First, the space. The Noma pop-up is in a Sydney neighborhood called Barangaroo, near the water. Inside, the restaurant is spacious, modern, and simply designed. It seats 56 at a time.
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The exterior is simple and unassuming, although altogether the pop-up took 6 months to come together. Noma's stark Scandinavian aesthetic makes a clean backdrop for the complex flavors Redzepi draws forth from the food.
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All of the ceramic tableware is locally crafted and commissioned just for this iteration of Noma. At Redzepi's first pop-up, in Japan, he did the same thing.
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Redzepi relocated 75 staff members from his Copenhagen base for the ten-week residency — and brought his family, too.
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Let's whet our palate with a half-beer, half-cider beverage.
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Each diner can expect 10 to 12 courses, all of them new creations. Unripe macadamia nuts in a spanner crab broth start things off.
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Redzepi sent a team of chefs on foraging explorations to find just the right components for each course, taking full advantage of Australia's unique ingredients. Here are wild seasonal berries in a seawood broth, topped with kakadu plum dust.
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Next up: wattleseed porridge in saltbush leaves, like a kind of twist on Greek stuffed grape leaves. Wattleseed porridge, though rare outside of Australia, is actually a fairly common breakfast Down Under.
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Think this is just a pile of rocks in a bowl? Think again. It's a local seafood selection, topped with tissue-thin chips of crispy crocodile fat.
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Where normal restaurants might go for a tuna tartare or crab cake appetizer, Redzepi takes it a step further. This is snow crab from the nearby city of Albany, mixed with egg yolk and cured in fermented kangaroo.
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Next up: a savory seafood pie. The Noma version is scallop. The pastry base involves seaweed, and the pie is topped with purple lantana flowers. Redzepi told one diner that the stems are "mildly poisonous".
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Sun-dried tomatoes and sea urchins make an unusual pairing in the next dish, garnished with pepper berries.
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Here's abalone "schnitzel", served with various foraged nuts and greens.
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A kind of bizarre take on a taco, this is what Noma calls a "BBQ'd milk dumpling". Inside, it's marron with magpie goose ragu, all wrapped in a crispy milk skin — literally just milk caramelized until crisp enough to use as a shell.
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Tiny squares of Australian mango, watermelon, and pineapple are reincarnated as petit-fours for the first dessert dish, served simply on a bed of ice.
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The second dessert is an aerated rum cake with dried milk and a native tamarind sauce; the texture is like a sponge cake.
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