Truffles are considered by some to be the diamond of the kitchen and by others to improve every dish. They have been scientifically proven to be alluring to us humans and this winter it is going to be the headline ingredient at Nomad in Surry Hills.
The restaurant’s new winter Sunday brunch menu kicks off on Sunday 12 June where every dish will be served with 2g Manjijump, premium Western Australia black truffle—some of the very best anywhere in Australia. And it will only be available until the end of July, which is nearing the end of truffle season so that only the ripest and most aromatic truffles make it onto your plate.
The á la carte menu consists of seven mouth-watering dishes and includes a pecan cookie & olive oil ice cream sandwich for dessert. From the three-cheese manoush, a Lebanese street food staple, to the ham hock hash brown, truffles are going to excite your taste buds.
Nomad’s winter Truffle menu also features a baked egg, wood-roasted tomato dish served with migas (a humble Spanish dish) as well as smoked date glazed bacon; wood-roasted mushrooms, Jerusalem artichokes, bagna cauda (garlic and anchovy dip) and pinenuts; and a wood-roasted Bruny Island Saint served with honeycomb and crudites.
No brunch would be complete without cocktails and Nomad has got some of the best. Go for the Nomad Bloody Mary or make it boozy with bellinis, martinis or mimosas.
Did you know…?
The life cycle of a truffle begins in summer and early autumn. Truffles continue to grow underground and only mature in the colder winter months when they become smelly enough for well-trained dogs to sniff out. Ounce for ounce, they are one of the most expensive ingredients in the world.