Our very own Mark Scanlan was fortunate to get an invitation to dine at the new pop-up restaurant Noma this week. Located at Barangaroo the restaurant is nothing short of incredible.

The restaurant is open here for just 10 weeks. Reservations to dine went on sale in October last year; every seat sold out in just a few minutes.

Garfish’s Mark Scanlan with René and Greg (Restaurant & Catering Australia)

The Noma team sorting their foraged ingredientsIt’s one thing to bring your restaurant to another country, all of your staff from Copenhagen and the instruments of your trade. Danish Chef René Redzepi did not stop there however. The menu has been painstakingly put together from Australian produce.

Locally sought seafood matched with ingredients like wattle seeds and seaweeds collected daily from Sydney’s beaches bring together a menu like none other. René and his team have brought their famous ethos of foraging and executed it to bring together an eclectic group ingredients from around Australia.

Nothing has been left to chance, even the tableware has been sourced locally. Plates from New Castle seemingly custom made for each dish that arrives at the table.

Below we have a number of dishes from Noma that we can share with you. It opens today, Australia Day. If you have a reservation you are in for memorable dining experience.

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Abalone schnitzel and bush condiments

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BBQd milk dumpling Marron and Magpie goose

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Pie: dried scallops and lantana flowers

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Marinated fresh fruit

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Peanut milk and freekah “Baytime”