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First look at the Noma Australia menu

Callan Boys
Callan Boys

Snow crab will likely be an ingredient in Redzepi's Sydney kitchen mix.
Snow crab will likely be an ingredient in Redzepi's Sydney kitchen mix. Edwina Pickles

It wouldn't be Australia Day without lamingtons, pies and schnitzels and Noma is serving them like you've never seen before. Meat pie and sauce? Try scallop pie with lantana flowers. Chicken schnitzel and chips? Noma prefers to plate crumbed abalone with a side of sea lettuce.

Noma in Copenhagen is the four-time winner of The World's 50 Best Restaurants award. Today's national holiday marks the first service of its 10-week waterside residence at Barangaroo in Sydney.

Exactly which dishes would feature on the menu have been shrouded in secrecy - partly because what's on the plate depended on the produce the kitchen could source in time for the opening (only Australian ingredients will be used) and partly because Noma chef Rene Redzepi wanted to surprise his guests.

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Not that menu secrecy stopped punters snapping up tickets to the $485 per person pop-up in under four minutes.

Now the doors are open and diners are sitting down to a 12-course lunch, the wonders of social media show us what the Noma crew is serving in Sydney.

Here's Rene Redzepi rocking an Australia Day apron.

Newtown-based beer brewer Young Henrys scores an inclusion, thanks to its 100 per cent wheat vodka. Noma sommelier Mads Kleppe has worked with many Australian brewers, distillers and organic winemakers to compile the beverage program.

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Here are the first dishes being carried out and a look at the dining room designed by Foolscap Studio.

Berries are up! Namely, native savoury berries with seaweed broth and Kakadu plum dust. The Kakadu plum is also known as "gubinge" and grows in the subtropical regions of Western Australia and the Northern Territory.

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Callan BoysCallan Boys is editor of SMH Good Food Guide, restaurant critic for Good Weekend and Good Food writer.

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