Acclaimed restaurant Noma to 'pop up' in Australia in January 2016

Danish chef Rene Redzepi of Noma and his team will be setting up their restaurant in Barangaroo, Sydney.
Danish chef Rene Redzepi of Noma and his team will be setting up their restaurant in Barangaroo, Sydney.PHOTO: NOMA
Ahead of his move to Sydney, Danish chef Rene Redzepi has shared teasing photos of sea creatures, including conch, on his Instagram feed.
Ahead of his move to Sydney, Danish chef Rene Redzepi has shared teasing photos of sea creatures, including conch, on his Instagram feed.PHOTO: INSTAGRAM/RENE REDZEPI

New York (Bloomberg) - Over the weekend, Danish chef Rene Redzepi of Noma posted a major announcement to the restaurant's website: He and his team of over 40 cooks, servers, and dishwashers will be setting up their restaurant in Barangaroo, a suburb of Sydney, for 10 weeks beginning in January 2016.

Noma, known for its unique interpretations of Nordic cuisine, frequently tops lists of the best restaurants in the world. It has been named restaurant of the year by Restaurant magazine four times, and has two Michelin stars.

Earlier this year, Redzepi experimented with the long-term pop-up structure in Tokyo, where he ran Noma on the 37th floor of the Mandarin Oriental for five weeks. The meal was astonishing, beginning with an unforgettable wriggling shrimp covered in ants from the Nagano forest, and the wait list for dinner was reportedly 60,000 names long.

Renowned British chef Heston Blumenthal popped up in Australia earlier this year as well. His approach in Melbourne was to faithfully recreate the menu at the Fat Duck, rather than experiment with local ingredients. 

In a video on Gourmet Traveller, Redzepi describes his first experiences in Australia, and explains how the temporary move is a chance for him and his team to learn about the landscape by experimenting with local ingredients. Just like in Tokyo, cooks will be scouring for tasty things that live and grow there - Redzepi's Instagram feed has already been a tease of green lip abalone, fat local mussels, and conch.

He writes: "From the tropical fruit in the north, to the native pepper leaf of Tasmania; the pristine fish and shellfish of the very south, and all the new exotic wonders in between. Our research forays will take us into the bush, around every shoreline, weeding our way through Flinders and Kangaroo Island. Somewhere along that course I may even get my first surfing lesson."

Dinner for two at Noma, Tokyo cost about US$1,350 (S$1,845), though it is not clear yet if Sydney tickets - which are not yet on sale - will be comparable.