Peter Gilmore, Guillaume Brahimi and Shannon Bennett. Ashby has also worked at the hatted Thompson Reserve in Brisbane prior to moving to nel. Restaurant alongside Nelly Robinson where they are famed for their degustation menu that changes on a six-week rotation.
Sous Chef @ nel. Restaurant--Sydney
Kangaroo, Malt, Bunya Bunya, Elderflower
Salt Baked Celeriac, Black Garlic, Burnt Butter, Wild Fennel
Chicken, Pickled Cumquat, Pedro Ximénez
Cocktail Pairing: Australian Spritz, Vermouth, Prosecco, Fingerlime, Honeycomb
Cauliflower, Mountain Pepper Cheese, Truffle, Rye
Wine Pairing: Savaterre Chardonnay, 2015
Crab Jar- Butternut, Spanner Crab, Jamon, Sweet Corn Ice Cream
Wine Pairing: Slate Farm Fiano from Unico Zelo,
Dry Aged Tea Smoked Duck, Fermented Quince, Chicory, Walnut Milk, Liquorice
Wine Pairing: Pyramid Valley ‘Calrossie’ Pinot Noir, 2015
Mandarin, Goats Milk, Barley
Wine Pairing: Schroder Schyler Sauternes, 2015
SOUS CHEF at
Set in an intimate space in Surry Hills and opening its doors in February 2015, nel. Restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders’ tastebuds alight.
4-5/355 CROWN ST
Sunday Sous Sessions ran for four weeks during the month of September 2017 at the space most renowned as Mark Best’s restaurant Marque on Crown St in Surry Hills.