Nomad - a wonderful food journey....
Nomad is a new addition to the restaurant scene and it's in 'Point Chev' this could easily become a cherished destination!! We were invited by Zomato and taken on a wonderful journey through the menu.
The name of a restaurant - more often than not - has personal meaning, and Nomad is no different here. Dictionary definition - being along the lines of.. a person (or people I guess) that travel from place to place with no permanent home - historically I think to graze animals, but please don't quote me!!
Understanding the story of a Nomad helps in noticing the nuances of the menu.
They have taken a subtle version of the Nomad, and presented a menu that takes you on a food journey - with respect shown for fresh, local and in-season, but weaving a story through the dishes from other cultures, with just little additions and twists ....
The Duck Liver Parfait with zataar, parmesan crumb, date gel and warm baguette - is the first example of what I was trying to explain, where a little twist of middle eastern influence being the date gel a delightfully sweet twist, and the zataar - a really zingy mix of thyme, sumac and sesame seeds.
Lamb Dumplings - chimi churri, labne, jus. The chimi churri was a lovely light combination of (I think but not 100%) parsley garlic olive oil and oregano? and the labne was incredibly fresh and light.
If you would like a little saunter through the menu - keep reading.... although the pictures speak volumes....
The garlic bread was the first to catch my attention - and I know that seems like an ordinary thing to do this - when faced with so much else - but it was noticeably good - on mentioning it we were told about the 'imported pizza maestro' and pointed in the direction of the substantial wood fired pizza oven - it really didn't surprise me - I already subconsciously realised that this was made by someone with bit of a talent for it.
Chargrilled Octopus - red chilli caviar, caper vinaigrette, oregano.
Market Fish Ceveche with namjim, grapefruit, crispy shallots - and intriguingly garnishied with deep fried fennel.
The namjim was the perfect salty, sweet, spicy, sour that a dipping sauce should be.
Beef Tartare - hot mustard parfait, gherkin, onion, and toasts
Scallops with Pork Belly and nectarine jam - was not a combination I would naturally have thought of - but worked like a charm!
Iceburg lettuce served with a middle Eastern spice blend, celery salt, red pepper aioli and tomato powder.
Baby Beet Salad - tomino, watercress, candied walnuts and orange textures. The little scatterings of tomino (super fresh and soft) with sweet baby beets is a classic combination the candied walnuts just perfect.
Twice Cooked Duck with pickled fennel. Comfort, warmth and masses of flavour.
Lamb Rump and Rack - pea salad, truffle mascarpone. Even in the photo you can see what I am about to describe... perfectly cooked lamb and the waft of truffle... just pure luxury.
24-Hour Prime Rib - horseradish mascarpone, onion rings and jus. The steak was by far the choice of the entire table - unassuming in the pictures - but melt in your mouth.
Chocolate Fondant with salted caramel ice-cream ... need I say more!!
and a deconstructed Lemon Meringue Pie , lemon curd, freeze dried blackberries and raspberries....
verdict.... well played - well done!!