Table of contents:
- # 1: Coins of macadamia (fruit of a tropical plant of the same name) placed on cold crab broth
- # 2: Wild berries dusted with powdered white chocolate
- # 3: Green dumplings kneaded with acacia seeds and wrapped in atreplice leaves, a cutting vegetable with scarlet colored leaves
- # 4: Australian seafood platter consisting of pipi clams and strawberry clams
- # 5: Australian Coastal Crab Snow With Fermented Kangaroo Juice
- # 6: Tasmania's King Island Dried Scallop Pie, decorated with lantana flowers, belonging to the Verbenaceae family
- # 7: Fried Victoria shellfish with local tomatoes
- # 8: Australian oysters with duck-based ragout, wrapped in a sheet of buttermilk and palm fronds
- # 9: Abalone Schnitzel, a typical clam from the Ulladulla area of New South Wales
- # 10: Mango, pineapple and watermelon cut into cubes and marinated in prune juice
- # 11: Lamington, classic local coconut and chocolate dessert, enriched with rum
2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
In 2003, at the age of 25, René Redzepi opens in a former port warehouse of Copenhagen the restaurant No but together with colleague Claus Meyer. On 31 December 2016 Redzepi will close Noma to start over from an urban farm complete with a greenhouse on the roof. A courageous decision as this is the restaurant that for 4 years in a row was the best in the world according to the 50 Best Restaurants ranking.
The appointment is in 2017: the place is already there and is less than ten minutes by bike from the current location, in the Christiania area.
Meanwhile, for 10 weeks, from January 2 to April 26, 2016, the Danish chef moved his restaurant from Copenhagen to Bangaroo Bay in Sydney, Australia. The continent is geographically the opposite.
An expected success but exceeding expectations: the 5.600 reservations available, each costing 485 Australian dollars (approximately 313 € excluding drinks), were so fast that the reservations circuit processed over a million dollars in 90 seconds.
Stuff that not even a Led Zeppelin meeting.
Redzepi decided to transfer Noma for a number of reasons: first of all to form the necessary team spirit in his brigade in a part of the world that is anything but irrelevant.
Then so that they understood what it means to open a new restaurant (the practice will come in handy in 2017, in Christiania).
Especially because they drew the right inspiration from a series of indigenous ingredients, often incredible rather than extravagant. Ants, the emu egg, the blue lobsters, the berries of the bush, the cones of a pine called bunya, the many herbs that grow in the Australian vegetation.
This is the 12-course tasting menu assembled for the temporary version of Noma in Sydney, lucky the foresighted gourmets who booked it early. Too bad not to be among them.
# 1: Coins of macadamia (fruit of a tropical plant of the same name) placed on cold crab broth
# 2: Wild berries dusted with powdered white chocolate
# 3: Green dumplings kneaded with acacia seeds and wrapped in atreplice leaves, a cutting vegetable with scarlet colored leaves
# 4: Australian seafood platter consisting of pipi clams and strawberry clams
# 5: Australian Coastal Crab Snow With Fermented Kangaroo Juice
# 6: Tasmania's King Island Dried Scallop Pie, decorated with lantana flowers, belonging to the Verbenaceae family
# 7: Fried Victoria shellfish with local tomatoes
# 8: Australian oysters with duck-based ragout, wrapped in a sheet of buttermilk and palm fronds
# 9: Abalone Schnitzel, a typical clam from the Ulladulla area of New South Wales
# 10: Mango, pineapple and watermelon cut into cubes and marinated in prune juice
# 11: Lamington, classic local coconut and chocolate dessert, enriched with rum
