Nomad is a contemporary restaurant serving Mediterranean dishes. They’re well known for earning a Chef Hat (or non-Australia equivalent, a Michelin star). We ate here on 22nd February 2020 with A & J.
entrée
To start, we ordered the burrata, fennel jam, bronze fennel. This dish was very soft and creamy. We loved the sight of breaking the burrata with our spoons. The mozzarella outer layer was so delicate and stringy. We ordered the flatbread to eat with this.
This flatbread, za’atar, toum was slightly salty with a lot of intense flavours from the herbs and spices. It was more intense than your typica za’atar and was *chefs kiss*. It was balanced out by the burrata. We wished the serving was bigger for $14.
This beautiful dish was the kingfish ceviche, avocado, finger lime, coriander crackers. The kingfish had a pleasant, mild aroma. The lime used in the ceviche process added a light, citric flavour, bringing out a firmer texture in the fish. It was very enjoyable with avocado and crackers. This was our favourite dish out of the meal.
Our last entrée was the southern calamari with fried potato and chimichurri. Thank you A for the action shot 😘. This dish was a combination of savoury and sour with a mix of minced garlic, oregano, vinegar and lemon. The chefs deep-fried it well because there was no oil residue. I really loved the crunch of the potato from the fried bread crumb coating.
main course
We ordered all of the “big” dishes, starting with this ricotta dumplings, shiitake, cavalo Nero, olive oil. These dumplings were mild and creamy. The cavalo nero were an interesting texture, adding some bitterness to the ricotta. This was probably not one of my favourites and one I would not be keen to order again because of the heavy carb-loaded feeling of too much flour.
This was Skull Island tiger prawns, saffron butter, curry leaf. The prawns were huge but for the price of this dish, we were expecting more servings 😂. This was still a great dish, with intense salted-prawn flavours and juicy, succulent meat. We enjoyed sucking on the heads and the skin had a fine, light crunch (no food goes to waste with us hehehe).
Next was the Murray cod, macadamia, vine leaf salsa verde. Compared to other Mediterranean dishes, this was very mild in the acidic profile. The fish had a modest amount of fishy flavours and was well cooked to a tenderised cut, elevated by the lemon zing. The vine leaf was so delicate and crinkly, it looked too pretty to eat 😍. It had a light, salty crunch to it.
The spatchcock, chermoula, baby cos, labneh had a minimalistic approach to its presentation. The spatchcock was savoury and well-seasoned with an earthy, salty crust. The labneh was mildly sweet and very smooth as a dip. Don’t eat the jalapenos if you cannot tolerate chilli because my mouth was on fireeeeee. The labneh and baby cos lettuce helped balanced out the flames 😅.
Finally, this beast was the lamb shoulder, toum, chilli, lemon. It was cooked well and very flavourful. The meat was tender and fell off the bone with a bit of pulling from our forks. The lime helped cut through the fatty layers. No sauce was needed to complement its flavours but it was desired after a few big bites. We couldn’t really suck out any marrow because the bone had been roasted dry.
service
The waiter kept asking us:
“Are you sure you want to order all of the big dishes?”
“They’re very big and not many people can finish the serving”.
We sure surprised him because luckily for us, A & J are machines 🤣. Thank you for dining with us you two because it meant we could order everything in one sitting.
“Are you sure you want to order all of the big dishes?”
“They’re very big and not many people can finish the serving”.
We sure surprised him because luckily for us, A & J are machines 🤣. Thank you for dining with us you two because it meant we could order everything in one sitting.
review
The restaurant is set in a converted warehouse so the lighting was really good. The ambiance of Nomad was very classy and upbeat. It was a wonderful meal and we can’t wait to return.
Happy eating!
Happy eating!
Wow, amazing blog format! How lengthy have you been blogging for? you made blogging look easy. The entire look of your site is wonderful, let alone the content!!
Wow, wonderful weblog format! How lengthy have you ever been blogging for? you made blogging look easy. The total glance of your site is fantastic, as neatly as the content material!!