The kitchen is effectively split into two halves – hot on one side and cold on the other – each with its own dedicated pass. A large Ambach island suite dominates the ‘hot’ half of the room. It features 12 induction rings, a gas lavastone grill, a pasta cooker, 2 electric ovens, an electric grill and 2 gas grills.
At the pass end is a centrally sited Ambach salamander grill meaning diners can enjoy watching their dishes being finished while, at the far end, are 2 x 10 grid combi ovens. Adjacent to the island suite is a bank of meat and fish refrigeration, a coldroom and a dedicated preparation area. Nelson has also created a dishwash room by the very front of the kitchen which means that used crockery can ‘disappear’ quickly and easily out of sight of the restaurant.