Some of the world’s finest produce and best wine is found here in Australia. We source the best produce from small growers who share that passion and, inspired by our travels through Spain, Morocco and the Middle East, cook with fire and smoke.
Our wine list focuses on small growers making great wine sustainably sourced from the world over.
We look forward to you joining us in our dining room.
Now Open Sunday Lunch and Dinner
OUR CHARCUTERIE
Jack’s Creek wagyu 9+ bresaola $15
Rangers Valley wagyu 5+ brisket pastrami $12
Borrowdale free range pork neck coppa $14
Borrowdale free range pork pancetta $14
Cold smoked Petuna ocean trout basturma $19
Merimbula rock oysters, our Worcestershire half dozen $33 | dozen $60
Wood fired flatbread, wattleseed & persian lime za’atar $15
Warm marinated olives, orange, chilli $10
Wood roasted mushroom, bone marrow & shiitake XO empanada $10
Raw yellowfin tuna, wood roasted peppers, anchovy, fried bread $12
Smoked Spring Bay mussels, piment d’espelette, toum, hash brown $24
Salted kingfish head croquette, curry leaf $9
Wood roasted eggplant, pine nut & olive seed tarator, flatbread $25
Warm Stix Farm mushroom escabeche $19
Vanella burrata, fennel jam, Alto robust virgin olive oil $28
Raw Hiramasa kingfish, avocado, finger lime, coriander cracker $34
BBQ baby octopus, n’duja, smoked hazelnut, honey $28
Zucchini flowers, truffle honey, pecorino $28
Date glazed wagyu tongue, our yoghurt, sesame, baharat $29
Wood roasted sugar loaf cabbage, green chilli zhoug, our yoghurt $32
WA marron, preserved tomato, shellfish oil, lardo, caper leaves $42
Murray cod, wood roasted black sapphire grapes, ajo blanco $58
BBQ spatchcock, harissa, toum, guindilla $40
Smoked lamb neck pastilla, golden raisin & caper salsa $55
Northern NSW ribeye on the bone, vine leaf salsa verde $100
Baby gem, our shanklish, lemon $12
Fried brussels sprouts, green goddess $18
DESSERT
Olive oil ice cream sandwich, halva, pistachio, honeycombe $22
Watermelon, raspberry, rose, yoghurt sorbet $21
Strawberry, sumac & macadamia pavlova, our creme fraiche $23
Turkish coffee tiramisu, valrhona manjari, mascapone, cocoa nib $23
Fig tarte tatin & fig leaf ice cream (allow 30 mins) $39
Bruny Island Saint, Malfroy’s Gold wild honeycomb, seeded lavosh $24
PER PERSON, FOR THE TABLE TO SHARE
NOMAD Focaccia
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NOMAD Charcuterie selection
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Wood roasted eggplant, olive seed & pine nut tarator
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Vanella burrata, fennel jam, Alto robust extra virgin olive oil
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Zucchini flowers, truffle honey, pecorino
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Raw Hiramasa kingfish, avocado, finger lime, coriander crackers
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Clarence river baby octopus, n’duja, smoked hazelnut, honey
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BBQ spatchcock, harissa, toum, guindilla
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Baby gem, our shanklish, lemon
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Olive oil ice cream sandwich, halva, pistachio, honey
Our list has been curated to highlight the very best of Australian wine. We showcase small, up and coming producers, as well as some of the country’s most iconic bottles. Due to our continued commitment to sustainability, we favor growers who embrace organic farming practices.
In addition to our Australian stars, we also offer a selection of international wines which represent unique and distinctive styles. This includes a range of grower Champagnes and a collection of premium Pinot Noir and Chardonnay from
different terroir around the world.
We look forward to the day we can once again host our vigneron friends in the restaurant for wine dinners. In the meantinme, we are offering wine flights as a way to showcase their wines
Steve Flamsteed has crafted a style with Giant Steps that espouses purity, delicacy and freshness. His single vineyard wines offer a unique insight into the Yarra Valley’s complex terroir, and we believe the best way to experience them is in a comparative tasting. We invite you to enjoy our pick of the 2019 vintage wines by enjoying our latest wine flight experience.
2019 Taraford Chardonnay
This vineyard has a discrete microclimate that is
cooler than neighbouring sites. It is a lower
elevation site whose southern aspect slopes are
perfectly suited to Chardonnay. The wine from
these vines tends to be the freshest and most
vibrant of the range, showing grapefruit and
lemon pith character with a high-toned mineral finish.
2019 Wombat Creek Chardonnay
The highest altitude site in the Yarra
Valley, making it a prefect vineyard for cool
climate viticulture. There is a striking
mineral core to the wine and subtle
nectarine and Meyer lemon flavours. The
acidity is driving and focused without being too bracing.
2019 Applejack Pinot Noir
The Applejack Vineyard is planted at high
densities with five different clones of Pinot
Noir, giving Steve multiple options to blend
the perfect expression of the site. There is a
dramatic cooling effect from a surrounding
temperate rainforest, bring significant night
time temperature drops. The wine is perfectly
balanced and very much a regional
benchmark.
2019 Sexton Chardonnay
The Sexton vineyard is one of the most
revered areas of the Yarra Valley,
neighbouring some of the region’s icon
estates. The site has a ridge running through
it, offering a range of aspects and soil
structures. The wines tend to a slightly richer
and more rounded style with white stone fruit flavours.
2019 Sexton Pinot Noir
The thin top soils and rocky clay base of the
Sexton vineyard result in low yielding, intensely
flavoured Pinot Noir grapes from the vineyards
eastern slopes. Steve says that the fruit from this
site is always robust and hardy, owing to the
difficult growing environment for the vines.
2019 Primavera Pinot Noir
Located in Hoddles Creek, the vineyard was
planted in 2001. The year on year
improvement in the fruit led Steve to start
producing a single vineyard from the site.
The profile is riper and more opulent, with
a richness and concentration on the palate.
Please be aware that there may be limited availability for online bookings. If your preferred time is unavailable, please contact the restaurant directly on +61 2 92803395.
At NOMAD, in accordance with current COVID restrictions, we cater for groups from 1 – 30 people. We offer a wide variety of seating options, from counter seating for 2, to fully seated formal dining for groups of up to 30 people. Bookings for 14 people or less can be made online, for larger tables please submit a group enquiry and one of our staff will help you craft the perfect experience.
To make a booking for 14 guests or less, please use the reservation widget above.
If your chosen reservation time does not show in the booking widget, unfortunately, this time is currently fully booked.You are welcome to select an alternate time or join the waitlist by calling 0292803395 or emailing us at eat@nomad.sydney.
All bookings are for a 2 hour duration from the time of reservation. Tables booked at 8.00pm or later, may require a short wait in the bar whilst your table is being prepared.
To make a booking for 15 guests or more, please submit a group enquiry.
At NOMAD we aim to help you create a truly special dining experience. We have a private dining room that can accommodate up to 24 guests for an intimate experience.
We have many options for banquet menus, drink selections and can cater for most dietary requirements. Submit your enquiry, by clicking the button below and one of our staff will be in touch to assist you with planning your event.
Need to impress a client or spoil a friend?
Whether you want to shout them a drink and a plate of our famous charcuterie, or let them indulge in our full seasonal menu, a NOMAD Voucher makes the perfect gift for a loved one or colleague.
Let us make your friend’s occasion truly special.
Your voucher will be emailed to you within 30 minutes of making your purchase. If you do not receive your voucher within this time, please check your email junk folder. If you need any help at all, please contact eat@nomad.sydney or (02) 9280 3395.
Expires: 36 months after purchase date
NOMAD is always searching for talented individuals to join our team. Expectations are high, we only work with those who are dedicated and motivated to succeed. In return, we provide a healthy work – life balance, fair and transparent pay, and genuine career opportunities for all staff. Our senior management all started in junior positions and most of our staff have been with us for years. If you are up to the challenge of one of Sydney’s most successful and busy restaurants, apply using the buttons below.
