The wood-burning stove is finally lit at Nomad’s Melbourne location, and guests enjoy the earthy tones of the updated Ezard room, as one of the city’s most long-lasting restaurant openings has finally come true.
Nomad’s Southern Outpost on Flinders Lane, which exports to Sydney, takes the DNA from chef Jacqui Challinor’s original menus – generous flavors, wood-fired cooking, all homemade – and applies it to Victoria’s range of products, whether Western Pork, David Blackmore wagyu or Stone & Crow cheese.
“That’s what I love: establishing new relationships with farmers, producers and growers,” Challinor tells Good Food. “It’s one of my favorite things about what I do.”
The four-year project by owners Al and Rebecca Yazbek to bring Nomad to Melbourne has survived 20 months of shutdowns in both New South Wales and Victoria, numerous false alarms at a venue and distractions like a fire at the original Sydney venue that forced it to . restaurant to move temporarily.
But now head chef Brendan Katich, an Ezard and Gingerboy alumni, has the kitchen up and running in Melbourne, overseeing a menu ranging from a platter of house charcuterie to Murray cod with vine leaves, spring vegetables and Mornington Peninsula saffron butter.
Toum, zhoug, halva and more bring a Middle Eastern accent accompanied by a chorus of Mediterranean flavors as seen in burrata with fennel jam or smoked mussels with espelette pepper, toum and hashbrown.
The wines span the available and power-lunch categories, while beer pays homage to Victorian brewers, and cocktails feature plenty of Australian spirits.
Clare Cousins Architects designed the minimal space with gray tiles and walls offset by wooden furniture, leather and fresh flowers across the 100-seat venue.
Open for dinner Tuesday-Saturday at 17.00-21.00; breakfast Fri-Sat dinner-14 and Sun dinner-15
187 Flinders Lane, Melbourne, (03) 8419 2800, nomad.melbourne