Noma Australia Has 27k-Person Waitlist, Serves Fermented Kangaroo
“Tastier than anything anyone has served in a restaurant in Australia before.”
When people talk about René Redzepi, founder of Copenhagen foodie mecca Noma, they tend to do so in hyperbole. And given the above clip (care of Australian food critic Pat Nourse), it appears that Redzepi’s newest project — a Noma roadshow now making its second stop in Sydney (it hit Tokyo last year) — is no different.
Nourse’s high praise is even more notable considering the seafood-heavy menu features obscure delicacies like marron with magpie goose, shellfish served with crocodile fat, Tasmanian king crab and fermented … kangaroo.
But he’s not the only one who loves Noma’s new Australian outpost. The 56-seat resto has 27,000 people waitlisted for a reservation, all of whom paid an upfront fee just to register.
A Very Short Film about the Past, Present and Future of Noma9:26
A 12-course meal (including wine) at the restaurant — which is only open for 10 weeks — goes for $560 and all of its 5,600 total available seats sold out in just 90 seconds. Down Under diners are counting on Redzepi and his 75 staff members to bring the same precision and quality that have helped earn Noma the title of World’s Best Restaurant four times over.
As Nourse writes: “Beg, borrow or steal: this is one party you’ll want to join.”
You’ll also have one quick chance to avoid the waitlist altogether: details on their website indicate they have something extra special in the works for their last dinner service down under (April 2nd), which they haven’t begun accepting reservations for just yet.
Consider the quality and precision brought and maybe consider a reservation. You never know.