designer Ross Didier adds warmth to the
industrial-styled palette of concrete and
steel. The beautiful ceramic tableware
was custom-made by Australian potter
Malcolm Greenwood.
The masterful menu is based on flavours
of the Mediterranean applied to local
ingredients. The menu is constantly
changing and, while modern in scope,
calls upon proven processes of the past
such as smoking, curing, fermenting,
drying, wood firing and pickling. The
wood-fire oven is large enough to slowcook an entire lamb or pig, and also
turns out Nomad’s fabulous sourdough
products.
There is a glassed-in, purpose-built room
where Nomad’s home-made cheeses and
charcuterie are on display.
The menu is brilliant with standout dishes
such as Goats cheese churros with truffle
honey; White anchovies with fennel and
preserved lemon; Scallop, salt baked
celeriac and celery heart; and Wood
roasted porchetta with Moroccan spiced
carrot, mandarin and kale.
The menu is expertly paired with an
extensive wine list, that is both intelligent
and wonderful. It showcases the
classically recognised, to the weird and
wonderful wines made by Australia’s
viticulturists and winemakers. The
wines are also available for purchase on
Nomad’s Online Wine Store.
nomadwine.com.au
420
BRASSERIE ZÉDEL
London, United Kingdom
Originally The Grill Room of the 1915-era
Regent Palace Hotel, Brasserie Zédel
is true Parisian, right in the heart of
Piccadilly Circus.
The stunning space has been restored
with grand extravagance and care.
Complete with gold leaf, timber veneer,
marble and brass, the grand Europeanstyle dining room is breathtakingly
beautiful with its historic Beaux Arts-Art
Deco opulence. Truly sprawling in
expanse, it brings to mind a grandiose
film set from an earlier, glitzier period.
It features soaring ceilings, original
marble walls and columns, 23-carat
gilded capitals, Art Deco lighting, and a
sweeping brass-railed staircase.
But while the buzzing atmosphere is
swanky and glamorous, the French
bourgeois cooking is traditionally
robust. The menu is nostalgically
French, with dishes such as Vichysoisse;
Soupe à l’Oignon; Terrine de Campagne
‘En Croûte’; Soupe de Poissons et sa
Rouille; Escargots au Beurre Persillé;
Steak Haché, Sauce au Poivre et Frites;
Bœuf Bourguignon; Onglet Grillé aux
Echalotes Confite; and Confit de Canard.
The brasserie even serves Choucroute
Alsacienne and Andouillettes de
Troyes Grillée.
Also on the menu are desserts of familiar
lineage, with old favourites like Tarte au
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