The team behind Nomad Restaurant has gone out of their way to make sure you feel like it’s your own abode – the 100 year old warehouse has been decked out in comfy wooden tables, soft mood lighting and cool bar seating that bumps right up against the open kitchen.
They’ve committed to making as much in house as possible – from the bread and butter to pickles, tomato sauce and cheese, most of the main ingredients are made on site.
45 tasting plates, small to share, make the most of an in-house charcuterie, where they’re curing everything from beef and pork to wallaby and duck, using local produce and oldie but goodie techniques.
Al Yazbek (ex-Toko) and his partner Rebecca Littlemore are the brains behind this homely venture, with head chef Nathan Sasi at the helm. Sasi’s days at Heston Blumenthal’s London restaurant Dinner haven’t led him too far from fresh, quality ingredients, where the flavours speak for themselves.
Start with a pot of chickpea and benne seed puree (aka really good hummus), moreish cheese and bacon balls (yum) and BBQ purple sprouting broccoli (char grilled broccolini) before moving onto a delicate quail and brussels sprouts which, if served sans quail, would give Porteno’s deep fried sprouts a run for their money.
Whatever you do, save room for dessert. The Alfajores, a stack of spiced biscuits topped with tiny puffs of meringue, are almost too cute to eat, but a copper pot of Wood Roasted Bunuelos (doughy pockets) drowned in pedro ximenez is too good to miss.
Nomad
16 Foster Street, Surry Hills NSW 2010
Opening Hours
Lunch Mon – Fri: 12noon to 3.00pm
Dinner Mon – Sat: 6.00pm – 12 midnight
02 9280 3395