All you need is Nour Love
Join us this Valentines Day at Nour for brunch or dinner and enjoy a beautiful feast with your loved one. For brunch our A La......
19 January, 2021DINE AT NOUR
FOOD PHILOSOPHY
Nour is built on a dream of presenting classic Lebanese flavours in a fresh, exciting way. We’ve all seen what the beautiful tangy tenors of pomegranate molasses do for a salad, we know that we can mould meat on a stick and cook it over coals to make it pack a punch of flavour and all power to the sultry eggplant that shines when dressed as baba ganoush.
Why then, would we deem to adapt that which has worked for decades?
Because we think you deserve to know what the little country on the Mediterranean has hiding in its Cedar branches. Take a leap outside of the box while your eyes flirt with our beautiful, contemporary interior and your senses are set alight. You think you know Lebanese food but we want to show you the surface is yet to be scratched and there is so much more to offer.
At Nour, we take classic Lebanese flavours and playfully tease out their full potential. Who said falafel has to roll to the same old beat, meal after meal? Why does eggplant only get to hang out smashed with tahini? Don’t you think the humble vine leaf deserves to encase a little mystery once in a while? We use an unrestricted approach to create food and cocktails that are vibrant and bold, yet familiar and comfortable. So dive in and lose yourself to a feast of enchantment that you’ve never tried before.
FOOD MENU
MEZZE
Tasmanian Pacific oysters, rose mignonette – 5ea
add oscietra caviar – 6
Chicken bits shawarma, tarator, pickled cabbage, yoghurt bread – 10ea
Beetroot & blood plum, sheep’s curd, pomegranate dressing, house pita – 21
Ora king salmon skewer, “double apple” glaze, ajwain -8ea
Charcoal swordfish “tawook” skewers, toum. onion – 15ea
Wagyu intercostal skewer, biber salçası, Armenian pickled cucumber – 12ea
Crispy taro, “hindbeh” Lebanese dandelion, harissa – 18
Tomatoes, smoked almond tarator, salted barberries, pickled garlic – 19
Mooloolaba yellowfin tuna nayeh, caramelised kishk, bulgur – 28
Wood fired eggplant, filfil chouma, Aleppo pepper, herbs, zaatar crisps -24
Grilled blue mackerel, Turkish chilli salata, black lime – 24
Hummus, wagyu beef tongue, green tomato – 24
Freemantle octopus, chopped muhammara, fried potato, whipped roe – 29
Lamb “nos nayyeh”, black sesame tartar, rocket akawi cheese – 24
FROM THE COAL GRILL AND WOODFIRE OVEN
Grilled snapper 350g “samke harra”, chilli, tahini – 49
Charcoal Moreton Bay bug, zhug butter, malawach bread – 50
Roasted on the bone John dory, “molokhia” Egyptian spinach, burnt lemon – 44
Carob glazed lamb shoulder, mujadara, crispy onion – 49
Wood roasted Cape Grim beef short rib 500g, local heirloom carrots, toum bearnaise – 59
Rangers Valley black market sirloin MB5+, house chermoula – 59
FROM THE GARDEN
Falafel dumplings, pickled broadbeans, sumac onions, parsley oil – 27
Fattoush, tomatoes, summer purslane, watermelon radish, pomegranates – 18
Fried cauliflower, wood roasted grapes, ras el hanout, smoked almond crumb – 22
DESSERTS
Fresh pomegranate sorbet – 9
Pistachio mafroukeh, soured apricot amardine, ashta cream – 18
Chocolate parfait, burnt tahini, Iranian fig, whey caramel – 16
Woodfired coconut basbousa, fenugreek custard – 20
White polenta “halawet el jibn”, cherries, candied pine nuts – 16
Please note menu can change any time due to seasonality
10% surcharge applies on public holidays
Groups of 7 or more will be required to dine from one of our banquet menus
NEWS
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CONTACT
NOUR SYDNEY
Shop 3, 490 Crown Street
Surry Hills NSW 2010
Ph: 02 9331 3413
OPENING HOURS
Tuesday– Saturday dinner : 5.30pm to 10pm
Friday – Saturday lunch : 12pm to 2.30pm
Sunday brunch : 10am to 2.30pm