And this year, NOLA has a brand new menu, thanks to a brand new head chef. Executive Chef Troy Spencer has taken over the kitchen. In his own words, he’s ‘dropped the tweezers and picked up the tongs’, swapping the last couple of years in the realms of fine dining and French food, for the slow cooked meats and hearty flavours of America’s south. And boy does he have it nailed.
First things first, some of the NOLA classics we all know and love remain, like the Smokehouse menu, but 75% of the menu is new. The restaurant’s two smoking ovens are busy pumping out chicken, brisket, double-smoked sausage and pork shoulder, but they’re busy with vegetables too.
Now, lets be clear, NOLA has never been about big meat hits. Yes, there’s a lot of meat on the menu, but it still comes to the table with a delicate balance of flavours, best paired with ancient grain salad, fire roasted carrots with ash goats curd or even grilled cornbread.
Gumbo fans will be jumping up and down for the blue swimmer gumbo, and there’s a red rice jambalaya that has big, bold flavours to keep your taste buds happy.
Stick around for dessert, for an eight layered Doberge cake or a S’Mores sandwich you won’t want to put down.
NOLA Smokehouse & Bar
Tower 1, Level 1, 100 Barangaroo Ave
Barangaroo Sydney
Opening Hours:
Mon – Fri: 11.45am – 1am
Sat: 4pm – 1am
Sun: 11.45am – 6pm
https://www.nolasydney.com