Nomad Restaurant and Bar

by | Oct 6, 2016 | Food & Drink | 0 comments

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.

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