This title might seem a little odd as Noma Australia isn’t a place you usually get into once during their ten week pop up at Barangaroo, let alone twice (see my first post here).
I had said to TimmyC during my wedding speech that I didn’t know how he was going to top taking me to the Fat Duck when it was in Melbourne, but I hoped that he would try and here I am. I know I am a very lucky girl when there were supposedly 27,000 people on a wait list.
The menu was mainly unchanged since our last visit, although they had incorporated the avocado as another course into the degustation and there wasn’t any foraged blackberries this time. Overall, the consistency between visits was pretty high.
This time we went for lunch, I was hoping to get better photos with the natural light.
An overall glance at the entire 13 course degustation menu ($493 per person including credit card costs).Unripe macadamia and spanner crab the juice of a spanner crab, green macadamia nuts with rose oil.Wild seasonal berries flavoured with gubinge bowl of berries (lilli pilli, native lime etc) with seaweed oil dusted with kakadu native plum powder.Porridge of golden and desert oak wattleseed with saltbush wattle porridge topped with salt bush and finger lime.Seafood platter and crocodile fat starting from the bottom right hand corner pipi, blue mussel, strawberry clam, cockle and oyster all prepared with tomato juice and crocodile fat.
This time I remembered to take a photo!W.A. deep sea snow crab with cured egg yolk lightly steamed snow crab in a fermented kangaroo meat sauce (we are pretty sure that is what they said).PIE: dried scallops and nasturium flowers kelp tart with scallop fudge and a celery reduction served with foraged flowers.BBQed milk ‘dumpling’ with marron and magpie goose marron brushed with magpie goose ragout wrapped in a burnt milk skin.Mushroom paste and tomato dried with pepperberries semi dried tomatoes from the Blue Mountains with mushroom paste. This was the alternative dish to sea urchin.Truffle and avocado kelp, avocado and truffle.Abalone schnitzel and bush condiments finger lime, beach floral bouquet, succulent, kakadu native plum, Neptune’s necklace, glass beads, seaside fennel served with an abalone schnitzel and celery yeast water.It takes great skill to cook abalone well.The table was divided between choosing their favourite course between the snow crab, marron and the schnitzel; they were all still my favourite and I enjoyed them even more the second time around.
Marinated fresh fruit mango ice cream sandwich with green ants, compressed watermelon with black currant wood oil and pineapple sprayed in whisky and sprinkled with some salt.A close up of the mango gelato sandwich with green ants.Mirrabelle plum, lime and pepperberry twigs.Rum lamington lamington with milk crumb and native tamarind sauce.Peanut milk and freekah “Baytime”.Native lime.Noma have auctioned off their last dinner service (2nd April) in Australia, with profits going to OzHarvest and MAD. They have also given back to the community by allowing hospitality students an opportunity to dine at Noma free of charge, a tour of the kitchen and time to meet members of the Noma team. They also offered a vocational program for aspiring chefs and waiters as well as baking bread for the homeless.
I think it was fantastic having the Noma team in Australia, they have inspired chefs, they have pushed boundaries and showed off Australia’s unique native ingredients.