Momento Hospitality’s inner-Sydney venue, the Nags Head Hotel, is set to launch a new dining experience, a British-inspired gastropub affair crafted by Chef Nelly Robinson of inner-Sydney fine diner Nel, on 19 August.
For the new menu, Robinson was inspired by British gastropubs, as well as renowned UK chefs such as Heston Blumenthal and Tom Kerridge.
“My inspiration is deeply British. The gastro pub is a beloved tradition, and I want to take that to an entirely new level here in Sydney. This project is incredibly fun and personal for me, as it embodies the hearty, flavour-packed dishes I grew up with: British classics infused with a unique twist that will delight the senses,” he said.
Alongside the new menu, featuring items such as Robinson’s famous fish pie, the Nags Head Hotel will also welcome a new gastro dining space, Winstons, which will open to the public on 5 September. The curated tasting menu at Winstons will include dishes such as potted shrimp tart, scotch eggs with chili mayonnaise, and velouté of pea cheddar croquettes. This dual concept offering provides Sydneysiders with high-quality dining experiences that blend tradition and creativity.
Marcello Colosimo, owner of Momento Hospitality, has held a long-term appreciation for Robinson’s culinary talent.
“I had the opportunity to try Nelly’s food at a social event, and I was truly impressed with the quality of each dish. I have followed Nelly’s journey and am so excited for both brands to collaborate to bring a traditional gastropub to Nags Head Hotel,” he said.
The collaboration represents Momento Hospitality’s continued investment in elevated dining experiences across its portfolio of venues.
“We see high-quality food such as Nelly’s as a real opportunity for the venue: a natural progression which can been seen currently throughout our industry,” Colosimo added.
Robinson brings decades of culinary experience to the menu, garnered at venues such Nigel Haworth’s first pub venture, the Three Fishes, for which Robinson was part of the opening team in 2003. He aims to draw on this experience, as well as inspirations from other venues, to elevate Australian pub dining to new levels.
“I’m inspired by what chefs in the UK are achieving in the pub scene today. From Adam Handling’s Tartan Fox to Heston’s The Hinds Head in Bray, there is a wave of innovation that I want to channel into The Nags Head Hotel,” he said.
“The Hand and Flowers, with its two Michelin stars, and my recent dining experience at The Scran and Scallie, have fuelled my desire to elevate pub dining here in Australia.”
