From July 14 until to August 15, Nama will be joining us in our kitchen at the cellar door. We are so excited for this Asian Fusion pop up.
Nama will be here for lunches Friday to Sunday, 12-3. We are also introducing Friday Night Sessions, dinner at our cellar door throughout their pop up.
Nama at Austin’s Wines
The NAMA boys have taken their food all across Melbourne for the past 2 years. From Restaurant pop ups to countless private dining experiences and ever evolving menus. Their next stop is at Austin’s Wines where they’ll be taking residency for 5 weekends straight with a rotating cast of chef friends coming along to play! Expect a surplus of flavours from their legendary ebi toast to their current obsession of hash browns (But not as you know it). Let’s not forget about their finger licking deep fried spatchcock. Menus will be changing from week to week but the good vibes wont!
The ‘something smaller’ menu will be available throughout the 5 week pop up. Special guest chefs will bring some new dishes to the table each week.
BEEF TARTAR -$22
w.Pickled Daikon, Cured Egg Yolk, Crispy Wonton Stacks
EBI TOAST – $15
w. Namamite, Sesame, Chives, Yarra Valley Caviar
ANCHOVY HASHBROWN -$7 per piece
w. Aonori Mayo, Dill
MUSHROOM HASHBROWN – $7 per piece
w.Porcnini Salt, Mushroom Pate, Chives
OCTOPUS YAKITORI – $8 per skewer
w. Lap Cheung Chilli Oil, Basil Sauce, Red Shiso Daikon
MUSHROOM SANDO – $15
w. Aonori Mayo, B & N Sauce, Rocket
PBJ DUCK SANDO – $17
w. Peanut Butter Hoisin, Plum Jam, Crispy Wonton
1/2 CRISPY SPATCHCOCK – $28
w. Yuzu Kosho Verde, Roasted Peppers Sauce, Red Shiso Daikon Pickle
MANDARIN SALAD – $12
w. Mandarin Sesame Dressing, Radicchio, Cabbage, Cucumber, Mint
Please note: Vegan and gluten free options will be available.
GRILLED CHEESE SANDO – $10
w. Parmesan & Mozzarella
GRILLED HAM & CHEESE SANDO – $12
w. Ham Off the Bone, Parmesan, Mozzarella
POTATO GEMS – $7
w. Tomato Sauce
ROLLED RICE NOODLES – $15
w. Butter Hoison, Spring Onion, Sesame, Crispy Wontons
Here is an overview of what to expect for their pop up
July 15 to 17 – A La Carte menu (as above)
July 22 to 24 – Ramen Menu
July 29 to 31 – A La Carte
August 5 to 7 – Fireside Menu for Burning of the Canes weekend
NAMA means one more bit, one more drink and enjoying the moment.
Before NAMA began we had been cooking in different parts of the world, garnering our own particular skill sets. Working with great mentors that taught us what we know. When we had finally found ourselves back in Melbourne, a fortuitous set of circumstances all led us to catering a wedding together. This was the beginning.
Starting NAMA was the most obvious choice any of us ever made. Sometimes things simply just click, and with us, things clicked.
NAMA has taken us all over Melbourne and behind doors we never thought attainable. Meeting people we never thought we would meet. Serving food to people we never thought we’d be serving food to. Cooking is a joyous thing. Serving our food is giving up a piece of ourselves. Being hospitable is a mitzvah. This is the basis of NAMA. To collaborate and conjure new and fun events that bring people together to enjoy.
Turns out starting a business before you’re 30, during a pandemic is rather difficult but we’ve always approached it as earnestly as we could. It’s always been about delivering the best possible product consistently and recognising that the finer details are between the lines. It’s been a journey filled with a lot of learning and growing and to us, it’s more than just food, it’s about building a brand that can stretch across mediums. Whether we are in someone’s home, restaurant, winery or farm, we try and try again to deliver the entire package. Our model necessitates us to always be on the move and logistically that can be taxing, but movement does seem to be the key to life. In short, NAMA means one more bite. It means one more drink and it means enjoying the moment!
Geoff & Raph – Co- Founders
Book Your Table for Friday Night Dinner or Lunch, Friday to Sundays
Burning of the Canes will be on Saturday August 6 from 5pm.