When it comes to the particulars of its menu, Team Noma is playing its cards very close to its chest. Sort of. The international crew of chefs and front-of-house people behind the famed Copenhagen restaurant has now landed ahead of the opening of its 10-week run in Sydney, and though they’re refusing to release details of what they’ll be serving when they open on Australia Day, they’re prolific users of social media, and a flick through the Instagram feeds of chef René Redzepi, or Australian-born team leader (and bona-fide Insta-sensation) Katherine Bont reveals more than a few hints.
In addition to suggestions of what will appear on the plates of the lucky few who scored tickets (and coughed up $485 a head) to dine at the Barangaroo pop-up, it’s clear that the Noma gang has settled into their adopted city with uncommon ease, ticking the boxes with everything from visits to Bondi and Bunnings to dinner at backstreet Korean favourite Madang, Thai snacks at Boon Café, learning about wine in Camperdown Memorial Rest Park, cooling off with soft-serve at Aqua S, going deep at Acme, punching banh mi at Marrickville Pork Roll and savouring more than a few sunrises at their city-central digs.
There might not be much for the casual observer to see at the restaurant quite yet, but, rest assured, team Noma Australia is putting in the hard yards.
“Pineapple marinated in a mushroom paste, then grilled slowly for almost two days to add smoky notes and a chewy texture.”
“Despite its deceptive name: a mud clam – it’s the singular best mouthful I’ve had in Australia. AMAZING! Kids in Arnhem Land found these for us, buried under the mud near the mangrove jungle. Watch out for the crocodiles. Then somebody lit a fire of old eucalyptus trees, and the clams were casually thrown on the roaring bonfire for a brief minute: briny, smoky and perfect.”
