Long-time friends Richard Duff and Peter Fischer have stormed into Barangaroo to give Sydney a sample of their interpretation of the ‘The Big Easy’ through food, beverages and decor.
NOLA’s interior, with its plantation-style furnishings, wooden shutters and lush greenery, captures the colours and atmosphere for which New Orleans is so famous.
When words such as smoked, blackened, creole, gumbo and jambalaya pop up on the menu, odds are the food is going to be downright special. Cornbread, okra, crab, oysters and baguettes speak of the nationalities that have influenced New Orleans. The city’s cuisine originated using secondary and offcuts of meat, and at NOLA you will find tongue, ear, neck, shoulder and brisket. These may be used to produce boudin noir and sausages that arrive with smoky sauces and relishes. Blackened kingfish highlights one of the many techniques employed by the kitchen team, and comes served with smoked oyster, aioli and caviar.
PSST! NOLA sources some pretty awesome beer from Abita Brewing Company, to the north of New Orleans. Their Purple Haze® is a raspberry lager that will pair well with anything on the menu.