NOMAD Sydney

"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

"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."

"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