René Redzepi’s hotly anticipated Noma Australia is finally here, popping up in Barangaroo on Australia Day for a sold-out, ten-week residency that runs until April 2nd. The arrival of Noma has been met with so much speculation, given Redzepi’s dedication to local produce and the team’s singular level of creativity in the kitchen; they all embarked on multiple excursions to Australia in the lead-up to the restaurant, learning about native ingredients, local wines, and new cooking methods. Now, the full menu has been revealed, and unsurprisingly it sounds like those lucky enough to nab up the expensive tickets (in a matter of seconds as well) are in for a dining experience of a lifetime.
There’s a strong focus on coastal ingredients and some of Australia’s more unique produce, such as snow crabs from Albany, as well as clams and marron.
“The seafood is so pristine in Australia that we’ve had almost too much to choose from”, said Redzepi. “On my many trips around Australia I’ve seen a larder that is so foreign to me. Foraging for abalone, eating fresh muntries, nibbling on pepper berries and cracking open a bunya nut – these experiences are so wild compared to what we’re used to in Europe.”
The world famous Chef has also spent time in Arnhem Land, getting to know local indigenous communities and traditional cooking methods, drawing inspiration from their focus on cooking with fire. “Most of what we’re cooking at Noma Australia will be cooked over fire”, he added.
John O’Sullivan, Managing Director of Tourism Australia said: “René has had the ultimate Australian trip. He’s visited the most iconic locations in this country and some lesser known, all with the purpose of cementing Australia as a global destination for food and wine. They’ve had some really special experiences from seaweed diving in Tasmania, to a last-minute dash across the country to Albany for snow crabs. The Noma team has created something extraordinary and we know it will have a lasting impact. We’ve been incredibly proud to partner with them on their journey.”
Each set menu at Noma Australia will consist of 10 to 14 courses, with a commitment to change the menu over the ten weeks. Those heading along can expect nods to classic Australia dishes like:
- Seafood platter of pippies (Victoria)
- Sea bounty mussels (Victoria)
- Strawberry clam (Eden, NSW)
- Flame cockles (Eden, NSW)
- Oysters and crocodile fat
- A pie of dried scallops (King Island, Tasmania)
- Lantana flowers
- Abalone (Ulladulla, NSW)
- Schnitzel and bush condiments
- Rum lamington
“We couldn’t have created Noma Australia if we had not travelled this vast country. You need to meet the people who are harvesting, growing, catching, foraging your food,” Redzepi finished. “Once you meet them, and you understand their work, you start planning what flavours you want.”
The Noma Australia residency will run from January 26 until April 2 at Anadara Building, Barangaroo, Sydney
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