Inside Noma Australia, the newest Barangaroo restaurant

Noma Australia is officially open.... and booked out.

The restaurant design has been unveiled by the developer Lendlease with key elements of the interior including a floor of red earth, two native Australian Xanthorrhoea trees and woven pieces by indigenous artisans.

With a kitchen fitted out to the highest specification,�Lendlease has partnered with Tourism Australia to bring Noma Australia to Barangaroo Sydney.�The cost of the menu was $485 per diner.

The restaurant is located in Barangaroo�s Anadara building, with floor to ceiling curved glass windows and views of the harbourfront.�

Noma Australia spans over 500 square metres at ground level with dining room, outdoor lounge area and an extensive kitchen and prep area.

The kitchen remains entirely open to the entry and dining areas, allowing guests to move past the Noma chefs as they work.

Head of Retail Development and Asset Management for Lendlease, Gary Horwitz said that Lendlease prides itself on working with the best local and global retailers, and opening Noma at Barangaroo was just the beginning for Australia�s most exciting new food and beverage precinct.

�The restaurant that Lendlease has delivered for Noma Australia is breathtaking, acknowledging the designers, Foolscap Studios.�

Head chef Ren��Redzepi said that being at Barangaroo has reminded him of Noma in Copenhagen, in terms of being on the harbour and the proximity to the water.�

Upon completion Barangaroo will be home�to up to 90 retailers � mostly food and beverage � from the smallest laneway bars and canteens, to grand spaces on the harbour including Matt Moran�s three level restaurant and bar.

It was last July when�Rene Redzepi�s pop-up NOMA�eatery on the Barangaroo waterfront was revealed.

Briefly closing his Danish restaurant, the antipodean NOMA at Barangaroo will last for just 10 weeks.�Noma is the four-time winner of the The World's 50 Best Restaurants.

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Noma's current menu below:

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� Unripe macadamia and spanner crab

� Wild seasonal berries flavoured with gubinge

� Porridge of golden and desert oak wattleseed with saltbush

� Seafood platter and crocodile fat

� W.A deep sea snow crab and cured egg yolk

� A pie with dried scallops and lantana flowers

� BBQ�d milk �dumpling�

� Marron and magpie goose

� Sea urchin & tomato dried with pepper berries

� Abalone schnitzel and bush condiments

� Marinated fresh fruit

� Rum lamington

� Peanut milk and freekeh �Baytime�