Wood fired sourdough with black olive butter

★★★★☆

Olives with cumin, preserved lemon, chilli

★★☆☆☆

Nomad charcuterie with pickles

★★★☆☆

Grilled scallops with salt baked celeriac and celery heart

★★★★★

Rangers Valley waygu tartare, spiced chickpea, roast eschallot and potato crisps

★★★☆☆

Nomad Jersey milk haloumi, wood roasted tomato, oregano

★★★★☆

Spiced cauliflower, cashew, wild rocket

★★☆☆☆

BBQ spatchcock, harissa, toum, guindilla

★★★☆☆

Valrhona Chocolate Trifle with raspberry, rosewater, and pomegranate

★★★☆☆

Overall:

We opted for the chef’s menu so that we could sample a wide range of dishes without having to think too much about what to order. Our food came out at a good pace and we left Nomad feeling truly satiated. What I like about this place is that you have the option of choosing where you would like to be seated (ie. the main floor, the window counter or the kitchen counter). Clearly I booked kitchen counter seats as I love watching the whole food preparation and plating up process.

Nomad

16 Foster St, Surry Hills, NSW

(02) 9280 3395

http://nomadwine.com.au/