Two smiling male chefs in aprons in a professional kitchen with plated dishes in front of them, hanging lights above, and kitchen shelves in the background.

From the Himalayas to Caulfield

The Journey of Chef Nishant Arora

Mountain valley with terraced hillsides, a winding river, and a small house on a hillside, under an overcast sky.

Early Beginnings

Nishant's passion for cooking ignited in India, where he honed his skills at a prestigious culinary institution. His first role at a destination five-star resort in the foothills of Himalayas instilled in him the values of discipline and creativity.

Rising Through the Ranks - building his skills

In New Zealand, Nishant played a pivotal role in Sidart’s elevation to a 3-hat restaurant where he became Head Chef under chef owner Sid Sahrawat.

Then Nishant helped Sid open his next restaurant, Cassia, and ultimately led the Kitchen Team as Head Chef with 2 hats.

Nishant undertook an intern at Restaurant Frantzén, a renowned 3-Michelin-star establishment in Stockholm, where he gained valuable insight into the precision and innovation behind world’s top restaurant.

His dedication to excellence and innovation became his hallmark.

Challenges in Melbourne

Melbourne presented new opportunities and challenges.

Nishant was on the opening team for launch of Society, perhaps the most anticipated new opening of the year. But when Martin Benn left, Nish felt rudderless.

Cutler & Co. is a Melbourne institution with incredible food, but ultimately Nishant was ready to run his own race.

His venture into entrepreneurship with Aanya was cut short after a few groundbreaking popups but before the restaurant even opened, leading him to contemplate leaving the culinary world. He even started studying finance.

A white plate with a pink radish salad garnished with herbs and drizzle of oil, on a wooden table. Silver fork and napkin are to the right of the plate, and a decorative flower is on the left.

Banksia - Unconstrained Cooking, Honest Hospitality

Here, Nishant’s food is unfiltered. No corporate meddling, no pretence - just beautifully cooked meals in a space filled with warmth, curiosity, and the hum of conversation. From coal kissed meats and vegetables to bright and seasonal creations.

It’s not just a restaurant. It’s a life story. And every dish tells a part of it.

 

Make a reservation

We are open for Lunch Wednesday - Sunday (11:30-3) &

Dinner Thursday - Sunday (5:30-9:30)

A man wearing glasses and a gray apron carries two empty plates in a modern, well-lit restaurant with decorated tables and large windows.