Elskarestaurant

New years celebration box $195. 🥳

Serves 2-3 people for grazing on throughout the day (and night).

Delivered the 31st and 1st.

We sold out and then some of our Christmas boxes so get it quick.

Thank you from the bottom of our hearts for the enormous support during our Christmas week. We are so grateful to serve each one of you with delicious yet mindful and healthy food from our farms to your plates.

So much love and gratitude 💛

www.nurturefood.com.au
0451 955 084

Dear Community,

Firstly thank you for your continued support and love. We have been busy on the backend working towards reopening Elska, however good things take time and whilst having space and time to let us be guided towards the next step, was born🌱

Welcome to Nurture.

We moved to a farm and have been deeply inspired to look at food in a new more mindful + meaningful way.

Connecting with our regenerative farmers and the ethos that: food is medicine & you are not what you eat: you are what you eat has been eating or growing in.

We will be growing our own produce alongside heroing some of our deeply loved and respected regenerative farmers for a true paddock to plate experience.

Meals are designed to be enjoyed individually or shared amongst your own little community. We are very passionate about this project towards changing the way we look at food and where it comes from. Change starts with a new habit and we hope to become a regular accessible service to each one of you.

We will pick the produce, cook the produce and deliver the produce ; by hand made with so much love and care.

Please check out our website. Next weeks menu is up with the first delivery to take place next Friday.

Love and appreciation for our land. Growing and living on Jinibara Country.💛

PS: We hope to reopen Elska on the farm mid 2024.

Bookings for our Autumn Season are now open.

This season we will be focusing on the hyper seasonality of the Australian Autumn. With game, foraged foods, and fruits and vegetables that are in season week to week.

As always we could do what we love with out people to share it with and our suppliers.

Thank you.
growers

Our 13 month old rye miso is finally ready.

This rye miso was made by our 2021 rye bread off cuts.

You will see it featured this season in the Nordic Fruit Cake.

"Patience is a virtue"

Spring Season.

One of our favourite seasons here at Elska, with a bounty of beautiful produce sourced from our local farmers.

A season where each week can differ, offering something new and exciting. So far, the weather has been ideal (as much as it can be) for our farmers and we are delving into the amazing seasonality of what they having been working so hard towards.

Thank you everyone for your continued support, can't wait to showcase what we have been working on for this season.

Lots of love,

Nathan, Freja, James and the whole team

ELSKA X MARTIN COLLAB.

we are so excited to have our good friend and mushroom man collaborate with us the 5th of June.

Mushroom season is soon coming to an end for the year so Martin is out foraging over the next 3 weeks to bring us back some of his last foraged mushrooms for the year.

We will be doing an exclusive mushroom d**o featuring all of his mushrooms. Martin will be there himself to showcase some of his finest finds.

Keep a close eye for reservations release or get in touch if you love mushrooms as much as we do.

A mushroom bonus snack for the long lunch.

Foraged mushrooms by our beloved mushroom man Martin.

Featured here is the native lions mane, pine mushroom, slippery jack and blushers.

So much gratitude towards our farmers and foragers for ensuring we get the freshest and hyper seasonal produce week in and week out.

Dry-aged Duck with Red Kuri.

Part of our Pumpkin and Duck course during the Autumn menu.

10 day dry aged Burrawong Duck breast, rendered and finished on the hibachi. Served with compressed red kuri lightly warmed, pumpkin butter and the confit duck leg, pulled and wrapped in pumpkin leaves finished with a bee pollen and fennel pollen salt. Served with a duck sauce seasoned with a pumpkin juice reduction.

Fermented pumpkin cocktail.

Pumpkin Oddment.

A dish utilising all the pumpkin by-products.

Utilising some of the lesser used cuts of the wild shot venison.

Venison tallow pastry filled with braised venison neck, seasoned with venison garum from last seasons trims. Served on the side with a venison marrow cream.

Bunya Nut Miso.

Its been sitting on the shelf since May last year and are now ready to be utilised. We are highlighting it with our celeriac this season.

Game season has begun.
Working with the most beautiful duck from the lovely farmers

Elska at home week 2.
Please find our menus for this week. Wine is available (menu is to be found at www.elska.con.au) and James is at Elska Thursday to Sunday to chat about all things wine.

We offer delivery Brisbane wide for a flat 10 dollars and pickup between 4 - 9 pm.

All orders please DM or call Freja.

Thanks for the incredible support last week. It means the world to us. We cannot wait to hopefully soon have you dine with us again at Elska.

Lots of love 😄

Elska takeaway menu week 1.

This week we will be taking orders for Friday, Saturday and Sunday.

Pick-up or delivery optional.

Please email, DM or text us for an order. 😀

❗ Announcement ❗

Covid has hit close to home and therefore we are for the next fortnight not able to open for our summer menu. (we are following government restrictions to keep our most beloved guests safe).

However on the bright side we will be switching over to takeaway for the next 2 weeks. We will be offering a family box , date night box and a weekend brunch box. Pick up or delivery optional. Menus to be released by tonight.

Thanks so much for all the continued love and support. We cannot wait to have you all back in and do what we love the most - cook, connect and serve you food 😄

Lots of love

Freja and Nathan

Finishing treat for the summer menu.

We are seeking a kitchenhand to start immediately.
3 days work only about 30 hours.
Lovely little team!

Unfortunately our current kitchenhand has fallen extreamely ill and are out of work.

Please email [email protected] with resumes and availability.

Cheers guys !

Summer reservations are opening at noon.
This season is all about our sea. Highlighting a completely green listed seafood menu with an array of succulents, stone fruits and our foraged goods.

We are working with closed loop farming systems alongside a scale to fin approach.

We can't wait to showcase you what we have been working on.

All our love,
Nathan, Freja and the Whole Team 💜

Meet Nathan Dunnell.

Owner / executive chef also known as the brain behind Elska.

Nathans love for food started at a young age when he would be cooking on his weekends in the kitchen with his Mum and Grandma. After being reminded continuously that being a chef was no glamours nor wealthy industry to work in, he chose to jump head on first and pursue his love for food from at the age of 14.

In 2015 his bags were packed and ready to head overseas to Europe to do his stints at the finer restaurants, but a sudden new love for this Scandinavian woman Freja lead him to to the drastic decision to unpack his bags and settle in Brisbane.

The past 6 years has given Nathan the time to focus on his deep love and obsession for everything food, creativity, local and native produce and build some beautiful relationships with our farmers.
Elska was born from a place of Nathans need to share his love, creativity and obsession for our industry, and without Nathan behind it; it wouldn't be here yesterday, today or tomorrow.

He is also the most beautiful dad to 2 sons and 2 guinipigs 😁

Thanks for being such a humble and loving man.

Freja
(also known as the woman who deals with 2 am wake up calls to hear about your new ideas; the woman who has surrendered to the idea that date nights and every night involves a pen + a paper and loads of chats about food, and the woman who gets to watch you grow and find your way as a chef a little bit more each day)

To all our beautiful guests,

We are closed for another week as per government regulations, however we will be doing dinner boxes starting Wednesday. Please find attached this weeks menus.
Produce boxes are available from tomorrow and our gorgeous wines are available all week 😀

We are so grateful for all the support and love during these times.

Please stay safe and we are so excited to welcome you back to ELSKA at some point again, when safe to do so.💜

PS for all orders please text or DM.

Quiche, cinnamon myrtle and macademia.

Corn and pearl barley koji miso. See you in another 9 months.

MEET THE TEAM

Meet Lauren Kinne, Nathan’s right hand lady at Elska (also knows as Sous Chef)

From divulging dishes from Nathan’s obscure scribbles and notes, to running the floor, organizing staff and her amazing staff meals, Lauren is a key part of the Elska family.

Lauren started her cooking career in an Italian restaurant where she was immediately encapsulated by the food industry, in particular fine dining. Her love for food left her hungry to expand her knowledge in as many cultures as possible, which lead to a stint in Korean and Japanese cuisine which furthered her lust for culinary growth in other cultures. 

Growing up in the heart of Tasmania, Lauren has always been heavily driven by working with local and ethically sourced produce (if she has not mentioned she is from Tasmania, she soon will). Tasmania could not contain Lauren’s cultural and produce driven enthusiasm, as she soon moved to Brisbane to gain more experience in the culinary scene.

“I love highlighting the produce as the key aspect to my food” – Lauren

This is one of the core mentalities behind Elska and our approach to food. With Laurens culinary diversity and flexibility relating to produce and season change, her development has been a pleasure to experience.

Thank you for being part of our elska family, we absolutely love and adore you. ❤

and his incredible team is working hard to finalise the Winter menu launching June.

We cannot wait to share it with you all. Thanks for the continued love. We are so grateful to be able to share our love and passion with each one of you.



pilk