With Nomad, Rebecca Littlemore and her partner, former Toko owner Al Yazbek, recreated the experience of visiting regional cellar doors and restaurants, only in the heart of Sydney.
Littlemore and Yazbek’s in-house master of wine Rob Geddes tasted 500 drops to come up with their wine list. Rotating menus aim to showcase that breadth and depth, with 20 choices of reds and 20 whites on offer at any time. Every bottle comes from Australia.
Local seasonal produce and traditional culinary skills form the focus of the kitchen team, which creates housemade breads, cheeses and cured meats. Brightly coloured pickled cucumber, cauliflower and carrots line benches and shelves throughout the dining room, while a glass case next to the open wine room is dedicated to charcuterie.
Seat yourself on a bar stool at the central kitchen to watch chefs slice the signature charcuterie platter to order, serving little piles of chorizo, mortadella and pancetta on a rustic tree trunk round.