Nomad's Brilliant Spring Menu

One of the best share-plates restaurants in Sydney, Nomad has just launched its spring menu and we dropped in to check out what’s cooking. Here’s our pick of this season’s best dishes from head chef Jacqui Challinor, course by course.

From the snacks section, go for the okra, flash-fried for a brilliant crunch, then infused with garlic oil and sprinkled with fennel seeds and chili flakes; or opt for the battered and deep-fried zucchini flowers, drizzled with truffle honey and served beneath a mesh of finely grated pecorino. Whatever you do, don’t miss the Ortiz Anchovies dish. Break the baguette with your hands, lather it with mild creamy ricotta then top with anchovies that are not as salty as you might think yet pack a punch.

From the small plates menu, opt for the smoky bone marrow topped with thinly sliced mushrooms, sprinkled with Espelette pepper and served with sliced, toasted baguette.

From the restaurant’s grill and wood-fired oven, order the wagyu tongue – svelte slices of beef wrapped and served with chimichurri; or opt for the wood-roasted suckling pig with a beautiful crackling and a side of broccolini infused with burnt chili butter.

When it comes to the desserts menu, you can’t go past the chocolate option – a mousse made of milk chocolate and peanut butter caramel, hiding beneath a glossy dome of dark chocolate. Delish!

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