Naadam Restaurant — Restaurant in District of Woden Valley

HOW COOL IS THIS MONGOLIAN TENT?

Tbh, I don't do research into restaurants as much as I should. If I hear about a great restaurant and decide to go, I don't look through reviews, photos or the menu. I just go. And 9 times out of 10, the element of surprise makes for a pretty great time. I'd heard about Naadam restaurant in Canberra over a year ago. It was the first Mongolian restaurant to open up in Australia. On a recent trip to the capital city, I finally pulled through and WOAH there's a whole TENT here to dine in?77

The tent was completely imported from Mongolia. Every last bit, from the interior timber to the exterior canvas and all the decoration in between. It's called a ger in Mongolian language, or a 'yurt', and it's actually a portable home that Mongolian nomads used. For a city as cold as Canberra, it's very warm in here.

Mugi's the owner. He runs around, giving smiles, seating everyone down with a complimentary 'bhor tsog' (like a savoury fried donut with garlic and butter) to begin their dinner. "This is how we welcome guests to our homes in Mongolia," he tells us. "Would you like to try our milk tea?" The milk tea is an acquired taste. It's savoury, instead of sweet as we're so accustomed to in other Asian countries. "The saltiness is supposed to keep you warm for longer in the cold". Actually, so much of the wonderful food we tried reflected the ideology of keeping warm in a cold Mongolian winter. The menu's giving casual dining date night x comfort food. Prices reflect that. I particularly enjoyed trying the 'bitu shol' covered beef soup and the 'banshtai tsai" milk tea dumpling soup. Golly that second one was yum. The dumplings were filled with beef, but that savoury milk tea certainly does better in a broth. The other must try is the lamb tartare with indigenous sea buckthorn dressing, served with crisped wheat noodles. Every dish has a story behind it, if you ask. Tartare dish was adapted from Mongols in the middle ages apparently, who ate raw...

Okay, so. My first time trying Mongolian cuisine. I am by no means a beginner when it comes to Mongolian history, culture, food, family and other aspects of history dating thousands of years. Besides the fact that some of the staff are Mongolian, adding to the immersion of the dining experience, it's made even more depth with the Yurt, the traditional tent used by the Mongol people on the stepps. To compliment the amazing staff and traditional atmosphere of the Yurt, the incredibly fresh tasting food, with the authenticity of the imported ingredients. We also has the lovely lady who brought our dishes out, would explain the ingredients, the location they obtained them from. The relevance of them and their location to the Mongolian people, in great detail. You aren't just eating Mongolian food, you're living and tasting a piece of history and culture wrapped up in one meal. We had the nomad feast which came with considerable variety of dishes. We also had the airag (mares milk) in a Martini, and a sample or two for my kids to enjoy that was non-alcoholic. The desserts we had were quite filling and had a balance of sour, sweet and tangy. The entire menu tasted fresh from beginning to the end. My two daughters turn both 18 and 13 in two months, and we will most definitely be returning for that celebration. I could not fault any part of the experience. The yurt was warm and cosy and felt authentic. The only suggestion I'd make (and this is a personal one) would be in the Yurt to include the traditional Mongolian throat singing. If you've not heard it before, I'd highly recommend it.

Thanks very much guys for the wonderful experience, and we cannot WAIT to...

Naadam is an Incredible Mongolian Fusion with a Unique Atmosphere.

We recently dined at this amazing Mongolian fusion restaurant, and it was an unforgettable experience. We went with the king set and ordered additional food ( the momo milk soup dumpling ).

The food was outstanding, blending traditional Mongolian flavors with a modern twist that really worked.

The lamb tartare and dumpling was a highlight—perfectly seasoned and tender, with a deep, rich flavor in every bite. The Mongolian BBQ was equally impressive, with a delicious smoky quality and beautifully grilled. Together, these dishes showcased the best of fusion cooking.

Another standout was the duck confit. The meat was so soft it practically melted in your mouth, with flavors that were both bold and comforting. They explained the meaning of each food and dishes really well.

The atmosphere is also worth noting. They have a large tent space that adds a unique and amazing touch—it feels like being transported somewhere entirely different, with a cozy yet adventurous vibe. Dining here isn’t just about the food; it’s an experience. Highly recommend it for anyone looking to try a fresh take on Mongolian cuisine!

They mentioned about opening a restaurant/branch in Melbourne and we are really looking forward to it!!!! Please let us know if you do decide to open in Melbourne, we will be one of your first...