In case you have been asleep for the vast majority of 2020, trips to Disneyland are off for the time being (we are so sorry to break it to you in this manner). 

See also: Disneyland shares its secret recipe 

See also: Disney World’s $65 sandwich slammed 

But never fear, because an Aussie restaurant is serving up a degustation menu that takes inspiration from some of our favourite Disney classics. With a comedic spin. 

Following its sell-out success in 2019, the ‘Once Upon a Time’ degustation has returned to nel. restaurant in Sydney. And it’s a true culinary adventure.

The 11-course menu starts with savoury ‘Eat Me’ Cookies and ends with ‘Imagination’ Custard Tarts sprinkled with Fairy Dust.

The "Eat Me" course is where it all begins.

The “Eat Me” course is where it all begins.

The controversial “Bambi’s Mum” dish caused a bit of a stir when it made its debut last year – it came with dukkah served in rifle casings. This year chef Nelly Robinson is focusing on some happier moments with the dish Bambi and Thumper – a venison carpaccio served with rabbit terrine, mushroom, sorrel and forest leaves.

Another highlight from the menu is the Melted Snowman – black garlic bread complete with a carrot nose, black iced eyes, yogurt and ‘snow.’

The gentler "Bambi and Thumper" course.

The gentler “Bambi and Thumper” course.

“After the raging success of last year’s Once Upon a Time menu we couldn’t wait to do it all again,” says Robinson.

“It was so much fun to create a whole new menu around some of my favourite films and we have carefully crafted dishes that will make diners feel like a child again, whilst enjoying it in an adult environment paired with fun cocktails and great wine to match”. Whist he wishes to keep many details of the menu under wraps (so guests can be truly surprised), we can reveal that some of the other eleven dishes in this degustation include You Shall Go To The Ball, (which is a pumpkin bread served with dukkah and oil), Just Keeping Swimming, (pan fried dory served with fennel) and Roses Are Red, Beasts Are Blue, (which serves up a Gateau opera cake with a side of smashed rose).

Many of the courses are kept secret, so diners can be surprised along the way.

Many of the courses are kept secret, so diners can be surprised along the way.

The menu will be available until November 7, from Tuesday to Saturday. The menu will also be available for lunch on Saturday.

It costs $135 pp (optional $105 for alcoholic beverage matching or $50 for non-alcoholic beverage matching).

If you are not in Sydney and can’t attend, we have a consolation for you … 

The recipe for Disney’s iconic Mac ‘n’ Cheese that you can make at home

Whatever you do, don't count the calories.

Whatever you do, don’t count the calories.

Serves 6-8


Toasted Panko: 

  • 4 tablespoons butter
  • 1/2 cup panko
  • Coarse salt, to taste

Gourmet Macaroni and Cheese:

  • 1 (16 ounce) box cavatappi pasta or elbow macaroni
  • 3/4 cup butter
  • 3/4 cup flour
  • 8 cups milk
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1/2 pound white cheddar cheese, shredded 
  • 1/2 pound yellow cheddar cheese, shredded
  • 3 (5.2-ounce) Boursin Garlic & Fine Herbs cheese wheels, divided
  • Coarse salt, to taste
  • White pepper, to taste


For Toasted Panko:

Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat; salt to taste. Set aside.

For Gourmet Macaroni and Cheese:

  1. Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.
  2. Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes.
  3. Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.
  4. Fold in both shredded cheddar cheeses and two Boursin Garlic & Fine Herbs cheese wheels.  Blend with immersion blender until cheese has melted and smooth.
  5. Season to taste with salt and white pepper.  
  6. Add hot, cooked pasta with cheese sauce and mix until combined and divide evenly into 6-8 bowls.
  7. Cut remaining Boursin Garlic & Fine Herbs cheese wheel into 6-8 pieces or crumble into a small dish.
  8. Top Gourmet Macaroni and Cheese with toasted panko and Boursin Garlic & Fine Herbs cheese pieces or crumbles.
  9. Serve immediately.

See also:


By admin