An Australian Grill on Flinders Lane with flavour crafted by fire, smoke and seasonality.
Honest provenance and a new rendition of tradition, with an in-house butchery and dry-aging program, hot smoker and wood oven.
Dine at the bar or slip into a banquette and stay a while to taste the best of local produce and Australian fare.
The fire’s on.
Chef Kyle Nicol uses seasonal produce from Common Ground Project, our regenerative farm in Freshwater Creek. We work in harmony with the farm’s harvest calendar, bringing produce to plate not long after it’s been pulled, picked or foraged.
We source sustainable seafood and meat through ethical suppliers who share our passion for quality.
We host events, functions and gatherings of all shapes and sizes, from corporate lunches to engagement parties and product launches.
10% of our profits go back to support the farm and its education, food security and social enterprise programs.
Founded in 2019, Common Ground Project is a registered nonprofit leading the way in responsible farming and sustainable food systems for all.
Every Hazel bite is doing a bit of good.
