The renowned Copenhagen restaurant will be closed while René Redzepi and his team relocate to Australia, setting up Noma Australia in the Anadara building at Sydney’s new harbour-front development, Barangaroo. As one of the world’s best-known and most-respected chefs, René has developed a cuisine at Noma Copenhagen that draws on the restaurant’s surrounding landscape and culture, working closely with a network of local farmers, foragers and purveyors to create a menu that celebrates the region’s ingredients and reflects the location and changing seasons.

To prepare for their ten-week Australian residency, René and his team spent the last 12 months travelling to all corners of Australia’s states and territories, learning about native ingredients, local wines and cooking methods. The team experienced all aspects of Australian food and produce, including spending time with indigenous communities in Arnhem Land, seaweed diving in Tasmania and travelling to Albany for snow crabs. Drawing on these experiences, the Noma team will primarily cook dishes over open fire, and has built its menu around ingredients from the ocean and coastal ranges. The initial menu will feature a seafood platter of pippies, sea bounty mussels, strawberry clams, flame cockles, oysters and crocodile fat; abalone schnitzel and bush condiments; a pie of dried scallops and lantana flowers; and a rum lamington.

Reservations for Noma Australia are currently fully booked, however you can still register for the waiting list. The last service for Noma Australia will be Saturday April 2 – the restaurant is working on a yet-to-be-announced special event and bookings aren’t yet available. Keep an eye on the website for updates.

Image credit: Jason Loucas