Our first night in Syndey we chose NOMAD in Surrey Hills just south of downtown (CBD) since we were staying just a tad south at Coogee Beach for the night. The restaurant is large and spacious with brick walls and not overly comfy wooden chairs and leather benches. The tables are blonde wood with a huge open kitchen surrounded by a bar with seats for those who want to be close up to the action. In the back we saw their charcuterie dryer or curing chamber as it is termed with all the meats hanging.
Our server Niley was a gem and we immediately decided on the 150$AUD ($99 US!!) and then ordered a bottle of Frederick Stevenson (the last name!) Grillo 2022 from Adelaide Hills as it was a varietal we love from Sicily and had no clue it was made here. It was perfect with the Merimbula Rock Oysters that come with housemade Worcestershire sauce. The sauce was fab on the creamy but not briny mollusks. Yarra Valley Salmon rose came in a Saltbush Tart with creme fraiche and was another delight. The third item in the "first course" were huge fried Zucchini Flowers with the Zucchini plant still attached topped with Truffle Honey and Pecorino, a truly magnificent, decadent and wonderful treat.
The next set of platters were all just as fabulous: Split pea Hummus with Grilled Scallion, Sugar Snap Peas and a Peppery EVOO was served with a piping hot spiced flatbread.
Beetroot came with Buffalo Curd and Pepita Tarator a tahini-like spread made from pumpkin seeds. The NOMAD Charcuterie selection was magnificent with Salmon Bastirma (a version of Turkish pastrami, but here made with salmon), Duck Mortadella (OMG!!), Beef Pastrami, Beef Bresaola and Pork Lonza that was seasoned perfectly.
We spoke with the sommelier, Milena, at length about the wines and she suggested another Stevenson wine saying the winemaker was actually named Steve Crawford, not Stevenson! The 14.2% alcohol Montepulciano was from Eden Valley and packed a punch and was a delight.
We had told Niley we wanted to eat leisurely and while we were having the charcuterie, the next course arrived way too early; we sent it back.
It returned about 15 minutes later and was the bottom point of the meal. The Abrolhos Scallop was a diver scallop in the shell topped with "our sujuk" which Niley explained is usually a pork ragu, but here was lamb. It was very spicy and totally overpowered the scallop which did not even have a chance.
the 400g Jacks Creek Sirloin (almost 1 pound) was on the bone and served for two, but was a huge portion and the meat was indeed superb, while the smoked bone marrow was a delight and the herb salsa nice, but again just a tad overpowering; leeks were on the side. It was served with a Baby Gem salad with Burnt Orange and Tamarind Vinaigrette that was intense and way too acidic and lemony for me.
Dessert was a delicious Dark Chocolate Delice with Smoked Duck Fat Caramel and Creme Fraiche. Very rich, but fun. We rolled home and fell asleep so fast as the waves outside rocked us to sleep.
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