Head Chef Jacqui Challinor continues to delight diners after two years heading the kitchen at Nomad. Focused on using the whole animal and personally crafting the unique house-made staples that sprinkle the menu, her mark is evident on the seasonally sourced produce.
The cavernous space is focused on the mesmerising activity of the open kitchen, and the salami room can’t be missed as you enter. Glass-encased pickles sit on the shelf-lined walls and windowsills, while stacked timber bookends the room.
Don’t go past a selection of the stunning house-made cured smallgoods, teamed with focaccia from the wood-fire oven. Picture perfect, silky kingfish ceviche, dotted with avocado, zesty finger lime and edible flowers, comes with a handy house-made coriander cracker platform. Moist barbecued harissa spatchcock sits atop a garlicky toum, with breathtaking pickled guindilla peppers. A side of crunchy, pork-fat roasted potatoes huddles on a spicy romesco and peeks through diaphanous, translucent lardo.
PSST! Check out the sodas and teas. Try the hibiscus and yuzu soda or the pomegranate and lime iced tea, with or without a nip of something stronger.