NOMAD is the brainchild of mother and daughter duo Debbie and Hayley Griffiths. “We spent a long time trying to figure out how to explain our food; we take you on a journey through the seasons and around the world. It’s about creating rich flavours and textures from market-fresh produce.”

WORDS TALIA WALDEGRAVE

PHOTOS TRACIE HEASMAN

Deb­bie is no stranger to the hos­pi­tal­i­ty indus­try and hails from Zeki’s fame. Old Tau­ran­ga hats might recall the ter­ra­cot­ta restau­rant over­look­ing Aspen Park. “We would be booked out three months ahead and that used to be the joke, ‘Sure you can book for Sat­ur­day. Which mon­th would you like?’

Zeki’s was ten years ahead of its time. We were serv­ing food on mir­rors, cor­ru­gat­ed iron or slate. I had tiles with Z on them made espe­cial­ly and we dot­ted them around the place. Every­one remem­bers those tiles!”

COCKTAILS AS THEY SHOULD BE “Hay­ley has grown up in hos­pi­tal­i­ty; at six years old, she was stand­ing on a crate pour­ing beer. I’ve nev­er come across any­one with as much knowl­edge as she has. There is real artistry in mak­ing the per­fect gin and ton­ic, and we have 45 gins from around the world for Hay­ley to indul­ge her excep­tion­al mixol­o­gist skills.”

Oh and don’t wor­ry if you get a lit­tle row­dy after one or two; the bar is sep­a­rat­ed from the restau­rant by huge walls of glass, so din­ers needn’t be dis­turbed by the clink­ing of imbib­ing crys­tal.

DELICIOUS DINING EXPERIENCE “Every­one in the restau­rant has been in the indus­try forever, because we love it. Our chef, Chris­tian Schuler, has cooked all over the world and is now here at Nomad and he’s real­ly push­ing the bound­aries. Our front of house, are the same. They are pro­fes­sion­als, and that makes them pas­sion­ate. This is what they want to be doing; serv­ing peo­ple from their heart with emo­tion, belief and pas­sion. The oth­er day we had a cus­tomer say that they could taste and feel the love com­ing out of the food.”

There are only a handful of desserts on the menu at Nomad, but that doesn’t make choosing any easier, especially when it has a soft, fondant centre like this one.
CHIPOTLE CHOCOLATE FONDANT There are only a hand­ful of desserts on the menu at Nomad, but that doesn’t make choos­ing any eas­ier, espe­cial­ly when it has a soft, fon­dant cen­tre like this one.

 

MEAT BOARD, DUCK PARFAIT, PICKLES We never compromise on our ingredients and use the best parma ham from Italy, true Spanish chorizo, and the perfect butter cap on the parfait.
MEAT BOARD, DUCK PARFAIT, PICKLES We nev­er com­pro­mise on our ingre­di­ents and use the best par­ma ham from Italy, true Span­ish chori­zo, and the per­fect but­ter cap on the par­fait.

 

KINGFISH SASHIMI, Oyster Cream, APPLE, HAZELNUT CRUMB:: Our chef has really made this interesting dish work. The lightness of the sashimi is superbly balanced with the creamy oyster sauce, the sharpness of the apple and of course the interesting texture of the hazelnut crumb which like everything else, is made here on-site.
KINGFISH SASHIMI, Oys­ter Cream, APPLE, HAZELNUT CRUMB:: Our chef has real­ly made this inter­est­ing dish work. The light­ness of the sashimi is superbly bal­anced with the creamy oys­ter sauce, the sharp­ness of the apple and of course the inter­est­ing tex­ture of the hazel­nut crumb which like every­thing else, is made here on-site.

 

DUCK BREAST, CONFIT DUCK Stuffed Neck, Mushrooms, WINTER BERRIES, ORANGE JUS << About half a duck - from breast to shredded leg. Stuffed then confited for at least fifteen hours then pan seared and served with a crispy skin chip delicately placed on top.
DUCK BREAST, CONFIT DUCK Stuffed Neck, Mush­rooms, WINTER BERRIES, ORANGE JUS « About half a duck — from breast to shred­ded leg. Stuffed then con­fit­ed for at least fif­teen hours then pan seared and served with a crispy skin chip del­i­cate­ly placed on top.

 

OYSTERS FROM TE MATUKU POINT, these creamy morsels are flown in fresh for us everyday. They are just the perfect oysters. Opt to have them natural, mignonette style or with ponzu truffle and if you want, just order one...or two!
OYSTERS FROM TE MATUKU POINT, the­se creamy morsels are flown in fresh for us every­day. They are just the per­fect oys­ters. Opt to have them nat­u­ral, mignonet­te style or with ponzu truf­fle and if you want, just order one…or two!

 

LAMB BELLY, SMOKED BEETROOT PUREE, PEA BEAN SMASH, JUS Cooked for three hours, compressed to render the fat, then grilled before nestling perfectly on our house-smoked beetroot purée and a pea-bean smash.
LAMB BELLY, SMOKED BEETROOT PUREE, PEA BEAN SMASH, JUS Cooked for three hours, com­pressed to ren­der the fat, then grilled before nestling per­fect­ly on our house-smoked beet­root purée and a pea-bean smash.

 

PHILLY CHEESESTEAK SANDWICH This cheese foam is super tricky; it requires the perfect temperature, the perfect cheese, everything has to be just right. Guys especially love this one with a nice cold beer.
PHILLY CHEESESTEAK SANDWICH This cheese foam is super tricky; it requires the per­fect tem­per­a­ture, the per­fect cheese, every­thing has to be just right. Guys espe­cial­ly love this one with a nice cold beer.

 

GNOCCHI The venison is beautifully and slowly braised. All of those braising juices are reduced and poured over the softest housemade gnocchi pillows. We then add the very best Italian pecorino.
GNOCCHI The venison is beau­ti­ful­ly and slow­ly braised. All of those brais­ing juices are reduced and poured over the soft­est house­made gnoc­chi pil­lows. We then add the very best Ital­ian pecori­no.