Whole-beast butchery expert Kyle Nicol has joined The Mulberry Group’s Hazel as head chef and co-owner.
Nicol has navigated much of his culinary career with a paddock-to-plate lens, having spent time in the kitchens of Lilac, Supernormal, and Rascal.
At Hazel, he’s set out to introduce a pared-back, authentic dining experience based on both brasserie and classic Australiana influences.
“Everything has a connection to some meal I’ve had,” he says. “It’s like you’re at your nan’s house for dinner, but with a bit more wine and a bit of wood fire.”
The team will be utilising each part of the animals it uses, with butchery and ageing taking place in-house. For example, lamb appears both on a mixed grill plate as well as in sausage or rissole format.
Nicol’s menu is set to evolve with the seasons, with as much produce as possible sourced from The Mulberry Group’s non-profit regenerative farm, the Common Ground Project.
Dine-in guests will also enjoy a complimentary seasonal plate with every meal ordered at the restaurant as a means to introduce customers to the project as well as ingredients that are at their peak.
“The new concept at Hazel should unify The Mulberry Group, creating a sense of connection to the farm in a fun, accessible way,” says Nicol.
Dishes are designed to share, with guests encouraged to select a few plates to enjoy such as chicken mousse with black garlic and honey; ox cheek croquette with nasturtium hot sauce; or a seafood platter.
Larger plates cover charcoal chicken with stuffing and tarragon gravy and whole dry-aged duck with orange and bitter leaves.
On the drinks front, Head Wine Buyer Keith Sawyer has stuck to a Victorian brief, while Bar Manager Tom Hnatjuk is utilising produce from the farm and making ferments in-house.
Cocktail highlights cover two house spritzes (one currently features rhubarb), as well as a rum-based Polo Club made with mint stems from the kitchen and a Singapore Fling, which is inspired by the classic.
Hazel is open for dinner on Tuesday and for lunch and dinner Wednesday to Saturday.
Photography by Julia Sansone
