This Sydney Hotspot Is Taking Over The Former Gerard’s Bistro Plot On James Street
causing a stir
By Olivia Middleton | 1st September 2026After the closure of Brisbane’s beloved bistro Gerard’s, James Street’s dining scene has just felt incomplete – that is, until NOMAD announced their Queensland debut.
ICYMI, NOMAD is the restaurant that Sydney and Melbourne can’t stop talking about. The kind of place where you book a table weeks in advance, where the open-fire cooking leaves lasting memories, and the wine never stops flowing. The latest in a string of highly renowned venues from hospitality group edition, NOMAD Brisbane is already causing a stir.
Now, as they prepare for their Brisbane opening later this year, we have the scoop on what you can expect from NOMAD Brisbane.
What’s the NOMAD hype all about?
NOMAD’s reputation in the southern states leaves nothing to be desired, with produce sourced sustainably from local growers that are combined to create impeccable meals – inspired by travels through the Mediterranean and the Middle East. As the first project of hospitality group edition, NOMAD has become one of Australia’s most critically acclaimed contemporary dining experiences.
From Mezze Lunches to a Pre-Theatre Express Menu, NOMAD’s locations in Sydney and Melbourne have been built around the bustling and artistic identity of the city. Each restaurant sources its produce locally, providing a regional twist to each dish, something we can expect of the future Brisbane venue too.
NOMAD Sydney offers a convivial dining environment inside an elegant, converted warehouse tucked away in Surrey Hills. They’re best known for serving up house-cured charcuterie and a beloved olive oil ice cream sandwich for dessert. You can find their second location on Flinders Lane, where NOMAD’s dimly lit subterranean restaurant brings an edgier Melbourne flair, serving up local Victorian dry-aged pork, the classic NOMAD flatbread with Za’atar, and house-made duck mortadella.
What can we expect from NOMAD Brisbane?
This year, Brisbane food lovers can get a taste of the famed NOMAD in the Sunshine State – the team will be bringing with them their signature produce-led, fire-based dishes. Expect lighter and fresher dishes inspired by our tropical climate, in a bright, open-plan space that feels unmistakably Queensland,
Brisbane’s menu will be crafted by edition’s own culinary director Michael Greenlaw, with support from Nomad Melbourne’s head chef Jeremy Swan. Other NOMAD veterans are also notably relocating to Brisbane, with Robbie Pyke-Marcou serving as venue manager, while bar manager Felix Woods and sommelier Steve Senturk will craft the drinks menu.
“We’ve never wanted NOMAD to feel exactly the same in every city. What connects the restaurants is our approach to food and dining style, but each one should feel like it belongs where it is. Brisbane has such a strong dining culture; the city has its own pace and incredible produce, and we’re looking forward to creating a NOMAD that feels genuinely at home here,” adds edition Group founder Rebecca Yazbek
The space itself will preserve elements of its history and is to be designed by none other than Jarod Webb, the founder of J.AR Office and mastermind behind the previous Gerard’s refit, as well as plenty of other iconic Brisbane hospitality venues.
edition – the makers behind the magic
In 2013, when edition first opened Nomad Sydney, they were quickly recognised as champions in the hospitality industry with their bustling dining room and refined service. Since then, they have opened six equally outstanding restaurants across the east coast – most notably, Florentino, Privé, and Reine & La Rue.
edition’s philosophy is simple, and it revolves around elegance and grace – from outstanding service to sustainably sourced ingredients and luxurious dishes, edition has mastered the art of quiet sophistication.
NOMAD Brisbane is expected to open in late 2026, so prepare yourself for a summery culinary experience like no other. More information on the venue and menu is to follow in the coming months, so keep those forks at the ready.
Imagery: Supplied, @nomad.sydney
