Noma

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The prime Barangaroo harburside location of the current dining sensation, Noma Australia pop-up has already been leased to award-winning restaurateur, Brent Savage, the Sydney Morning Herald Good Food Guide 2015 Chef of the Year, and the sommelier and restaurateur Nick Hildebrandt.
They have signed a lease for the space for a yet-to-be-named seafood restaurant that will open in September at the base of the white, cloud-shaped Anadara building in the Lend Lease built precinct.
The building was designed by FJMT’s Richard Francis-Jones.
‘‘We’ve long toyed with the idea of a seafood-focused restaurant,’’ Savage told The Australian Financial Review.
Barangaroo is credited as set to have the biggest collection of food and beverage retailers in Australia, according Lendlease.
There will be a three storey restaurant headed by celebrity chef Matt Moran whispered to have the working title, Mash.
Gary Horwitz, the head of retail development and asset management for Lendlease, said Sydney-siders are very familiar with their restaurants, Bentley, Monopole and Yellow.
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Brent Savage and Nick Hildebrandt to take on Noma, Barangaroo space

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Rene Redzepi’s NOMA is attempting to put Lendlease's Barangaroo position on the global food map.
The developer and Tourism Australia has secured the Danish chef, of Copenhagen’s NOMA restaurant, to launch a pop-up eatery on the Barangaroo waterfront.
Briefly close his Danish restaurant, the team of more than 70 will have an antipodean NOMA at Barangaroo for just 10 weeks early next year.
NOMA joins 80 boutique food and retail operators hand-picked by Lendlease in a bid to transform the former shipping port in globally recognised destination, a $6 billion precinct.
Toby’s Estate coffee recently opened in the precinct, which is more than 70% leased, Lendlease retail chief Gary Horwitz told The ­Australian.
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Lendlease plans NOMA pop-up restaurant at Barangaroo

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Noma Australia is officially open.... and booked out.
The restaurant design has been unveiled by the developer Lendlease with key elements of the interior including a floor of red earth, two native Australian Xanthorrhoea trees and woven pieces by indigenous artisans.
With a kitchen fitted out to the highest specification,ï¿½Lendlease has partnered with Tourism Australia to bring Noma Australia to Barangaroo Sydney.ï¿½The cost of the menu was $485 per diner. <img src="/images/2016/01/27/IMG_5183.jpg" alt="" width="1469" height="1392"> 
The restaurant is located in Barangarooï¿½s Anadara building, with floor to ceiling curved glass windows and views of the harbourfront.ï¿½
Noma Australia spans over 500 square metres at ground level with dining room, outdoor lounge area and an extensive kitchen and prep area.
The kitchen remains entirely open to the entry and dining areas, allowing guests to move past the Noma chefs as they work.
Head of Retail Development and Asset Management for Lendlease, Gary Horwitz said that Lendlease prides itself on working with the best local and global retailers, and opening Noma at Barangaroo was just the beginning for Australiaï¿½s most exciting new food and beverage precinct.
ï¿½The restaurant that Lendlease has delivered for Noma Australia is breathtaking, acknowledging the designers, Foolscap Studios.ï¿½
Head chef Renï¿½ï¿½Redzepi said that being at Barangaroo has reminded him of Noma in Copenhagen, in terms of being on the harbour and the proximity to the water.ï¿½
Upon completion Barangaroo will be homeï¿½to up to 90 retailers ï¿½ mostly food and beverage ï¿½ from the smallest laneway bars and canteens, to grand spaces on the harbour including Matt Moranï¿½s three level restaurant and bar.
It was last July whenï¿½Rene Redzepiï¿½s pop-up NOMAï¿½eatery on the Barangaroo waterfront was revealed.
Briefly closing his Danish restaurant, the antipodean NOMA at Barangaroo will last for just 10 weeks.ï¿½Noma is the four-time winner of the The World's 50 Best Restaurants. 
<img src="/images/2016/01/27/CZm8j2-WcAAyRXS.jpg-small.jpeg" alt="">
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Noma's current menu below:
ï¿½
ï¿½ Unripe macadamia and spanner crab
ï¿½ Wild seasonal berries flavoured with gubinge
ï¿½ Porridge of golden and desert oak wattleseed with saltbush
ï¿½ Seafood platter and crocodile fat
ï¿½ W.A deep sea snow crab and cured egg yolk
ï¿½ A pie with dried scallops and lantana flowers
ï¿½ BBQï¿½d milk ï¿½dumplingï¿½
ï¿½ Marron and magpie goose
ï¿½ Sea urchin &amp; tomato dried with pepper berries
ï¿½ Abalone schnitzel and bush condiments
ï¿½ Marinated fresh fruit
ï¿½ Rum lamington
ï¿½ Peanut milk and freekeh ï¿½Baytimeï¿½
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