NOMAD Sydney on Postcard

"Nomad has a great logo (just saying). Ok that's the design review out of the way. A place to impress, they serve up a Middle Eastern-influenced set of deliciousness, in a sleek exposed brick, high ceiling, concrete floored warehouse at the hands of Head Chef Nathan Stasi (from Heston Blumenthal's Dinner in London). Owned by Rebecca Littlemore and Al Yazbek, the place has a focus on 'house made' with as much as possible of their menu produced on site. They have a huge array of pickled, fermented cured, and smoked ingredients that all end up on your plate. The entire menu is designed to share, so don't go solo and randomly rock up, even if the name might suggest it. Booze has a local focus – all Australian wines and local craft beers. The 65$ a head set menu is a good option if you want to sample all the things." - For the People

On the Grid : Nomad

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@onthegrid

"Nomad, Surry Hills by For the People. Nomad has a great logo (just saying). Ok that's the design review out of the way.A place to impress, they serve up a Middle Eastern-influenced set of deliciousness, in a sleek exposed brick, high ceiling, concrete floored warehouse at the hands of Head Chef Nathan Stasi (from Heston Blumenthal's Dinner in London).Owned by Rebecca Littlemore and Al Yazbek, the place has a focus on 'house made' with as much as possible of their menu produced on site. They have a huge array of pickled, fermented cured, and smoked ingredients that all end up on your plate. The entire menu is designed to share, so don't go solo and randomly rock up, even if the name might suggest it.Booze has a local focus – all Australian wines and local craft beers. The 65$ a head set menu is a good option if you want to sample all the things."

Sydney

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@cntraveler

"Nomad’s delicious food celebrates regional New South Wales and Australian produce sourced seasonally from farmers and local providors. Breads are baked in-house, and charcuterie and cheeses are made by the team. The à la carte menu spans small plates and share-friendly dishes from the wood-fired grill, oven, and garden. Perhaps zucchini flower with pecorino cheese and truffle honey will tempt? Barbecued spatchcock with harissa, and spiced cauliflower captures the Mediterranean spirit of the kitchen." - Sophie Davies

29 Best Restaurants in Sydney | Condé Nast Traveler

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Lauren Jansson

Google

Just incredible. My partner and I had lunch here for the first time yesterday and had high expectations based on the reviews. Our expectations were exceeded and we both know we’ll return at a future time. While everything was perfectly executed the salmon charcuterie, scallops and trout were absolute standouts. Thank you for a memorable lunch and we hope to see you again soon.

Andrew Lim

Google

Nomad Sydney is an incredible dining experience! The highlights for me were the zucchini flowers and the kangaroo kibbeh – both dishes were bursting with flavour and beautifully presented. The zucchini flowers were delicate and perfectly fried, while the kangaroo kibbeh offered a unique twist with its rich, savory filling. The atmosphere is lively and welcoming, and the service is attentive and knowledgeable. If you’re looking for a memorable meal in Sydney, Nomad is a must-visit!

Beatrix Leung

Google

Came here for the truffle brunch and loved it! The place has such a nice vibe, the lady who served us was so lovely, kind and checked in on us a lot without being overbearing. The truffle was subtle but the dishes themselves were amazing! Loved the manoush, the flavours of the ham hock hash brown were perfectly balanced with great texture and the truffle ice soft serve was so delicious. Will absolutely be back!

Peng

Google

It was a terrible dining experience. Pros. Your service was great, very attentive. Cons. Mainly the food 1. the oysters were of different sizes and levels, some of the oysters I felt were not ready to be served. 2. the sauce on top of the scallops, simply ruined the dish, very strong goat stink, so that the original sweet scallops lost taste, after eating my mouth is full of a goat stink, with the lemon did not play a role in refreshing, of course, did not suppress the stink! 3. about the pork, very average, no outstanding flavour, the grapes on top, I feel like they were taken to make up the numbers, very cumbersome. And the colour scheme of the dish didn't sit well with me. My suggestion is to increase the amount of sugar, and use some dried fruit to steam with the pork, you can also refer to the Cantonese barbecue pork recipe, definitely better than the current taste! 4. olive oil ice-cream, like eating a piece of butter, with fries and pistachios, it has some raw flour flavour, the pistachios are not roasted, I don't think it's a good choice. 5. another passion fruit dessert, goat's milk is very nasty, the presentation is very poor, when my spoon is going to start working, it will touch the ice particles on the top of the ice all over the place, the whole thing seems very cheap, not artistic

Who’s Khoo

Google

Have been seeing their ‘truffle’ season marketing going around social media and wanted to try it. Personally it was a bit of a let down as the truffle flavor didn’t ’pack a punch’. Whilst I understand that less is more when it comes to truffle, all of our dishes had truffle in it but the truffle weren’t the star of the dish. Service was great and attentive. The noise level was a bit loud (even though there were empty tables around)

Hans Sutanto

Google

All the foods are pretty good but just wish that the portion can be bigger for the price. We really enjoyed the pork neck, some kind of ceviche, and the trout. The burrata is fresh but the jam is a bit too sweet to my liking. The flatbread is also good but for $15 a piece (I think) is a bit too expensive. We celebrated someone's birthday and was actually expecting some complimentary dessert but we had to purchase our own dessert instead. It was very busy on a Friday night and ambience was a bit too noisy for us but overall we enjoyed the meal here.

Scott Puddy

Google

Signature set menu was a lovely mix with some interesting wines (we went the wine pairing). The oysters and kingfish rillette were magnificent, as were the flatbread, carrot humus dip and charcuterie. Mains let down just a little. Scallops were overcooked and the rib eye which while beautifully cooked, had so much pepper on the crust that we could not taste the meat. Desserts were fabulous, particularly the olive oil ice cream sandwich. It was our wedding anniversary and we felt well looked after all evening. Fascinating to sit at the kitchen bar and watch the precision of dish after dish coming out rapid fire, yet identical. Would certainly come again next time we’re in Sydney but would go a la carte next time.

Tony Ng

Google

Food was great from NOMAD. Good selection dishes designed to be shared. Reasonably priced and normal portion size. Service was excellent. Full house on a Friday night but we didn’t have to wait long for our foods. Very happy to come back again.

Lauren Jansson

Google

Just incredible. My partner and I had lunch here for the first time yesterday and had high expectations based on the reviews. Our expectations were exceeded and we both know we’ll return at a future time. While everything was perfectly executed the salmon charcuterie, scallops and trout were absolute standouts. Thank you for a memorable lunch and we hope to see you again soon.

Andrew Lim

Google

Nomad Sydney is an incredible dining experience! The highlights for me were the zucchini flowers and the kangaroo kibbeh – both dishes were bursting with flavour and beautifully presented. The zucchini flowers were delicate and perfectly fried, while the kangaroo kibbeh offered a unique twist with its rich, savory filling. The atmosphere is lively and welcoming, and the service is attentive and knowledgeable. If you’re looking for a memorable meal in Sydney, Nomad is a must-visit!

Beatrix Leung

Google

Came here for the truffle brunch and loved it! The place has such a nice vibe, the lady who served us was so lovely, kind and checked in on us a lot without being overbearing. The truffle was subtle but the dishes themselves were amazing! Loved the manoush, the flavours of the ham hock hash brown were perfectly balanced with great texture and the truffle ice soft serve was so delicious. Will absolutely be back!

Peng

Google

It was a terrible dining experience. Pros. Your service was great, very attentive. Cons. Mainly the food 1. the oysters were of different sizes and levels, some of the oysters I felt were not ready to be served. 2. the sauce on top of the scallops, simply ruined the dish, very strong goat stink, so that the original sweet scallops lost taste, after eating my mouth is full of a goat stink, with the lemon did not play a role in refreshing, of course, did not suppress the stink! 3. about the pork, very average, no outstanding flavour, the grapes on top, I feel like they were taken to make up the numbers, very cumbersome. And the colour scheme of the dish didn't sit well with me. My suggestion is to increase the amount of sugar, and use some dried fruit to steam with the pork, you can also refer to the Cantonese barbecue pork recipe, definitely better than the current taste! 4. olive oil ice-cream, like eating a piece of butter, with fries and pistachios, it has some raw flour flavour, the pistachios are not roasted, I don't think it's a good choice. 5. another passion fruit dessert, goat's milk is very nasty, the presentation is very poor, when my spoon is going to start working, it will touch the ice particles on the top of the ice all over the place, the whole thing seems very cheap, not artistic

Who’s Khoo

Google

Have been seeing their ‘truffle’ season marketing going around social media and wanted to try it. Personally it was a bit of a let down as the truffle flavor didn’t ’pack a punch’. Whilst I understand that less is more when it comes to truffle, all of our dishes had truffle in it but the truffle weren’t the star of the dish. Service was great and attentive. The noise level was a bit loud (even though there were empty tables around)

Hans Sutanto

Google

All the foods are pretty good but just wish that the portion can be bigger for the price. We really enjoyed the pork neck, some kind of ceviche, and the trout. The burrata is fresh but the jam is a bit too sweet to my liking. The flatbread is also good but for $15 a piece (I think) is a bit too expensive. We celebrated someone's birthday and was actually expecting some complimentary dessert but we had to purchase our own dessert instead. It was very busy on a Friday night and ambience was a bit too noisy for us but overall we enjoyed the meal here.

Scott Puddy

Google

Signature set menu was a lovely mix with some interesting wines (we went the wine pairing). The oysters and kingfish rillette were magnificent, as were the flatbread, carrot humus dip and charcuterie. Mains let down just a little. Scallops were overcooked and the rib eye which while beautifully cooked, had so much pepper on the crust that we could not taste the meat. Desserts were fabulous, particularly the olive oil ice cream sandwich. It was our wedding anniversary and we felt well looked after all evening. Fascinating to sit at the kitchen bar and watch the precision of dish after dish coming out rapid fire, yet identical. Would certainly come again next time we’re in Sydney but would go a la carte next time.

Tony Ng

Google

Food was great from NOMAD. Good selection dishes designed to be shared. Reasonably priced and normal portion size. Service was excellent. Full house on a Friday night but we didn’t have to wait long for our foods. Very happy to come back again.

NOMAD Sydney

NOMAD Sydney

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