Melbourne’s Hazel restaurant has welcomed new head chef Chris Budicin to lead the kitchen.
Budicin has worked in acclaimed restaurants across the globe throughout his career including Rockpool Bar & Grill, Movida Aqui, Spice Temple, and City Larder in Melbourne as well as a stint at the lauded River Cafe in London where he gained an appreciation for fine produce.
Hazel opened its doors in 2019 in the historic Richard Allen building on Flinders Lane and spans a dual-level dining space, open kitchen decked out with a wood-fired oven, and a dedicated bar space.
The venue’s approach to dining sees a focus on making everything from scratch, with chefs crafting house cheeses, breads, charcuterie, vinegars, and misos that feature across the menu.
Small-scale producers are front and centre, with the kitchen team working alongside Ramarro Farm, Two Hands, Bundarra Berkshires, Warialda Belted Galloway Beef, and other suppliers to source top-quality ingredients.
Current dishes cover raw snapper with wakame and brown rice crisp; carrot financier with house tomme; wood-fired calamari with romesco and charred onion; and a wood-roasted pork chop with smoked plum and bitter leaves.
Hazel is open Tuesday to Saturday for dinner and for lunch and dinner from Wednesday.