Nomad lovers rejoice! The team has just opened a new wine bar and deli on Reservoir Street.
You can’t call yourself a Sydneysider if you haven’t perched up for a long lunch at Nomad. Nestled in Surry Hills and down Flinders Lane in Melbourne, the restaurant is renowned for serving up Mediterranean share plates and a sustainable wine list in their beautiful light-filled dining room. Adding to Nomad’s delicious repertoire, newcomer Beau is now open in our favourite foodie suburb of Surry Hills.
Split across two venues; Beau & Dough, an all-day venue with a focus on the Lebanese flatbread, manoush; and Beau Bar, a wine-centric bar with delicious food coming from the Dough kitchen. Beau offers 100 seats across both venues, just a stone’s throw from Nomad, hidden at the back of Reservoir Street on a private laneway.
The team has given the space new life while embracing the industrial setting. The renovation has been led by Smart Design boasting dark and moody interiors with refined styling. There are plenty of seating options for all occasions with a long central bar for communal seating, banquette seating surrounding the bar and a rooftop for private events space. Nomad Group aims to express the theatre behind the wines on offer and keep their original ethos to show Australia’s best produce with a strong focus on in-house production.
Celebrated chef Ibrahim Kasif joins Group Executive Chef Jacqui Challinor in the kitchen drawing from his wealth of experience owning and operating Enmore icon, Stanbuli. The menu at Beau & Dough keeps to the theme of the Mediterranean with highlights including Manoush, traditional Flatbreads popular across the Levantine and House-made Za’atar. Expect dips, pickled and marinated vegetables and toppings like spiced Margra lamb shoulder and green chilli zhoug for your lunchtime Manoush. Lunches will also feature daily additions and food ready to take home.
The food at Beau Bar is fun and playful with a heavy focus on fresh seafood, with delicious snacks to complement the drinks list. Dishes include: a tribute to the cold seafood platter; sugar cured ocean trout with buttermilk pancake; and a lobster thermidor with saffron pilaf for a more substantial offering.
Ged Bellis is the group’s beverage director and she has made it clear that Australian producers will be the focus. There are more experimental and boutique wines on tap, as well as unique bottles from around the globe. The wine list is ever-evolving and approachable with many options available by the glass.
This side project was inspired by the local community and their requests from Nomad over the past few years. As with everything the team does, Expect Beau & Dough and Beau Bar to create an experience of great food, local produce, great wine and service.
Beau & Dough is now open 7 days from 7am to late and Beau Bar will be open 7 days from 12pm for lunch & 5pm for dinner. Find out more here.