Head Chef Jacqui Challinor has worked her way through the ranks to establish herself on the Sydney CBD restaurant scene. At Nomad, the concept and philosophy of share-plate dining is executed and performed to perfection by front and back of house staff, delivering exceptional produce combined with a relaxing and inviting atmosphere. Located in a former industrial warehouse, the interior design and set-up builds on the heritage of the building, and the wood-fire oven forms the centrepiece of the open kitchen.
The kingfish ceviche is a perfect way to start your meal. Great flavour, taste and texture will tantalise your palate. Follow with the North Queensland king prawns baked in a paper bag (en papilotte) with saffron butter and curry leaves, which is stunning in both flavour and texture. The wood-fired Melanda Park pork is prepared perfectly and signifies the whole philosophy of the quality of the food and sharing at Nomad.
PSST! Must-order is the house-baked sourdough bread – it’s excellent!