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Our Philosophy


Our Philosophy

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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 |   3.50 per person
Black Olive Butter

Pickles  |  9

NOMAD Ricotta  |  19
Roasted Peppers, Hand Rolled Flat Bread

Oysters  |  5 each
Nomad Worcestershire Mignonette

Gordal Olives |  9 each
Willowbrae Goat's Curd, White Anchovies

Grilled Scallop  |  10 each
Fennel, Nori

Smoked Brisket Empanada  | 10 each
Agro Dolce, NOMAD Hot Sauce

NOMAD Charcuterie  |  29


small plates  |


Zucchini Flower  |  24
Pecorino, Truffle Honey

Burrata  |  26
Pickled Green Tomato, Grilled Sourdough

Kingfish Ceviche  |  29
Avocado, Finger Lime, Coriander Cracker

Nardin Smoked Anchovies  |  28
Ricotta, Sourdough Baguette

Southern Calamari  |  29
Black garlic, Lime

Duck & Pork Rillettes  |  28
Fennel Jam, Brioche

Ranger's Valley Wagyu Tartare  | 26
Spiced Chickpea, Roast Eschallot

David Blackmore 9+ Wagyu Tongue  |  29
 Jersey Yoghurt, Chilli Oil


from the grill and wood oven  |


NOMAD Jersey Milk Haloumi |  29
Wood Roasted Tomato, Oregano

Baked Prawns |  39
Saffron Butter, Curry Leaf

Fish Of The Day Pastilla |  38
Brik Pastry, Chermoula, Almond Raisin Tarator, Labne

BBQ SPatchcock |  38
Harrisa, Toum, Guindilla

6 Week Dry Aged Pasture Fed Ribeye 500G |  80
Charred Baby Cabbage, Pedro Ximenez

Confit Lamb Neck |  39
Grains, Wild Rice, Barberry, Feta

Wood Roasted Melanda Park Pork |  47
Potato, Smoked Pork Cheek, Romesco


FROM THE garden  |


Leaves From Tim Johnstone's Garden |  9
Hazelnut Vinaigrette

Heirloom Tomato |  19
Pickled Eschallot, Fried Baby Capers, Goat’s Feta

Spiced Cauliflower |  17
Cashew, Wild Rocket

BBQ Sweetcorn |  14
Bottarga Butter


Dessert  |

Strawberries And Cream |  16
Pomegranate, Goats Yoghurt Sorbet

Ice Cream Sandwich |  18
Olive Oil Parfait, Halva Crumble, Pistachio, Honeycomb

Banana Baklava |  19
Kataifi Pastry, Hazelnut, Salted Carmel Ganache

Cinnamon Doughnuts |  19
Espresso Ice Cream, Pedro Ximenez Syrup

Cheese |  9 per cheese
Honeycomb, Black Salt Lavosh

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Banquet Menus

Banquet Menus


shared menus |


CHEF'S PREMIUM SHARED MENU     89 per person

Housemade Woodfired Sourdough |
Black Olive Butter

NOMAD Charcuterie |

Grilled Scallop |
Salt Baked Celeriac, Celery Heart

Rangers Valley Waygu Tartare |
Spiced Chickpea, Roast Eschallot, Potato Crisp

NOMAD Jersey Milk Haloumi |
Wood Roast Tomato, Oregano

BBQ Spatchcock |
Harissa, Toum, Guindilla

Choice Of Side |
Cauliflower / Garden Salad

Valrhona Chocolate |
Rose Water, Raspberry

SHARED MENU    69 per person

Housemade Woodfired Sourdough |
Black Olive Butter

Cannellini Bean Hommus |
Cumin Burnt Butter

Housemade Nomad Charcuterie |

Zucchini Flower |
Pecorino, Truffle Honey

Kingfish Ceviche |
Avocado, Finger Lime, Coriander Cracker

BBQ Cauliflower |
Cashew, Wild Rocket

Confit Lamb Neck |
Grains, Wild Rice, Barberry, Feta

Ice Cream Sandwich |
Olive Oil Parfait, Halva Crumble, Pistachio, Honeycomb