Things We LOVE


NOMAD is partnering with our cherished producers for four weeks to bring you a series of delicious one off dishes and cocktails, with fresh new items available weekly.


Only for the month of February, indulge in dishes and drinks that are the labor of our love, featuring incredible produce and ingredients from our adored suppliers.


Head Chef Josh Moroney has worked closely with Jacqui Challinor to create dishes that are sentimental, delicious and unforgettable. Nomad Bar Managers Iain McCartney and Kennedy Chung have collaborated to champion Australian ingredients that transverse state borders and are valued in both bar programs.


Book in for lunch or dinner in the month of February to enjoy a dish or cocktail that will be around for one week only. Note that dishes and cocktails change every week, per below.


 Jersey milk sorbet, fig leaf granita, wood roasted figs  – jersey milk supplied by Gippsland Jersey / Gippsland VIC

‘The Don’ Cocktail, Gospel Straight Rye, Mac by Brookies and Madeira Boal

Week 1 Friday 2 Feb – Thursday 8 Feb


Baked ricotta, wood roasted peppers, ortiz anchovies –   ricotta supplied by Floridia / Thomastown VIC

‘Rhubarb Bliss’ Cocktail, Rhubi Rhubarb Mistelle, Maidenii Sweet Vermouth, Peychaud Bitters and Mount Majura Vineyard Sparkling Wine

Week 2 Friday 9 Feb – Thursday 15 Feb 


Wood roasted padron peppers stuffed with cotechino   – peppers supplied by supplied by Ramarro Farm / Dandenong Ranges VIC

‘Window Seat’ Cocktail, Starward Twofold Whiskey, Autonomy Native Amaro, Saint Felix Bitter Citrus aperitivo and Citrus

Week 3 Friday 16 Feb – Thursday 22 Feb


Smoked wagyu ribs, black garlic vinaigrette, pickled green tomato -wagyu supplied by David Blackmore / Alexandra VIC

‘Rye Reverie’ Cocktail, Gospel Solera Rye, Saison Quince Vermouth and Saison Vin Amaro Artichoke Amaro

Week 4 Friday 23 Feb – Thursday 29 Feb


W H E R E | NOMAD Melbourne, 187 Flinders Ln, Melbourne VIC 3000

W H E N | Lunch & Dinner in February



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