[Review] Acclaimed Australian Chef Nelly Robinson Brings His Playful Cuisine to Cook & Brew at The Westin Singapore

Singaporean food enthusiasts have an opportunity to experience the inventive cuisine of one of Australia’s most celebrated chefs this month. From 11 September to 11 October, Chef Nelly Robinson is taking over the helm at Cook & Brew, the signature gastro-bar at The Westin Singapore.

Known for his bold and whimsical approach to food, Chef Nelly will host a series of exclusive events.

Among the highlights is the Best of Nelly’s Set Dinner, a ticketed event on September 11 and 12, priced at S$88 per person, which we experienced. This curated menu presents a journey through Chef Nelly’s most iconic dishes, showcasing his talent for transforming familiar flavours into multi-sensory experiences.

The dinner begins with a series of playful and surprising snacks.

The meal started with a Crab Tart with poached crab, chili, lime, and brown butter hollandaise, alongside Truffle Potato Dabs. Both were delightful and flavourful.

One of the most memorable item we had was the innovative Biryani + Naan which came next. The two heavy elements of the dish are reimagined as a light naan bread foam served with a rich biryani broth. This is like nothing we have tasted before.

Another conversation starter is the Steak Bake Pasty, a pepperberry steak pastry presented in a uniquely shocking manner that belies its delicious taste.

The meal continues with English Crumpets served with black garlic butter, followed by an entrée of Kingfish Tandoori, 48-hour marinated Japanese amberjack with smoked yoghurt and prawn soil. The latter was a lovely presentation of East meets West, showcasing Chef Nelly’s versatility.

For the main course, Chef Nelly offers a comforting and satisfying Slow-Cooked Beef Cheek Wellington with carrots and pepper gravy. Unlike the traditional beef wellington, his version is presented moist and with braised beef instead of roast. This may offend the traditionalist but bring together something different.

The dessert, Banoffee Pie, is a final surprise; it looks and tastes like a banana but is revealed to be a clever creation of banana crème, wattle seed caramel, and caramelised white chocolate.

Overall, we enjoyed Chef Nelly’s whimsical creations and appreciate his fun, light-hearted approach to fine dining, presented in a less stiffy context, without compromising on quality and flavours. This is one of the most fun dinner we had in a while.

For a more intimate experience, Chef Nelly hosted Plates & Palates, an interactive lunch session on 13 September, a one-day only event that allowed guests to learn plating techniques from the chef himself before enjoying a specially curated set lunch.

Following Chef Nelly’s residency, guests can continue to enjoy a selection of his signature bar snacks at Cook & Brew until 11 October, including all the items we sampled. The extended menu will include additional items like Chef Nelly’s playful renditions of a Double Cheeseburger, Apple Pie, and Tandoori Lamb Rack.

Perched on Level 33 of The Westin Singapore with sweeping views of Marina Bay, Cook & Brew provides the perfect modern and relaxed backdrop for Chef Nelly’s creative presentation.

Reservations for all experiences can be made via the hotel’s officia website for Cook & Brew or by calling +65 6922 6948.