Things We LOVE
NOMAD is partnering with our cherished producers for four weeks to bring you a series of delicious one off dishes and cocktails, with fresh new items available weekly.
Only for the month of February, indulge in dishes and drinks that are the labor of our love, featuring incredible produce and ingredients from our adored suppliers.
Head Chef Jake Ahrens has worked closely with Jacqui Challinor to create dishes that are sentimental, delicious and unforgettable. Nomad Bar Managers lain McCartney and Kennedy Chung have collaborated to champion Australian ingredients that transverse state borders and are valued in both bar programs.
Book in for lunch or dinner in the month of February to enjoy a dish or cocktail that will be around for one week only. Note that dishes and cocktails change every week, per below.
White chocolate sorbet, fig leaf granita, wood roasted figs – White chocolate sorbet by Messina / Marrickville NSW
‘The Don’ Cocktail, Gospel Straight Rye, Mac by Brookies and Madeira Boal
Week 1 Friday 2 Feb – Thursday 8 Feb
Baked ricotta, wood roasted peppers, ortiz anchovies – ricotta supplied by Vannella Cheese / Marrickville NSW
‘Rhubarb Bliss’ Cocktail, Rhubi Rhubarb Mistelle, Maidenii Sweet Vermouth, Peychaud Bitters and Mount Majura Vineyard Sparkling Wine
Week 2 Friday 9 Feb – Thursday 15 Feb
Smoked olive oil poached heirloom tomatoes, Jamon Iberico – olive oil supplied by ALTO / Peelwood NSW
‘Window Seat’ Cocktail, Starward Twofold Whiskey, Autonomy Native Amaro, Saint Felix Bitter Citrus aperitivo and Citrus
Week 3 Friday 16 Feb – Thursday 22 Feb
Pomegranate glazed lamb ribs, black garlic vinaigrette – Margra Lamb / Oberon NSW
‘Rye Reverie’ Cocktail, Gospel Solera Rye, Saison Quince Vermouth and Saison Vin Amaro Artichoke Amaro
Week 4 Friday 23 Feb – Thursday 29 Feb
W H E R E | NOMAD Sydney, 16 Foster Street, 2010 Surry Hills
W H E N | Lunch & Dinner in February