Noma Australia - Barangaroo

The waiting staff will tell you that their offers are for exchange. So we had the wood-fired flat bread (2 for 4 people is not enough!! with cannellini bean humus, grilled eggplants (grilled like grilled portabello mushrooms , Kingfish ceviche (big finger-lime taste , BB spaQtchcock (Aussie...style cornish hen and homemade chorizo (lacks a bt of fat, but this is just me. Otherwise, a wonderful meal when filling. The staff was very good.

Because the experience was so surreal perfect, there must be a review on travel advisers, and where better for them, then besides reviews of Nomas's successful pop-up: Noma, Australia. From the beginning to the end of the culinary experience, there was no noticeable aspect that overcomes the last. We were greeted by sandwear staff - relaxed and very simple, although professional; just as expected from a multi-annual award-winning San Pellegrino Top 50 restaurant. Tableware and beverages arrived in succession, and it was hard to say who was from FOH or BOH who served every dish, and it was no matter any person who presented themselves to our table was friendly and polished, but relaxed and comfortable. 14 dishes made their succession from the kitchen - stacked by a tostada with beans and ants larvae; octopus baked in a salt mass; a bowl of tropical fruits, chili broth a Bergamotte tasting lime; a carburized and canned half of avocado filled with avocado sorbet; to a taco made from sucking pig and tortillas made by Maya ladies sitting The highlight however, when Rene Redzepi was more than happy to donate from his time to pose for a photo, sign a copy of the menu, and chat with us post service. Thanks again Rene and the rest of the Noma team

While fine food at the pointer end is certainly expensive, I think it is one of these luxury experiences that are actually very accessible to almost all. Would you like to taste the best wine in the world? Are you staying at the best hotels? Ten, if not hundreds, thousands of dollars. You will probably have to be a millionaire, but the best food in the world to eat in the best restaurants? It's a fraction of the price. Anyway, I justified the food in Noma. For us it was worth every penny. The intelligent and knowledgeable service team was fault-free. Seeing how they work together was like watching a beautiful watch work. Rene Redzepi even waited tables at the beginning of lunch before the kitchen was occupied. Chefs serve the dishes themselves and give all the information you expect without ever becoming boring or intrusive. Matching wines were selected perfectly and each course extended. At the end of the meal we drank gin in her garden on Barangaroo and talked to Rene himself before he signed our menus from the entire team and with us for a group picture. Once in life? I think so. One of the best restaurants in the world for a few weeks in our home town that experimentes with our own ingredients? Don't happen.

I was very happy to be treated with this rare event, because this is how the dinner in Noma is. An event or exhibition. Basically food as a theatre. They tried to embrace the wealth of products in Australia, and every dish came with a history and a theme. My salivary glands worked over time at some of the dishes with local berries - like Essen Potpourri. I liked some of the dishes very much, but to say it was something I like to eat about and about is not right. They told a story about eating like their adventures in Australia. Somehow I think that if she had more with the ingredients she would have made better dishes. I enjoyed the experience and would like to see what other stories they can tell with food in Denmark

We went for lunch on a cloudy day in Sydney. As soon as we walked into the restaurant, all the staff stopped what they were doing to greet us. The room had a stunning Australian stone and red concrete floor. The staff, dressed in crisp cream uniforms, blended in seamlessly with the beautiful decor. The table settings were impeccable. It was a bit strange that the only drink offered upon arrival was a gin and tonic. We were presented with matched wines without knowing the prices ($215 for wine and $90 for juice). The food was intriguing and complex. While no meal is worth $485, the overall experience was well worth it. It was clear that the restaurant had invested in time, training, research, staff, and presentation. Rene, the staff member, even took the time to personally interact with the diners. We left the restaurant without any regrets!