Booking details for Noma Sydney announced

20 October, 2015 by
Aoife Boothroyd

Details for obtaining Sydney's hottest ticket in town, a seat at Rene Redzepi’s Noma Australia restaurant, have been announced.

Tickets for the restaurant’s 10 week stint at Sydney’s Barangaroo will go on sale on Friday 30 October at 10am AEST with tables of two, four, six and eight avaliable Gourmet Traveller reports.

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A seat at Noma Australia will set you back $485 – not including wine. While the price tag is not at all insignificant, it still comes in less than Heston Blumenthal’s Fat Duck ($525 without wine) when it took up residence at Melbourne’s Crown Casino for a three month period earlier this year.

Noma Australia's menu is still in development with the final offering expected to be confirmed in December when the restaurant's creative team relocate to Sydney. Redzepi says that he has been on six research trips to Australia in the past 10 months securing suppliers and exploring Australia's native culinary landscape.

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"The menu development is looking really good," says Redzepi. "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.”

Commenting on the price point, Redzepi was frank: “We can only put that expense one place, and that’s on the menu.”

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Noma Australia will be located in the Anadara Building, Barangaroo, Sydney, and will be open for lunch and dinner Tue-Sat, from 26 January to 2 April, 2016.

Details of Noma Australia reservations:

  • 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 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

While the team is in Sydney, work on Noma’s new urban farm concept will commence.

Last month, Redzepi announced that Copenhagen’s Noma Restaurant will be closing in its current format, with the last dinner service to take place on New Year’s Eve, 2016. In its place, Redzepi will be opening an urban farm/restaurant concept on an auditorium-sized vacant lot in Copenhagen.

Redzepi says with the new venue will come with a menu overhaul – one which will have a more fervent focus on seasonality. In Autumn, dishes will feature wild game such as goose or moose and foraged ingredients such as mushrooms and forest berries; Winter will see the restaurant transform into a seafood restaurant due to the ice cold Danish waters; and Spring and Summer could effectively see Noma become a vegetarian restaurant as the farm turns green.

“Of course we could just keep continuing, just stay put and do what we do [at Noma]. But I genuinely think that we won’t progress,” Redzepi told the New York Times.

“I have yet to meet anyone who thinks this is a stupid thing.”