Our Philosophy
Our Philosophy
About
When Nomad first opened its doors in 2013, our aim was to bring together the best of Australian wine, produce and design in the heart of Sydneys' Surry Hills. Situated in a turn of the century warehouse with a large open central kitchen and bar, Nomad is all about bringing together family and friends in a laid back yet beautiful atmosphere.
Our team of chefs work with the best local produce with producers from around NSW and Australia. We have a full time baker preparing our breads every day fresh for you - from our sourdough to our brioche, lavosh and flatbreads. We produce our own charcuterie which you can see hanging in wait in our semi-private dining room. Next to this is our cheese room where our house made cheeses like our speciality, Jersey Milk haloumi as well as ricotta and goats chevré mature.
A' La Carte
A' La Carte
Snacks |
House Baked Sourdough | 4 per person
Black Olive Butter
Pickles | 9
Oysters | 5 each
Nomad Worcestershire Mignonette
Stuffed Gordal Olives | 6
Willowbrae Goat's Curd, Ortiz White Anchovy
Smoked Brisket Empanada | 10 each
Agro Dolce, NOMAD Hot Sauce
NOMAD Charcuterie | 29
Whipped Ricotta | 19
Roasted Peppers, Focaccia
small plates |
Zucchini Flower | 24
Pecorino, Truffle Honey
Kingfish Ceviche | 29
Avocado, Finger Lime, Coriander Cracker
Smoked Nardin Anchovies | 28
Ricotta, Sourdough Baguette
Ranger's Valley Wagyu Tartare | 28
Spiced Chickpea, Fried Eschallot
David Blackmore 9+ Wagyu Tongue | 26
Jersey Yoghurt, Chilli Oil
Moreton Bay Bug Tail | 36
Black Garlic, Chive Oil, Nori
from the grill and wood oven |
NOMAD Jersey Milk Haloumi | 30
Roast Crimson Grapes, Honey, Sherry
BBQ Cobia | 39
Olive Oil Poached Fennel, Green Olive, Ajo Blanco
Wood Roasted Fish Of The Day | MP
Sweet & Sour Eggplant
BBQ Spatchcock | 38
Harrisa, Toum, Guindilla
Dry Aged Lamb Shoulder Pastilla | 38
Pomegranate, Tahini Yoghurt, Pickled Eggplant
Wood Roasted Melanda Park Pork | 48
Chorizo, Cannellini Bean, Piquillo (dinner only)
800g Dry Aged O'Connor T-Bone | 120
Char Grilled Baby Cabbage, Pedro Ximenez
FROM THE garden |
Leaves From Marty's Garden | 9
Hazelnut Vinaigrette
Heirloom Tomato | 16
Pickled eschallot, Shanklish, Oregano
Spiced Cauliflower | 17
Cashew, Wild Rocket, Labne
BBQ Sweetcorn | 16
Chimichurri, Migas, Manchego
Pork fat Potatoes | 16
Chilli Burnt Butter, Curry Leaf
Dessert |
Housemade Goat's Yoghurt Sorbet | 18
Hawkesbury figs and honeycomb
Strawberry Pavlova | 19
macadamia, créme fraiche, lime
Ice Cream Sandwich | 19
Olive Oil Parfait, Halva Crumble, Pistachio, Honeycomb
Banana Baklava | 19
Hazelnut, Salted Carmel, Kataifi Pastry
Cinnamon Doughnuts | 19
Mascarpone Ice Cream, arrope
Valrhona Chocolate | 19
Raspberry, Rosewater, Pomegranate
Cheese | 9 per cheese
Honeycomb, Black Salt Lavosh
Banquet Menus
Banquet Menus
NOMAD FEASTS |
Available to tables of 3 guests or more
BIGGER FEAST 95 per person
Pickles |
House Baked Sourdough |
Whipped Ricotta |
Roasted Peppers
Housemade NOMAD Charcuterie |
Rangers Valley Waygu Tartare |
Spiced Chickpea, Fried Eschallot
Moreton Bay Bug Tail |
Black Garlic, Chive Oil, Nori
NOMAD Jersey Milk Haloumi |
Roast Crimson Grapes, Honey, Sherry
Wood Roasted Fish Of The Day | Sweet & Sour Eggplant
or
600g Dry Aged O'Connor Striploin | Char Grilled Baby Cabbage, Pedro Ximinez
Choice Of Side |
Cauliflower / Garden Salad
Ice Cream Sandwich |
Olive Oil Parfait, Halva Crumble, Pistachio, Honey
Valrhona Chocolate |
Rose Water, Raspberry
FEAST 69 per person
Pickles |
House Baked Sourdough |
Whipped Ricotta |
Roasted Peppers
Housemade NOMAD Charcuterie |
Zucchini Flower |
Pecorino, Truffle Honey
Kingfish Ceviche |
Avocado, Finger Lime, Coriander Cracker
BBQ Cauliflower |
Cashew, Wild Rocket
BBQ Spatchcock |
Harissa, Toum, Guindilla
Ice Cream Sandwich |
Olive Oil Parfait, Halva Crumble, Pistachio, Honey