Chile is Coming to NOMAD! Monday 25 September

Chile is Coming to NOMAD! Monday 25 September

Alex Dishes_Newtown_credit_Kai Leishman_038.jpg

The flavours of Chile are coming to NOMAD next month, when Chilean duo, sommelier, Dennis Roman (ex- Café Paci) and chef Alex Munoz (formerly of Monopole and Cirrus) join head chef Jacqui Challinor for an all-out Chilean food experience with a heavy dose of heat on Monday 25 September.

For Chilean-born and raised Alex, it’s a chance for him to showcase the food of his childhood. “Globally, we’re starting to see more of an interest in Latin American food, but the focus is largely on Mexico, Argentina and Peru. I’m excited to shine a light on traditional Chilean cuisine and the food I grew up eating. I want Sydney diners to experience those dishes, in a more contemporary style,” he says.  

While Alex and Jacqui man the Asado, Dennis will turn NOMAD’s all-Australian wine list on its head with a matched selection of Chilean-inspired cocktails and wines from Chile. “As a proud Chilean, I’m always looking to expose more people to the diverse and vibrant nature of my country’s wine. The wines on offer on the night will boast the quality of Chile’s grape varieties and the unique terrain of the long, thin country,” says Dennis.

Mid-September also marks Chile’s Fiestas Patrias; a celebration of the country’s independence, which generally lasts about a week. For Alex and Dennis, the dinner makes for great timing. “NOMAD is the perfect space for a Chilean carrete (party) and I’m thrilled Jacqui’s invited me to join her in the kitchen for what promises to be a very fun night,” Alex says.



Pan amasado | pebre  Chilean country-style bread | traditional Chilean salsa

Empanada frita de marisco con queso Fried seafood and cheese empanada

Completo Chilean hot dog | NOMAD’s house-made wiener

Ceviche de pescado Citrus-cooked kingfish

Pulpo a la parrilla | Porotos con Mazamorra Barbecue octopus | traditional Chilean stew

Asado de tira | prieta Barbeque Short rib | blood pudding

Piña Pisco Sour

Pineapple Pisco Sour

Leche asada Baked milk

*Menu is subject to change.

Tickets: $150 per person includes shared style menu with matched cocktails and wines

Bookings: Call (02) 9280 3395 or visit here



Our dining room can seat up to 50 guests in one section or for the more intimate occasion our semi-private dining room can accommodate up to 20 guests. With our feast and bigger feast menu options you can sit back, relax and enjoy your celebration.

NOMAD is available for book outs of the whole space with maximum capacity of 200 guests. Please contact us to arrange your next event. 

Find out more 





Zucchini Flowers | pecorino, truffle honey

Zucchini Flowers | pecorino, truffle honey

Express Lunch

We know, we know, you have to get back to work. 

Whilst we are all partial to a long lazy lunch, sometimes duty calls and a short sharp lunch is in order. We can have you seated and satisfied in 1 hour. With our best selling zucchini flowers to share and a choice between wood roasted fish with sweet and sour eggplant or steak with chargrilled baby cabbage and Pedro Ximenez sauce.

Please let us know at time of booking to ensure availability. 

$40 per person

Make a reservation 

Nomad Wine Club is here

Nomad Wine Club is here

We are fortunate enough to have access to the best wine around this great country and whilst we love to share it with you at our Surry Hills restaurant, we think it's time you were able to access the best at home too. 

To be part of the Nomad Wine Club, first choose one of our two packs. The Admirer pack offers 3 wines per month to dip your toe into our world of wine. For the more adventurous drinker we offer our Enthusiast pack which offers an additional 3 wines to showcase some of Australia's most exciting and innovative winemakers. Decide which one suits you and then proceed to join the Nomad Wine Club! 

We pack and send on the first Monday of every month so rest assured your wine needs are covered. No additional delivery fees and temperature controlled from our warehouse to your door. 

This month we have wines from Tumbarumba NSW, to Great Southern WA and down to Geelong in Victoria. Click here to see this months picks from our team of Sommeliers from Nomad Restaurant. 

And you can see here and here what they're saying about us.

Lamb Shoulder Pastilla How To

Lamb Shoulder Pastilla How To

Ready for that lazy weekend of cooking? Well it may not be in sights but just in case you can't make it to the restaurant, here is our Lamb Pastilla


LAMB SHOULDER PASTILLA | tahini yoghurt, pickled eggplant, pomegranate


bone in lamb shoulder
1 brown onion, peeled and quartered
6 sprigs of thyme
1 head of garlic, split in half
150ml extra virgin olive oil
2 celery stalks, cutin 5cm lengths
1 carrot, peeled and quartered
1/2 bunch parsley
50ml olive oil
salt and black pepper

Prep: 45 mins
Cook: 6 hours 30 mins
Serves: 4

1 Preheat oven to 120˚C. 

2 In a hot pan seal the lamb shoulder until dark golden brown and place in a deep baking dish. 

3 In the same pan add the onion, garlic, celery, carrot, thyme and parsley. Cook out until aromatic and golden then add to baking dish. 

4 Season the lamb well, pour the olive oil over and cover with hot water. Cover dish and cook in oven for approximately 6 hours or until tender and falling off the bone. 

5 Once cooked, remove from oven and allow the shoulder to rest in the cooking liquid for about 30 minutes.

6 Remove the shoulder from the liquid and shred the lamb from the bone being careful not to break the lamb down too far, you want to maintain some texture in the finished product. 

7 Fold the caramelised onions through the lamb mix and season to taste. 

8 Line a tray with baking paper and press the lamb into the tray approximately 3cm thick, refrigerate. 

9 Once chilled, remove lamb mix from tray and cut to desired size and shape.

Caramelised Onions

100ml olive oil
1kg brown onion, finely sliced
6 sprigs of thyme, finely chopped
1 garlic clove, finely chopped
200g raisins
150ml red wine vinegar
50g sugar
salt and black pepper

1 While the lamb is cooking, heat the olive oil in a heavy based saucepan. 

2 Add garlic, onions and thyme and cook out over a high heat until the onions begin to release liquid. 

3 Once this happens add the vinegar, red wine, raisins, sugar, salt and pepper and reduce the heat. 

4 Cook onions out for approximately one hour or until reduced and caramelised. Take care to continuously stir as they tend to catch on the bottom of the pan. 

5 Once cooked, remove from heat and set aside. 

Tahini Yoghurt

250g greek yoghurt
45g tahini
juice of half a lemon
extra virgin olive oil

1. Combine all ingredients in a bowl and mix well. Refrigerate until needed

Pickled Eggplant

1 large eggplant
1 large garlic clove, finely chopped
50ml white wine vinegar
50ml extra virgin olive oil

1 Pierce eggplant all over with a fork. 

2 Either on a BBQ or gas burner, cook eggplant directly in the flame until soft. 

3 Once cooked, remove from heat and allow excess liquid to drain in a colander. 

4 Once cool, peel skin and gently tear flesh being careful not to break down too far as you don’t want the finished product to be too mushy. 

5 Place the eggplant in a bowl, add the garlic, vinegar, olive oil and seasoning and gently mix to combine. Leave at room temperature until required.


1 packet filo pastry
1/2 cup pomegranate
1 bunch chervil, leaves picked and washed
1 bunch chives, washed and cut in 2cm pieces
squeeze of lemon juice
150ml clarified butter

1 Preheat oven to 210˚C. 

2 Brush filo pastry liberally with clarified butter and wrap lamb tightly. 

3 Brush a second sheet of filo pastry with butter and, alternating sides wrap the lamb again. Repeat with a third sheet of filo pastry. 

4 Repeat this process with the rest of the lamb then place on a flat tray lined with baking paper. 

5 Bake for approximately 12 minutes or until golden brown. 

6 Serve pastilla with a good spoonful each of the tahini yoghurt and pickled eggplant. 

7 In a bowl combine pomegranate, chervil, chives, lemon juice and olive oil. Gently mix until herbs are well dressed then spoon over the pastilla.


The Best Spots to Dine Alone in Sydney - The Urban List

The Best Spots to Dine Alone in Sydney - The Urban List

We are pretty chuffed to be featured in The Urban List - The Best Spots to Dine Alone in Sydney.


Surry Hills

"Calling all wine connoisseurs, Nomad is your soul mate. This Surry Hills dining scene brings the best of Australian wine, produce and design in a laid back yet charming atmosphere. Pop yourself down at the bar and fill up on a few small plates like the kingfish ceviche with avo and lime, and the duck and pork rillettes on brioche, or tackle something larger like the BBQ spatchcock. Nomad is the perfect reward for a solo diner’s hard-earned promotion, tough session at the gym, or for just making it to Friday in one piece (sometimes it’s the little things)."

You can see who else made the cut here.

With seating around our central open kitchen where you can see the chefs at work creating your feast before your eyes. 

Kitchen Counter

Kitchen Counter

Or chat to our bartenders whilst they create a cocktail (or two!) at the bar. These guys are best placed to run you through our all Australian wine list, with most of our wines available by the glass, we're sure you'll find some juice to suit your taste.

Bar Dining

Bar Dining

Or watch the passers by on this quintessential Surry Hills street and the sunsetting at our window counter. 

Window counter

Window counter

The best part is when you make a reservation you can choose where in the restaurant you would like to sit! To visit us and choose your preferred seating, click here


What a Botti!

What a Botti!

Drive through Northern Victoria wine country and see fields of canola flower

Drive through Northern Victoria wine country and see fields of canola flower

Long before Nomad opened, we bought our 2 big beautiful Botti. Searching out these big guys we were after barrels with a history, a story behind how they came to live at 16 Foster Street Surry Hills. 

At our entrance we have two 10,000 litre wine called 'botti' (which is the plural of 'botte' singular).

Botti can be found in wineries all over the world, but they're most often associated with traditional, somewhat old-fashioned Italian wine making, particularly in Piemonte. That said, you'll also see them frequently in Alsace and the Southern Rhone.  Historically, almost all botti were made in Slovenia.  

New botti are breathtakingly expensive and will be used for decades at least, if not a century.  Our botti are over 100 years old - we're not sure exactly how old, but they're certainly geriatric.  They were in fact made in Australia from German oak.  We bought them from Paul Osicka Wines in Heathcote, who it turn bought them from Seppelts back in 1975.   

Love at first sight 

Love at first sight 

If you do get the chance, this is such a beautiful part of Australia! Add Beechworth, King Valley and Rutherglen to your "Northern Victoria wine region must go to list" and Myrtleford because it is so so beautiful. 

King Valley with dingo 

King Valley with dingo 

Botti at Nomad

Botti at Nomad



Nomad | CJ Hendry

The first pig that was used to make our house made charcuterie - this is a photograph of the skull

During the build process of opening Nomad, we would constantly debate what to do with the wall at the front of the restaurant. Opening date was fast approaching and we were still searching for the right artwork/design/feature/anything that worked in the space. 

Work in progress

It got to the point where we were prepared to open with a blank white wall and would wait to find the right piece. Lamenting as I would to David Park from Maud who was in charge of our NOM A  D branding, he suggested an artist he knew from Brisbane. 

Our friends and neighbours at China Heights were good enough to help out with space for CJ

It was love at first sight! I'm sure not the phone call one expects when working on fashion drawing ("What do you think of coming down to Sydney to draw a 3m long pig skull for a restaurant?") CJ Hendry flew in, worked day and night to get her work to the framer in time for our opening and stayed to celebrate opening night. 

Hand drawn - CJ Hendry 

Now living in New York and collaborating with Christian Louboutin, you can see more of her work at www.cjhendry.live

Finished artwork at Nomad in Surry Hills

Partners in business, and life

Partners in business, and life

Their relationship has always revolved around food and wine, but how did Al and Rebecca Yazbek create NOMAD and turn it into one of Sydney's most popular restaurants?

See their thoughts on merging life and business.

GT Wine "Women in Wine" dinner at NOMAD

GT Wine "Women in Wine" dinner at NOMAD

Female winemakers are crafting some of the finest wines in Australia. GT Wine raises a glass to the leading women in the industry. We were proud to host the "leading ladies of wine" dinner at NOMAD with GT Wine.

Introducing NOMAD's Wine Director - Samantha Payne

We are so happy welcome Samantha Payne to the team. If it's wine related, Sam's probably done it. From head sommelier positions at some of Sydney's best restaurants to hosting 'How to drink wine with Samantha' on the Guardian online and guest vintages at various wineries in Australia and New Zealand.

Recently she sat down for a quick chat with Gourmet Traveller about their wine list of the year awards.

What are the things you love about being NOMAD's Sommelier?

I love the exploration and celebration of Australian wine at Nomad and watching different varieties and styles from all over the country evolve and come to life when paired with our chef Jacqui Challinor's awesome food.

What's your favourite NOMAD food and wine match?

At the moment it's the 2014 Lethbridge Pinot Meunier from Geelong, VIC paired with the waygu beef tartare- anyone who knows me knows I love tartare and this wine (just slightly chilled) is a perfect pairing.

What's hot in wine / beverages?

For me its wines that just taste delicious- that are clean and vibrant not dulled by funkiness or murkiness, lower alcohol styles that are big on aromatics (whether that be savoury characters or fruit driven flavours).

OZ Harvest - CEO Cookoff 2017

NOMAD is proud to be participating the the CEO cookoff for the 3rd year in a row. We have raised over $16,700 to help this great cause. A big thank you to all those who made donations, our staff and especially our head chef Jacqui Challinor for her tireless efforts.


"We'll be undertaking the CEO CookOff Company Challenges to create some culinary delights each month and would love your support in helping our organisation reach our fundraising goal.
Stay tuned for the journey!"

-Jacqui Challinor