In early 2016, chef René Redzepi pioneered Noma Sydney, a 10-week exclusive fine dining experience. Now an international sensation, the original Noma restaurant is a two-Michelin-star restaurant in Copenhagen, Denmark, which opened in 2003. It has since been voted the Best Restaurant in the World by Restaurant magazine in 2011, 2012, and 2014. 

 

Supplied by Light Project

In 2016, the restaurant temporarily relocated to Sydney for a 10-week run. The limited number of tables were quickly booked out, despite the $485pp price tag, and the experience was universally lauded by critics and visitors alike.

Chef Redzepi stated that the experience was unforgettable and motivating. The limited run left him yearning for more, even stating that he had cut his post-Sydney holiday short in order to get back to Denmark and get some work done off the back of his newfound motivation. He stated that he had never been somewhere as welcoming as Australia, citing a warmth from Australian customers that he had never sees back in Denmark. 

When looking towards the design of the restaurant, Adele Winteridge of Foolscap Studio said the aim was to “create the feeling of that uniquely warm, sun-drenched Australian afternoon light for day sittings, and a dark, moody and shadowy atmosphere for night.” To compliment this, IBL fittings were suspended above each table and out into areas of full height volume using a customised track system. In addition to this, each table’s lights were individually dimmable, allowing for the lights to be adjusted between each course accordingly. The result was a stunning arrangement, where the tables were placed as the centre of the action, with shadows occupying the space around them. 

It’s clear that Noma Sydney was a resounding success. Not only was the degustation universally praised, but the design and layout of the restaurant presented an incredibly unique experience. Considering the popularity of the restaurant during the 10-week run, those who managed to get a table should consider themselves incredibly lucky.