Fans of fine dining will be salivating over the news that the restaurant consistently ranked as the world’s best will open its doors in Sydney this summer.
Noma’s head chef, Rene Redzepi, plans to up sticks and move his award-winning restaurant from Copenhagen to the new Barangaroo harbourside precinct in January 2016 for 10 weeks.
Famed for its Nordic cuisine, Noma has been crowned Restaurant of the Year by Restaurant magazine four times and is a two-star Michelin institution.
The Australian move follows the restaurant’s relocation to Japan last year, where it had a sell-out five-week season.
Reservation waiting lists reportedly ran to more than 60,000 names.
“We want to travel like this one final time and lately I’ve been dreaming of Australia,” wrote Redzepi in a blog post on the restaurant’s website.
He also expressed his fascination with and desire to explore the Australian culinary landscape, and says he would leave “the ingredients behind in Copenhagen” and source from local producers and farmers.
“I have always been attracted to the incredible diversity you find in Australia’s landscapes and ingredients, because they are like no other place I’ve seen before,” he said in a statement on Monday.
Securing Noma is a massive coup for Tourism Australia and Barangaroo retail operators Lend Lease.
The national tourism body has been selling Australia as a food and wine destination in its Restaurant Australia campaign, which aims to highlight the fresh and alfresco nature of the local dining scene.
“With one of the world’s top-ranked restaurants about to open in Sydney, I’d say our country’s culinary standing has never been higher,” said Tourism Australia managing director John O’Sullivan.
A brand new menu based on local produce will be on offer at the restaurant, which will serve lunch and dinner five days a week.
Prices for the Sydney Noma are yet to be determined but a dining experience at the Copenhagen institution currently costs $343, with paired wines an additional $222.
Bookings for the Sydney pop-up will open later this year.