It’s official: Noma is coming to Oz! | The Gourmand & Gourmet

It’s official: Noma is coming to Oz!

Have you ever dreamt of fine dining at one of the world’s best restaurants? Well your dreams could soon become a reality. One of the most influential restaurants of this century, Copenhagen’s Noma has officially announced it’s plan to relocate to Australia for 10 weeks as of December this year! Sign us up! Boasting two Michelin stars, and named the best restaurant in the world in 2014, the Scandinavian restaurant has a place in the culinary hall of fame, receiving critical acclaim internationally for creations beyond most people’s eating perceptions. Think monkfish liver, berries and greens soaked in vinegar for a year and chocolate with egg liqueur. Don’t knock it ‘til you try it people. All for putting Denmark on the world’s gastronomic map, Head Chef René Redzepi is nothing short of a genius. Taking inspiration from traditional Nordic fare, Noma is not about fusion food, but instead draws on innovative Icelandic culture and produce to create what Redzepi describes as ‘new Nordic kitchen’ fare. Noma will be landing in Sydney in January 2016 with a pop-up restaurant in Barangaroo, overlooking Sydney Harbour. Following a sell-out five week relocation of the restaurant in Tokyo earlier this year, Noma’s southern migration is thanks to Redzepi’s open admiration for Australia. Since travelling Down Under several years ago, Redzepi has longed to spend time exploring, tasting, and understanding Australia’s exotic one of a kind ingredients. Relocating Noma’s complete team of culinary creatives, the Sydney pop-up will offer an exquisite lunch and dinner menu 5 days a week, taking inspiration from Australia’s pristine beaches and red dirt outback. Sadly, following Noma’s migration, the Copenhagen restaurant will close its doors for good, as Redzepi embarks on a new culinary journey. His next venture will turn an abandoned lot in Copenhagen into an urban farm, with nothing but local, seasonal and sustainable produce on the menu along with home grown greenery. On the menu, dishes will change according to the season, with wild game and foraged forest produce in autumn, seafood in winter, and an almost completely vegetarian offering in spring and summer when the farm blossoms. So if you want to tick Noma off your bucket list, there better be a trip to Sydney in your near future! Sign up to hear when bookings open here. Words by Crimson Dunstan