Would you pay $500 to eat here?

Tamias striatus

Bas-Saint-Laurent -- Province de Québec -- Canada

2622-2007
Canon PowerShot A620
Prise en avril 2007 -- Taken in April 2007

By Hannah Edensor

Barangaroo Sydney has hit the big leauges, attracting the world number one restaurant to our shores.

Bookings for Noma Australia are set to open at 10am AEDT on October 30 here, and you can bet your bottom dollar they will sell out fast!

René Redzepi, one of the world’s best-known and most respected chefs, will close Noma Copenhagen and bring his entire team to their temporary home in Sydney’s new harbour-side Barangaroo development with the support of Tourism Australia and Lendlease.

Noma Australia will showcase the country’s extraordinary produce as seen through Redzepi’s eyes for ten weeks from January 26 until April 2, serving lunch and dinner Tuesday to Saturday.

Bookings for all tables will be made available at once to provide a fair and transparent way of accessing a reservation to all potential diners. Bookings can be made for tables of two, four, six and eight.

The menu will cost AUD$485 per person (plus 1.65% CC fee), and the beverage offerings will include an all-Australian wine pairing or non-alcoholic pairing, and short global wine list.

“The menu development is looking really good,” Redzepi said.

“Between our sommeliers and kitchen staff we’ve already been on six research trips to Australia over the past ten months. We’ve gone to as many regions as we can, to get a good perspective on the amazing produce in Australia.”

“In December, we’ll move the entire creative team to Sydney so they can spend time putting together a menu that best showcases what we’ve found on our trips.”

Noma sommelier Mads Kleppe added that beverage planning was also high on the list during the research trips.

“Through Noma Australia we have been given the unique opportunity to learn about Australian wine,” Kleppe said.

“During our research trips we have met a group of talented and dedicated producers and farmers that make lively and energetic wines, beers, ciders and spirits that we are looking forward to serving our guests next year.”

Tourism Australia MD John O’Sullivan said guests can expect a high quality showcase of Australia’s best ingredients.

“Rene has spent the past few months unearthing interesting and unique produce from all corners of Australia through a series of extensive research trips,” he said.

“From native fruits in South Australia to seafood in Victoria and Queensland and seaweed in Tasmania, Rene and his team will be creating a truly inspiring and memorable Australian menu, with some of Australia’s most interesting wines to match.”

For keen foodies, we’ve got the lowdown on making reservations at Noma:

Noma Australia will only run for ten weeks offering a menu of Australian produce, served only during this residency
Reservations are non-refundable
Reservations are transferable only where guests are no longer able to attend, and must be registered online with the Noma Australia team
Reservations can only be made for one table at a time
Cost of menu is required to be paid in full at the time of booking
Drinks will not have to be prepaid and will simply be offered at lunch and dinner
Full terms and conditions will need to be agreed to upon confirming a reservation

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Email the Travel Weekly team at traveldesk@travelweekly.com.au

Latest comments

sting says:

October 20, 2015 at 2:25 pm

…. yes, i will but only if they feed the starving impoverished children first…

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