Early Beginnings

Nishant began his career in India, training at a prestigious culinary institute before working at a five-star resort in the foothills of the Himalayas. It was here that he developed the discipline, curiosity, and creative instinct that continue to guide his cooking today.

Building the Craft

In New Zealand, Nishant joined Sidart, where he rose to Head Chef, before leading the kitchen at Cassia. A stage at Restaurant Frantzén in Stockholm further refined his approach.

These experiences shaped a style grounded in technical precision, warm, expressive flavours, and a deep respect for ingredients.

Melbourne

Melbourne offered both opportunity and challenge. Nishant joined the opening team at Society, then cooked at Cutler & Co., before feeling the pull to create something of his own.

His first venture, Aanya, ended before opening — a moment of pause that ultimately clarified his direction.

Banksia — A Clear Expression

Banksia is where Nishant cooks with clarity and freedom.

No pretence. No distraction. Just honest, thoughtful food.

From coal-kissed meats and vegetables to bright, seasonal dishes, each plate reflects a journey shaped across continents and kitchens. This is cooking grounded in craft, generosity, and intent.

Banksia is more than a restaurant.

It is a story told quietly — and served with heart.