Ibrahim Kasif is set to join the Nomad team as the newly minted head chef of the group’s new venue Beau, which is slated to open late this year.
The chef formerly owned and operated Stanbuli in Sydney’s Enmore for six years until it closed in April.
“We’re all incredibly proud to welcome Ibrahim into the Nomad Group, a chef we’ve all long admired and who just gets real food,” says Group Executive Chef Jacqui Challinor.
“I’m really excited about the diversity that Beau will offer and to dip our toes into a different market and concept.”
Beau will be split up across two concepts: Beau & Dough, an all-day venue that will focus on manoush (Lebanese flat bread) and Beau Bar, a wine bar and restaurant.
The menu at Beau & Dough will feature a rotating selection of manoush avaliable for dine-in and takeaway with flavours such as za’atar and cheese as well as spiced lamb.
Diners can also order accompaniments including falafel, fried cauliflower, zhoug,
tahini sauce and hummus with meat, along with coffee from Single O.
Beau Bar will revolve around fresh seafood with dishes that are designed to complement the drinks list.
Guests can expect a seafood platter, sugar-cured ocean trout with buttermilk pancake and a lobster thermidor with saffron pilaf.
“I’m excited to be working with the Nomad team and collaborate with Jacqui as
we share a very similar food philosophy,” says Kasif.
“The concept has been a fun one to flesh out and be able to contribute to in a meaningful way.”
Like all Nomad venues Beau will hone in on Australian wines with a 300-bottle selection of small and emerging brands as well as natural and minimal intervention wines.
The drinks program will also consist of wine on tap and cocktails made with waste products from the kitchen.
Beau will open late 2022.
Image Credit: Kitti Gould
