Note: I was invited to dine in as a guest at Naadam, however all opinions are my own.
I was invited to the grand opening of Canberra’s first Mongolian restaurant, Naadam in Phillip. After a light Mongolian BBQ (horhog) of lamb brisket roasted in tallow, served with potato and carrot, there’s some traditional music (using a traditional instrument – the horse head fiddle) and a Mongolian dance performance.
Inside the custom-built yurt at the front of the restaurant, we get to enjoy the Naadam ‘Buckle Up’ set banquet menu (usually $79 per person), and while we wait for that, we order a few drinks to begin with. I try a Mongolian savoury milk tea for the first time. Not at all what I expected – it’s a little nutty, salty and almost tastes like stock/broth. Made with roasted barley and ghee it is very much a savoury drink and like nothing I’ve ever tasted.
I also try the sea buckthorn mocktail which I’ve never seen on a menu before. I must admit I did not know what sea buckthorn was before this. It’s a berry that’s bright orange in colour. I taste what seems like citrus notes as it’s a little sour and acidic. But it is also sweet and fruity. My friend also enjoys the ‘Chilling in the Yurt‘ cocktail – with Finlandia vodka, honey, vanilla, passionfruit and orange.
Course 1 – Collagen jelly made out of ox joints with sun-dried tomato pesto, and a tea-based creamy sauce. Served cold with shredded meat and tomato inside, the pesto and sauces really help lift the taste of the jelly. This isn’t something I would usually order, but I’m glad I got to try it and it’s great for my skin so that’s a bonus.
Course 2 – Beef liver pâté with beetroot and red currant sauce, sea buckthorn jelly, and flatbread. I’ve never seen beef liver pâté on a menu before. Not going to lie, this is very strong and has such a punchy liver flavour. It’s not for me as I prefer the lighter chicken or duck liver pâté. But I did enjoy the pairing with the tart sea buckthorn to cut through it, and the sweetness of the red currant sauce.
Course 3 – Ox tongue with eggplant puree, red cabbage and fried spinach. After the unconventional first two courses, the ox tongue is almost normal. The thinly sliced meat isn’t too strong in flavour and tastes a bit like a roast which pairs well with the eggplant and pickled cabbage.
Course 4 – Bone broth with thinly sliced beef cooked with a thin layer of spinach dough covering the bowl. This is not something I’ve ever seen before. The layer of dough traps the steam in to allow the meat to become more tender. This is a unique take on such a comforting simple home-style meal. And yes you can eat the layer of dough for a carb hit with your soup.
Course 5 – Hand-diced lamb and beef filled pockets or Khuushuur, influenced by Russian cuisine. This is similar to an empanada and filled with a little bit of liquid (I find this out when some liquid squirts out oops). The juices are natural juices from the meat, not from any gelatin or the like. It is just delicious and I would be happy to polish off a few of these as a meal on their own.
Course 6 – Traditional slow cooked beef brisket with sour cherry sauce, served with a side of stir fried handmade noodles. By this stage, I am thinking ‘wow, more meat’. I don’t end up finishing this as it’s been pretty protein heavy thus far. But the brisket is tender, slightly charred and the sour cherry complements it nicely. The noodles, stir fried with grated carrot and shredded meat, are a lot softer and almost spongey, to the point that there isn’t any chewiness in the texture. I’m pretty full by now.
There is also some dessert on the menu, but I had to leave before it arrived (so sad to have missed out on my favourite course).
Overall, the food from the set menu is heavily meat-focused simply because a Mongol’s diet is meat, dairy and wheat. There’s no farmland for vegetables so most of the other nutrients are received through foraging (such as the sea buckthorn berries), but the restaurant has tried to incorporate vegetables into the menu. The meat isn’t heavily seasoned, which is a good thing as it allows the natural barbecued/cooked meat to shine through. Give it a go if you’re a meat eater! I’m so glad we got to try authentic Mongolian cuisine.
My reel of the grand opening and inside the yurt below:
Naadam is now open, and you can find them at 98 Corinna Street, Phillip (Sky Plaza building). And yes, you can even request to book the yurt.
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