Melbourne’s Nómada Food and Wine has announced James McLennan as head chef of the Fitzroy restaurant.
McLennan has previously worked at Bomba, The Point Albert Park and Taxi Dining Room and will be running a one-man kitchen at Nómada.
The new menu consists of small starters, tapas and larger portions, including house-cured sardines with pressed almond milk; Cape Grim steak tartare with black garlic and puffed beef tendon and a fried anchovy and smokey harissa tortilla.
Michael Burr (Bomba, Chin Chin) has also joined the Spanish restaurant as general manager, marking a new direction for the venue.
