This August, Nelly Robinson crosses the Tasman and joins forces with Sid Sahrawat of acclaimed (and reborn) Cassia Restaurant at SkyCity Auckland for a six course dinner presenting a culinary odyssey of a glimpse into Nelly Robinson’s early life and memories of the UK where he began his career in the kitchen, and where flavours of tandoori, cumin, kedgeree and spice are synonymous and unofficially dubbed as “the cuisine of UK”. Come taste and experience the mastery of these two highly-successful chefs as they present a tasting menu of elevated, modern Indian dining with a touch of British influence. In a fun twist, Nelly will be the one bringing Indian flavours to the party – with some of the British Indian dishes he grew up loving – while Sid’s dishes will revisit signatures he’s created over the many years.

Nelly Robinson is known for switching up his menus every 11 weeks, to ensure that no two seasons are ever the same, leaving diners inquisitive for the next menu to come. From themes of wanderlust, iconic cinematic films, to an homage of the Australian outback, UK-born Executive Chef Nelly Robinson consistently pushes the boundaries of the modern day dining experience, as he leads award-winning hatted restaurant Nel with more than two decades of experience in the culinary industry under his belt.

Courses: Includes arrival drink, snacks and a six course menu with drink matches

Part of Restaurant Month 2023.

Restaurant Month sponsors
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About Nelly Robinson

Nelly began his culinary journey at the tender age of 14 as a kitchen hand at Michelin-starred restaurant Northcote Manor (UK), before progressing into the kitchen a year later for a full time apprenticeship with British chef patron Nigel Haworth. From there, he developed a deep understanding of classical French techniques and a passion for seasonal ingredients. At the age of just 22, Nelly Robinson was made Head Chef at Stanley House in the UK as a recognition of his brilliant culinary talents. This success and confidence led Nelly to embark on a journey to Australia, embracing the great outback in his adopted home and opening Nel, all before turning 30.

This 2-hatted Surry Hills establishment has gained a wealth of accolades, recognitions and awards amongst the Australian dining scene and this August, is available to experience right here in the heart of Auckland city.

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Terms & Conditions:

Important: Strictly R18. Host responsibility limits apply.

Seating note: Please note that you will be seated on shared tables of 8 – 10 guests. If you have multiple bookings under different names and would like to be seated together, please inform us by emailing 

Dietary note: As this is an exclusive one-off menu specially designed for the evening, we regret to inform that dietaries are not able to be accommodated.

Details are correct at the time of publishing – subject to change and availability. Event tickets are strictly limited and may sell out, see for up to date information. R18, access to some events may be age restricted.

On the menu 

Guests will enjoy an arrival drink with four snacks, followed by six courses served with wine matches. 


  •  Inspired by the tomato salad you’ll find served on the side of tikka at a UK tandoori house, a tomato salad in marshmallow form, topped with caviar.
  • Aotearoa scallops marinated in wildfire spice (a native spice blend) with korma flavours and spiced coconut milk.
  • 48-hour marinated tandoori kingfish with smoked yoghurt (tandoori spice is one of Nel's earliest food memories).
  • A main of blue cod kedgeree with slow egg yolk. 


  • Pomme soufflé with smoked eel cream and vinegar powder (Sid’s nod to fish ‘n’ chips)
  • Canterbury beef tri-tip tartare with fresh Bay of Plenty truffle
  • Cold-smoked salmon with pistachio and a verjus and chilli sorbet
  • Venison with leek ash, beetroot molasses, date and chorizo
  • A main of caramelised pork belly – a multi-day prep with the pork belly rolled and cooked in master stock, the dish is signature Sid, dating back to his days at The Grove.


A surprise and delight dish featuring Agria potato, spiced mead, and pineapple.


$2 per hour to a max of $12 on weekends and a $12 flat rate for weekday evenings at The Civic car park. Find out more

Last updated: 21 June 2023