Norsk Dor, Sydney

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SYDNEY | Through a doorway on Pitt Street and beyond a dark corridor is Norsk Dor, a rustic, foliage laden Nordic eatery with a formidable food offering. In the kitchen is chef Damien Ruggiero, who returned to Sydney after a 5 year residence in Sweden, inspired by the the wholesome and humble Nordic style of dining. At Norsk Dor, he incorporates the freshest ingredients with floral flavours and spice to create an authentic experience with modern twists.

When we visited we tried as much from the menu as we could. From charcuterie starters, gravlax and bone marrow, to venison with celeriac purée (meat and three veg, revamped and delicious) and Salmon sourced from the waters of Northern NZ paired with fennel and dill, everything hit the spot. The Norsk Dor dining experience emulates a walk through a Scandinavian forest – primal and refined, combined with the warmth of casual hospitality.

Even if you’re not up for a huge meal, the restaurant bar is well set up to accommodate a drink or few. Bar manager Alex Rogerson has crafted a menu with some tasty tweaks on the classics that involve robust floral and spirit combinations, such as lavender with vodka, and gin with dill and pickle. A shot of the house made botanical vodka concoction, Akvavit, is the perfect way to wash down your plate of bone marrow and rye.

The menu at Norsk Dor is available as a la carte or a set ‘Journey’ which comes with wine recommendations at $58 a head.

Norsk Dor

B2, 70 Pitt Street
Sydney
New South Wales 2000
Australia

Telephone: n/a
E-mail: [email protected]
Website: http://www.norskdor.com.au/

Open
Mon – Fri: 12:00pm to 12:00am
Sat: 5:00pm to 12:00am

Norsk Dor Menu, Reviews, Photos, Location and Info - Zomato

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Anita
Anita
Anita is an enthusiast of music, art, food and drink who is most at home when she is not. She is fascinated by the way culture is communicated by what's on the plate, on the walls, in the streets and through the stories of people. Throughout her travels she was most inspired by the Spanish sense of hospitality, where it is simply about making good food for good people. As a long-time member of Sydney's bar industry, she seeks to support and celebrate the nuances and creative efforts that go into opening new venues and keeping old ones exciting. Above all else, she believes that the key to any great experience with food and drink can only be furthered by the talent behind it and the people who serve it.

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