If you had the opportunity to dine at the most coveted restaurant in the world, what would you be willing to give up?
When it came to dining at Australia’s new Noma pop-up restaurant, one man went as far as offering up his house to snag a seat. But lucky for him there is currently a 27,000 person wait list to get in, so hopefully he doesn’t have to give up his house any time soon.
Opened by Danish chef René Redzepi, Noma Sydney is the latest rendition of his iconic Copenhagen restaurant, which has already been named the world’s best restaurant four times by Restaurant Magazine (and currently sits at 3rd in the world) as well as having received two Michelin stars. Travel and Leisure reports Redzepi’s Copenhagen location has also been applauded by food critics for its “innovative approach to traditional Nordic cuisine and attention to detail.”
Noma Sydney is only in operation for 10-weeks and tickets sold out within 90 seconds after they went on sale last year, so it’s understandable why foodies are willing to go to such lengths to reserve a seat.
Luckily, a quarter of the reservations were set aside for international tourists under a program sponsored by Tourism Australia, so we can only hope at least one Canadian has the opportunity to check the space out.
Located in the Barangaroo neighbourhood, Noma’s Sydney pop-up will serve a total of 5,600 meals during its tenure, feeding 56 diners at a time.
For those who did secure a reservation, the 10-12 courses will cost $481 CAD a person and then around $137 CAD for the alcohol pairings.
The menu is said to be inspired by the flavours of Australia; and according to the Guardian, some dishes include: abalone schnitzel, shells topped with crocodile and chicken fat shards, and native savoury berries in seaweed broth.
With the menu only focusing on locally sourced ingredients, it’s safe to assume that local chefs are going to be feeling inspired by Redzepi’s cooking style, perhaps giving you the chance to try some inventive and up-scale local cuisine on your next trip down under.