Sync your calendars and start saving, folks – details on how to book a table at Noma’s 10-week Sydney residency have just been revealed.
You have just over a week to rally your dining companions. Bookings for all sittings at the Barangaroo site will open on 30 October at 10am AEDST, via the Noma website – and will be taken for tables of two, four, six and eight only.
Unsurprisingly it’s not going to be a cheap date, clocking in at $485 per person, not including drinks. It’s not quite as hefty a fee as the Fat Duck pop-up (a not-insignificant $525 a head), but at the current rate of exchange, it’s still pricier than the real-deal in Copenhagen (1700 kroner per person; around $355 Australian).
Chef René Redzepi has been on six research trips to Australia in the past 10 months. That, together with moving an entire team to the other side of the world, comes at a cost. “We can only put that expense one place, and that’s on the menu,” he told GT when the news broke in July that Noma was moving south.
While the final food offering is still in development, Noma sommelier Mads Kleppe says he has put together an all-Australian pairing of “lively and energetic” wines, spirits, beers and ciders, as well as an additional short supplementary list that extends to international labels. A non-alcoholic match will also be available.
In December, Noma’s entire creative team will relocate to Sydney to develop the final menu before the 26 January opening. From the looks of Redzepi’s adventures on Instagram, there’s a good chance we can expect everything from mud clams and green ants from Arnhem Land to wild goose eggs and native blood limes when Noma Australia swings open its doors. “We’ve gone to as many regions as we can to get a good perspective on the amazing produce in Australia,” he says.
Noma Australia, Anadara Building, Barangaroo, Sydney, NSW. Lunch and dinner Tue-Sat, 26 January to 2 April; for bookings and information visit noma.dk/australia
