Hazel

Hazel is a pared-back eatery that stretches over two floors of the historic Richard Allen & Son building on Flinders Lane. It’s the first restaurant from the Mulberry Group, also behind Liminal, The Kettle Black and Higher Ground. All venues contribute 10 per cent of profits to Common Ground Project, the group’s regenerative farm and social enterprise.

Head chef and co-owner Kyle Nicol – previously of Lilac, Supernormal and Rascal – brings a whole-beast, provenance-driven ethos to the table. Nicol uses fire, smoke and preservation, with charcuterie and dry-aging done in-house.

A meal at Hazel starts with a snack from Common Ground, and a cold seafood platter that changes with each catch. You might follow with chicken mousse eclairs with black garlic and honey; ox cheek croquette with nasturtium hot sauce; or dry-aged Great Ocean Road duck with orange and bitter leaves. Otherwise, opt for the one-plate worker’s lunch, or secret supper menu.

The wine list is Victorian-leading, and cocktails are farm-driven and ferment-focussed. Try the seasonal house spritz, the polo club (white rum, Aperol and fennel seed blanc) or the hornet (tequila, sherry and smoked pineapple).

Hana Hakim of Stella Collective is behind Hazel’s fit-out – designed to reflect elements of the building’s former life. The colour scheme is soft and neutral, and ornate light fixtures and large south-facing windows flood the space with natural light.