Nomad - Up the Road
85 Commonwealth Street Surry Hills
02 9280 3395
Passionate about locally produced boutique wines, Rebecca Littlemore and Al Yazbek found themselves spending most of their free weekends driving to the country to visit wineries and cellar doors.
After a fire that damaged the old digs in Surry Hills, the team of Nomad warriors headed up to the old Longrain quarters and haven’t missed a beat! You can expect the NOMAD style in a light-filled warehouse fitout with high ceilings and an open kitchen. You will still find their signature dishes, a few new ideas and their standard, friendly but professional service
Nomad balances simple flavours with its boutique all-Australian wine list while its menu is worth a visit. Using classic techniques such as smoking, curing, pickling, fermenting, drying and utilising a charcoal grill and wood-fired oven, Head Chef Nathan Sasi (formerly at Heston Blumenthal’s London restaurant Dinner), oversees the in-house production of everything from cheese and bread to labne and harissa hot sauce. Nomad’s menu offers a range of Mediterranean-inspired choices divided into snacks, small plates, salads, lamb and pork slow-cooked in the wood-fired oven, beef and fish cooked over charcoal. The menu is big and ever changing depending on the season and availability from local farmers, with all produce sourced within an hour’s drive of Sydney. The free-range heritage pork is sourced from Melanda Park on the banks of the Hawkesbury River, and the fresh goat’s milk used in such dishes as the Goats Cheese Churros, and the cauliflower salad with goats curd comes from Willowbrae Farm, just across the road from Melandra Park.
With almost half of the dishes suitable for vegetarians you don’t have to be a carnivore to enjoy yourself at Nomad. However, a restaurant with its own charcuterie and an oven large enough to slow cook a whole lamb or pig deserves to have their meat options tasted. The Wood-roasted Pork, Silverbeet and Canary Island Potatoes is their signature dish, however, vegetarians have the option to enjoy the house-made Jersey milk halloumi with BBQ zucchini, pine nuts & raisins which is fast becoming Nomad’s go-to dish.
Al Yazbek and Rebecca Littlemore’s passion for boutique Australian winemakers sees Nomad’s all-Australian boutique wine list showcase the very best of local grape growers and winemakers who dare to be different – different grape varieties, different winemaking techniques – and bottle it up with tonnes of passion. The eclectic nature of the list means that all wines are available by the glass so patrons can taste before they buy – like a cellar door. After ensuring their favourites were on the list, Nomad’s young in-house sommelier was charged with fleshing out the rest and tasted his way through hundreds of wines to get to the final 20 whites and 20 reds. Once a vintage has sold out it is replaced with a new wine that fits in with the Nomad ethos.
Nomad also has an online wine store so that if you love the wine you’ve enjoyed with your meal, you’ll be able to buy it on the Nomad website. Just like a cellar door in the city.