the Nomad restaurant at the Nomad Hotel with its nostalgic and upscale vibe, that was when I felt like I was a true grown up. It was busy, with 40's + crowd, and everyone seemed like they'd been here before numerous times. Loud chatters filled the atrium as people sipped from their wine. Dressed up parsnips seemed to be the popular snack as they were flying out all night. We were on a mission; to try their famous roasted chicken. However, I ended up falling in love with other few dishes on the menu instead.
As you can see, I had no idea the marinated fluke would be a stunning art on a plate. And yes, it tasted as amazing as it looked. The basil oil brought out natural sweet flavors of the heirloom tomato while the subtle acidity complement the fluke, making it the star. This was my favourite dish of the evening.
Looking at this dish, comparing with other items we just had, we were not as wowed by the seemingly humble appearance. However, the king crab tagliatelle with Meyer lemon and black pepper proved to be the underdog. Frankly, it was a well executed dish. The tagliatelle pasta, made in-house, had the perfect texture. It was lightly seasoned with lemony flavor, but it was enough to make an impression. Topped with succulent king crab meat, we gobbled it up the entire plate within minutes.
When the suckling pig confit with pears cabbage and mustard showed up at the table, we already knew what we expected out of it; ultra crispy skin, a fatty layer with moist and tender meat.
The different meat of the chicken was prepared two ways. Accompanied by white bean truffle puree, the breast, served skin on, was very tender but the truffle essence was very faint.
Meanwhile, the dark meat had a more rustic take, served in a skillet with green beans and mustard seeds with a touch of acidity from vinegar. The crispy skin bits were a real treat. Overall, the chicken was good, but in my opinion for $40-50, not $79.
Our food journey at the Nomad ended with 2 modern desserts.
I would love to come back to the Nomad again for their creative takes on snacks, appetizers and desserts.