Some of the world’s finest produce and best wine is found here in Australia. We source the best produce from small growers who share that passion and, inspired by our travels through Spain, Morocco and the Middle East, cook with fire and smoke.
Our wine list also has a focus on small growers making great wine sustainably, with a few internationals that share that same ethos.
Thank you to everyone who has supported us over the last 7 years.
OUR CHARCUTERIE
David Blackmore wagyu 9+ girello bresaola $18
Rangers Valley wagyu 5+ brisket pastrami $17
Borrowdale free range pork neck coppa $16
Cold smoked Petuna ocean trout bastrouma $18
Selection $35
SNACKS
Wood fired flatbread, za’atar $14
Fried green olives, preserved tomato $10
Sydney rock oysters, our worcestershire $5.5 each
Wood roasted mushroom, bone marrow & shiitake XO empanada $10
Smoked mussels, piment d’espelette, toum, hash brown $18
Wood roasted Bruny Island Saint, Malfroy’s Gold honeycomb, lardo $65
OVEN & GRILL
Wood roasted eggplant, toasted olive seeds, burnt butter, flatbread $22
Smoked zucchini, tarragon, feta, pepita & pine nut tarator $25
Vanella burrata, fennel jam, alto robust virgin olive oil $26
Raw Hiramasa kingfish, avocado, finger lime, coriander cracker $32
Wood roasted Stix Farm baby beetroot, almond, sweet & sour currants $26
Date glazed wagyu tongue, baharat, tahini $28
Spanish mackerel, peas, asparagus, smoked mussel vinaigrette $40
North QLD king prawns, sugar loaf cabbage, roast prawn butter $49
Smoked Nichols free range chicken, green chilli zhoug, our yoghurt $39
Margra lamb neck b’stilla, golden raisin & caper salsa, soft herbs $58
600g Grasslands rib eye on the bone, vine leaf salsa verde $95
Iceberg, orange, our shanklish $12
Andean sunrise potatoes, harissa, toum, guindilla $16
DESSERT
Olive oil ice cream sandwich, halva, pistachio, honey $16
Banana tarte tatin, wood roast banana & pine nut brittle ice cream (30 mins) $35
Watermelon, raspberry, rose, yoghurt sorbet $19
Strawberry, sumac & macadamia pavlova, our creme fraiche $22
Turkish coffee tiramisu, valrhona manjari, mascapone, cocoa nib $22
PER PERSON, FOR THE TABLE TO SHARE
Warm Olives, cumin, range
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Pioik Bakery Focaccia
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Nomad Charcuterie selection
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Roast eggplant, toasted olive seeds, burnt butter
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Zucchini flowers, truffle honey, pecorino
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Raw Hiramasa kingfish, avocado, finger lime, coriander crackers
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North QLD king prawns, vine leaf slsa verde
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Smoked Nichols free range chicken, green chilli zhoug, our yoghurt
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Iceberg, lemon, our shanklish
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Olive oil ice cream sandwich, halva, pistachio, honey
Our list has been curated to highlight the very best of Australian wine. We showcase small, up and coming producers, as well as some of the country’s most iconic bottles. Due to our continued commitment to sustainability, we favor growers who embrace organic farming practices.
In addition to our Australian stars, we also offer a selection of international wines which represent unique and distinctive styles. This includes a range of grower Champagnes and a collection of premium Pinot Noir and Chardonnay from
different terroir around the world.
We look forward to the day we can once again host our vigneron friends in the restaurant for wine dinners. In the meantinme, we are offering wine flights as a way to showcase their wines
Peter Dredge was recently nominated for the GT Wine winemaker of the year. His Tasmanian offerings have always wowed our guests and we couldn’t wait to try his first vintage of minimal intervention wines from Oregon. We have secured a tiny allocation and will be offering them exclusivelly as part of our ‘Dinner with Dr Edge’ tasting flight.
2019 Tasmania’ Riesling
Tasmania’s cool climate holds great potential for Riesling,
and Peters first vintage of this wine shows purity and
elegance. Naturally fermented in older oak and extended
lees ageing to build texture, with just a hint of sugar to
balance the acid. Or as Dredgy puts it, “blah blah blah.
2018 ‘Tasmania’ Pinot Noir
Natural fermented with a high degree of whole bunch
inclusion giving some carbonic maceration influence and
fine structure. Minimal sulphur additions at bottling. This
wine has a fine structure and savoury elements that make
it a fantastic match with our cuisine.
2018 Oregon ‘Eola Amity’ Pinot Noir
Eola-Amity is the most southerly of the Willamette Valley
sub AVA’s, but also one of the cooler areas for Pinot Noir.
The prettiest and most elegant of all his Oregon wines
2019 Tasmania’ Chardonnay
Fruit from three regions throughout Tasmania was
pressed straight to old barrels to undergo natural
fermentation. This is a medium-bodied and stylish
Chardonnay with vibrant acidity and freshness-definitely
one for lovers of Chablis
2019 ‘Tasmania’ Pinot Noir
A slight shift from the house style with more Northern
Tasmanian vineyard material. It’s an ethereal Pinot Noir
fermented naturally with only two weeks on skins then
pressed to oak casks, matured for nine months and bottled without fining.
2018 Oregon ‘Chehalem Mountains’ Pinot Noir
Chehalem Mountains’ elevation goes from 200 to 1,633
feet, giving the greatest variation in temperature within
the Willamette Valley. The aroma is wild and gamey with
crunchy red fruit and floral notes.
Please be aware that there may be limited availability for online bookings. If your preferred time is unavailable, please contact the restaurant directly on +61 2 92803395.
At NOMAD, in accordance with current COVID restrictions, we cater for groups from 1 – 30 people. We offer a wide variety of seating options, from counter seating for 2, to fully seated formal dining for groups of up to 30 people. Bookings for 14 people or less can be made online, for larger tables please submit a group enquiry and one of our staff will help you craft the perfect experience.
To make a booking for 14 guests or less, please use the reservation widget above.
If your chosen reservation time does not show in the booking widget, unfortunately, this time is currently fully booked.You are welcome to select an alternate time or join the waitlist by calling 0292803395 or emailing us at eat@nomadwine.com.au.
All bookings are for a 2 hour duration from the time of reservation. Tables booked at 8.00pm or later, may require a short wait in the bar whilst your table is being prepared.
To make a booking for 15 guests or more, please submit a group enquiry.
At NOMAD we aim to help you create a truly special dining experience. We have a private dining room that can accommodate up to 28 guests for an intimate experience.
We have many options for banquet menus, drink selections and can cater for most dietary requirements. Submit your enquiry, by clicking the button below and one of our staff will be in touch to assist you with planning your event.
Need to impress a client or spoil a friend?
Whether you want to shout them a drink and a plate of our famous charcuterie, or let them indulge in our full seasonal menu, a NOMAD Voucher makes the perfect gift for a loved one or colleague.
Let us make your friend’s occasion truly special.
Your voucher will be emailed to you within 30 minutes of making your purchase. If you do not receive your voucher within this time, please check your email junk folder. If you need any help at all, please contact eat@nomadwine.com.au or (02) 9280 3395.
Expires: 36 months after purchase date
This is our NOMAD charcuterie plate. We are so proud to produce these in house. Thanks to @ozharvest letting our chefs utilise their kitchen before our opening, our selection is aged and ready to go! Plans for dinner this evening? Sorted
📸 @petrinatinslay
#nomadsydney
We’ve missed our dining room ⭐️
📸 @kittigould
#nomadsydney
Fast becoming your favourite new dish!
Margra lamb neck b’stilla, golden raisin & caper salsa, soft herbs
📸 @petrinatinslay
#nomadsydney
Hello Friday! Fancy a cocktail?
📸 @petrinatinslay
#nomadsydney
Order of questions we fielded the most after the fire that destroyed our restaurant last September?
“Everyone ok?”
“What happened?”
“Did the @cj_hendry survive?”
So pleased to say yes! A little tlc was required but our hand drawn pig skull is back at home in our dining room and we couldn’t be happier!
Insider tip- for lunch request a seat under the pig skull to while away your afternoon
📸 @petrinatinslay
#nomadsydney
Thank you to everyone who has joined us since our reopening 10 days ago! Friday lunch has just kicked off and it may be time for a cocktail or two
📸 @petrinatinslay
#nomadsydney
Smoked Petuna ocean trout basturma. I’ll take mine with our wood fired focaccia and a glass of Chablis!
📸 @jacqueline_challinor
#nomadsydney
Our first Friday all day dining! Swing by for a Gibson and take a peek at our brand new dining room
📸 @petrinatinslay
#nomadsydney
Our day 2! What a way to celebrate with Gourmet Traveller and some of the best in our industry coming together in our new dining room for @gourmettraveller hospitality honours 2020. We can’t wait for day 3
#nomadsydney
Charcuterie selection heading out of the kitchen tonight!
#nomadsydney
Tonight’s the night! Our doors swing open at Foster St the first time in over a year. We look forward to welcoming you in
#nomadsydney
Date glazed wagyu tongue, baharat spice, tahini
Back in business from Tuesday 3rd November, who’s joining us?
🎉🎉🎉
#nomadsydney
It’s official, the wood fire oven is up and running 🔥🎉
Chefs are in the kitchen this weekend putting the finishing touches on our new menu and we can’t wait to share it with you!
Tuesday 3rd November is the big day, have you booked yet?
#nomadsydney
After months of waiting, the chefs had their very first taste of all their hard work! We can’t wait for you to see (and taste) what we’ve been up to ⭐️
From the left...
@borrowdalefreerange coppa
@rangersvalley brisket pastrami
@blackmorewagyu bresaola
@borrowdalefreerange pancetta
#nomadsydney
Ever wanted to try and recreate our olive oil ice cream sandwich at home?
Executive chef @jacqueline_challinor shares her secrets with @markbest
Check out the full video and recipe on the @tasteofsydney website!
Banana tarte tatin, wood roast banana ice cream 🍌
Have you booked yet?
#nomadsydney
In the interest of positivity, we thought we’d share some good news along with the bad...
Unfortunately we’ve hit a little bump in the road and had to delay our opening date by an extra week, meaning we’ll now open the doors on Tuesday 3rd November.
BUT...
The good news is that our kingfish ceviche is back and here to stay 🎉
We apologise for any inconvenience and deeply appreciate the support and patience our loyal guests have shown us ❤️
We can’t wait to welcome you back once we’re home for good!
#nomadsydney
Who’s excited to try our new menu?
Wood roasted Stix Farm mushroom, bone marrow & shiitake XO empanadas 🔥
#nomadsydney
NOMAD is always searching for talented individuals to join our team. Expectations are high, we only work with those who are dedicated and motivated to succeed. In return, we provide a healthy work – life balance, fair and transparent pay, and genuine career opportunities for all staff. Our senior management all started in junior positions and most of our staff have been with us for years. If you are up to the challenge of one of Sydney’s most successful and busy restaurants, apply using the buttons below.
