A revival of tradition by Chef Kyle Nicol. Honest brasserie fare with a retro twist.
An ever-changing menu of comfort food classics with restaurant flair and a lick of fire.
No fuss. No fluff. Simply flavour.
Chef Kyle Nicol brings honest brasserie-style cooking with a sustainable ethos to the Hazel table. His dishes have a story, a memory, a retro twist or tradition, be it the simple comfort of Nan’s stuffing with the charcoal chicken, a Carpetbag steak, an eclair reimagined with savoury-sweet flavours, or house-made charcuterie and pickles.
Their feasts from the land, trees and seas change with the seasons and tides, sourced from small-scale, ethical producers. As much as possible is sourced directly from The Mulberry Group's nonprofit regenerative farm, Common Ground Project. 10% of profits go back to support the farm.
Hazel is located in the historic Richard Allen building on Flinders Lane. The design combines a pared-back aesthetic with heritage features such as soaring ceilings and exposed brickwork. Split over two levels, Hazel has two dining spaces, with upstairs featuring an open kitchen and wood-fired oven, while downstairs offers a warm welcome to casual diners with a centrepiece bar, soft lighting and views onto Flinders Lane.
Bookings and walk-ins.
At Hazel, everyone is welcome to feast.
