About Us

Hazel celebrates the convivial aspects of dining out while showcasing a profound respect for the producers whose ingredients shape our menu.

Every dish by chefs Brianna Smith and Oliver Edwards is grounded in a DIY philosophy. Expect house-made cheese, bread, charcuterie, vinegars, misos and more, with a menu that celebrates the seasons, low-waste cooking and sustainable sourcing.

While our food is deeply considered, our style of eating is communal, joyous and relaxed. There are no starched tablecloths or hushed whispers. We want you to eat with your hands, unwind for a few hours and let us take care of you.

The Space

Opened by The Mulberry Group in 2019, Hazel is located in the historic Richard Allen building on Flinders Lane. The design by The Stella Collective combines a pared-back aesthetic with heritage features such as soaring ceilings and exposed brickwork. Split over two levels, Hazel offers two dining spaces, with upstairs featuring an open kitchen and wood-fired oven which fuels much of the menu, while downstairs a centrepiece bar, moody lighting and views on to Flinders Lane offer a warm welcome.

Disabled access available via side entrance, if required please get in touch with us at info@hazelrestaurant.com.au

Brianna Smith

Brianna possesses a rare combination of old-world skills and contemporary sensibility.

She has more than 12 years of experience as a chef, including at regional landmark The Summertown Aristologist in the Adelaide Hills, highly respected city restaurants such as Spice Temple and Rockpool Bar & Grill, and stages at Blue Hill at Stone Barns in New York and The Farm in Byron Bay.

At Hazel, she established and today leads the cheese-making program. She also enjoys making chutneys, relishes and mead, creating sourdough miso using leftover bread that’s baked in-house, and preserving lemons, peaches, cucumbers and chillies for use throughout the year.

Oliver Edwards

Oliver brings the power of slow food to Hazel with a focus on working with local suppliers and sustainable practices

His cooking career in Melbourne started 14 years ago with an apprenticeship at Rockpool Bar & Grill, where he met Smith and the two became friends. He has also worked across several of Andrew McConnell’s restaurants, spending four and a half years between Cumulus Inc, Ricky & Pinky and The Builders Arms, and was at The Summertown Aristologist in the Adelaide Hills for two 
years, where he honed his skills in charcuterie, preserving, fermenting and more.

At Hazel, Edwards leads the restaurant’s charcuterie program and has built fermenting chambers for koji, as well as contributing to cheese-making, misos, preserving and pickling, and more. Edwards is also a sustainable seafood advocate and founder of GoodFishBadFish, an online consumer guide to buying more sustainable fish species.