As NOMA AUSTRALIA in Sydney’s Barangaroo closed their doors from 10 weeks of stellar service on Saturday 2nd of April 2016, the pop-up was undoubtedly, notably praised.
A culinary experience like no other, emphasis is on education and understanding of ingredients, culture and history. NOMA‘s head chef Rene Redzepi leads the progressive restaurant from Copenhagen, yet it is the second international pop-up within one year, following Tokyo in late-2015.
NOMA AUSTRALIA helmed an unassuming yet spectacular interior setting and aesthetic that was a reflection of contemporary Australiana, designed by Melbourne studio Foolscap Studio and headed by studio director Adele Winteridge. Native flora such as Xanthorrhoaea (grass trees) complemented the interiors made from Australian native hardwood.
NOMA’s Head Pastry Chef Malcolm Livingston II took us through the behind-the-scenes of the Australian Pop-Up, including the native ingredients that were foraged together with Head Forager and pivotal to the menu.
Champ Sydney Correspondent and Photographer Mitch Lui on the brilliant capture.
All Photos © Mitch Lui for Champ Magazine