Marbella’s Culinary Scene Welcomes Nomad’s Bottomless Brunch
The culinary scene in Marbella has been enriched by the introduction of a bottomless brunch at Nomad. This ambitious venture takes place every Sunday and promises to take diners on a ‘culinary journey without ever leaving their seat.’ The brunch comes with a price tag of €90 per person, but the five-course meal and an impressive selection of wine, bubbly, and expertly-crafted cocktails ensure that diners get more than their money’s worth.
Nomad’s Modern Interiors and Idyllic Location
Located in leafy Aloha, in Nueva Andalucia, Nomad boasts modern interiors designed by Studio Hick. The restaurant offers comfortable and spacious outdoor seating centred around a charming 250-year-old olive tree, setting an idyllic rural scene with views to match.
Accommodating Dietary Preferences
The staff at Nomad go the extra mile to cater to all dietary preferences. They ensured that a vegan colleague had an animal-free alternative to every dish served, which were not just an afterthought but were tasty and well thought-out.
Starting the Culinary Journey
The dining experience begins with a delicious Fine de Claire No.3 oyster, the perfect appetiser to kick things off. For vegan diners, a generous plate of avocado and cucumber sushi topped with crispy onions is offered.
Expertly Crafted Cocktails
The brunch includes a selection of five cocktails, all created by an expert mixologist from Italy. The Wabi Sabi Shiroi, consisting of Roku Gin, mango pulp, fresh basil, wasabi and Yuzu lychee juice, and the Lazy Afternoon Mule, comprising tequila Patron Reposado, Passoa liqueur, lemon and mango juice and elderflower tonic, are among the offerings.
Sea Bass and Yellowtail Ceviche
Next on the menu is a spicy and fresh sea bass and yellowtail ceviche. The dish is packed with flavour, with the citrus-based tiger milk effortlessly carrying the fish, chilli, red onion and sweet potato.
Raw Bar and Appetisers
Completing the ‘raw bar’ part of the menu is a salmon tataki with sesame seeds and ponzu, and two types of sushi roll – diver scallops uramaki with jalapeño dressing, and tuna and salmon maki with avocado and spicy mayo. The appetisers are served with another round of cocktails.
Main Course and Desserts
The main course is a ‘surf and turf’ offering New Zealand lamb chop, sliced creekstone Kansas rib-eye steak, a large tiger prawn and marinated Tel Aviv sea bass. For vegan diners, a roasted cauliflower with a pistachio garnish, served with a creamy lime sauce, truffle-infused fries and marinated broccoli stems is offered. The meal is rounded off with a small plate of tasty desserts, including fresh fruit skewers, macaroons, cheesecake and a soft cookie.
Special Discount at Nomad
Diners can claim a 25% discount at NOMAD using the special Olive Press code: OLIVE25.
