Nomad
I don’t love the word “foodie” but that’s what I am and that’s the most universally understood term to describe the passion I have for all things food. I love to dine out in all facets from street food to tasting menus. I love to cook and learn about new techniques. I get excited by walking through markets and gourmet grocery stores. So as a foodie I often get asked what my favorites are – restaurants, foods, things I cook, etc. It’s always so difficult for me to answer because it often depends on my mood or cravings at the moment. But if frequency is any indication, I’d have to say for restaurants in Sydney, my favorites will always include Nomad.
Nomad was the first destination restaurant I dined in on my first visit to Sydney. It wasn’t the first meal but the first place that was on my list of restaurants based on research and recommendation. Little did I know that it would make such an impact and become a barometer of sorts against which all other Sydney fine dining experiences would be measured against.
The first meal consisted of house-made charcuterie, local ingredients, and (at the time) an all-Aussie wine list. The food was prepared simply but with precision and most-importantly, deliciously. The service was warm and polished but with that charming Australian laid-back vibe.
Over the years, there have been many visits to Nomad and they’ve all been as satisfying as that first. That’s a credit to Chef Jacqui Challinor and the staff there for maintaining the quality of the food and hospitality as the menu, wine list, and staff all evolve.
I’ve scrolled through the depths of the camera roll on my phone to find all of the photos that I’ve snapped over the past few years and have curated a list of some of my favorites. The menu at Nomad changes frequently so these may or may not be on the current menu but that being said, many of these manage to stick around.
House-made charcuterie.
The line-up changes but if they have it, don’t miss the duck mortadella.
Zucchini blossoms with truffle honey and pecorino
This doesn’t ever seem to leave the menu. Because it’s absolutely delicious! This particular version has the addition of shaved truffles as it was truffle season. It’s not the most photogenic but it’s a must.
Fried Hawkebury River School Prawns with Aoili
These little prawns burst with flavor and fried until nice and crispy. Pop the whole thing in your mouth and enjoy.
Kingfish Ceviche
This dish is is also a main-stay on the menu. And also a favorite!
Spatchcock
I rarely order chicken at a restaurant. But I would happily order this baby chicken on every visit. Seasoned well and perfectly cooked. It’s just plain delicious.
Thank you Nomad for never disappointing when I need a fix of what I’ve come to think of as quintessential Australian chef-driven cuisine.