|Charcuterie and cheese room|
Sitting at the wide drinks bar, a full section away from the kitchen counter seats, it was some of the most ample tabletop space I've ever experienced – for dining tables generally, let alone a countertop.
It's also a good perch to watch the happenings of the bar, front dining space, walk-in crowd, and yonder kitchen with a glimpse of the long group tables around the side.
|Wine and water|
The wine focus is obvious in the menu which commences with a full-page winemaker feature then two pages of wines – all offered by the glass and listed with their respective winemakers. Bar staff will happily provide tastings before you order a glass even, although the full cellar door concept is yet to come to fruition.
We had water – iced, not the "ambient" option – and the McLaren Vale Dowie Doole 2013 Chenin Blanc which was just a little too young with acidic green fruity notes.
|Nomad pickles and olives|
The bowl of pickles included cabbage, ribbons of carrot, whole radishes, skinned cucumber, very sour and seemingly de-coloured beetroot, and my favourite, the turmeric-tinged cauliflower.
The accompanying dish of olives held a range of olives in the full range of sizes, most of them the tiny ones.
|House made Nomad charcuterie|
We had a selection of six cured meats on, basically, a treated slice of a tree. There was sausage-y mortadella in the middle, pale pink fennel salami, sensational bastourma cured beef, another peppercorn-studded salami which I didn't quite catch in the waitress' spiel, chilli salami and fatty lardo.
I jealously spied nduja salami paste on another platter later in the evening, so there must be a rotating, dynamic range of charcuterie on offer at any point in the day.
|Woodfired sourdough, black salt butter|
|Foie gras and chicken liver parfait, radish, Iranian plum|
The parfait combining foie gras and chicken liver was stellar – so creamy and rich in mouthfeel, impeccably smooth and a dish that's turning around my opinion of liver, albeit at a high cost.
|Smoked wagyu tongue, mojo verde|
The smoked tongue was grilled for crisp surfaces and was deliciously, if not astoundingly, tender; basted with a sweet sauce not unlike barbeque sauce. In fact, my initial thought after having a piece of tongue reminded me of pizza of a barbeque 'meat lovers' style – and I loved it; the tongue, that is.
|BBQ carrots, almond dukkah, labne|
The carrots were great – soft and earthily sweet – but I was enamoured with the piped labne strained yoghurt cheese. It was really a match made in food heaven, though for me it became more a labne dish with carrots than the other way around.
|Wood roasted pork, silver beet, mojo potatoes|
The pork had a fair bit of fat and delightful crackling, and was seasoned with salt, pepper and olive oil so simply so as to almost verge on plain, especially compared to the spirited, thick sauce on the potatoes.
|Roundstone 2012 Gamay Noir|
I had really wanted to try one of the house-made cheeses as dessert, though my eating capacity had other ideas, and so I'm sensibly leaving that for next time. And there most certainly will be next times.
|Pickles in jars|
But the food is interestingly clever yet heart warming and belly lining, and comes out from the kitchen super fast. You'll probably never see more wines offered by the glass in a restaurant and once the cellar door comes in, it will bring a new dimension to city dining.
I adored sitting at the bar where we weren't at all rushed (though it seems there are set sitting times for certain bookings) and honestly, I may have settled in for the night were there not a queue at the door. Wander in to Nomad, and see if you lust it like I do.