Let’s Get Bottomless. Saturday Lunch & Sunday Brunch.
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.
Freshly shucked Sydney rock oysters, rose mignonette – 5ea
add oscietra caviar – 6
Chicken bits shawarma, tarator, pickled cabbage, yoghurt bread – 10ea
Smoked duck skewer, tamarind glaze, okra – 12ea
Handmade shanklish, charred dill cucumbers, house pita -17
Crispy taro, “hindbeh” Lebanese dandelion, harissa – 18
Tomatoes, smoked almond tarator, salted barberries, pickled garlic – 19
Yellowfin tuna nayeh, caramelised kishk, bulgur – 28
Wood fired eggplant, filfil chouma, aleppo pepper, herbs, zaatar crisps -24
Butterflied sardines, Turkish chilli salsa, black lime – 22
Hummus, wagyu beef tongue, green tomato – 24
Coal grilled octopus, chopped muhammara, fried potato, whipped roe – 29
Line caught baby snapper “samke harra”, chilli, tahini, succulents – 48
Charcoal Moreton Bay bug, zhug butter, fried pita – 49
Carob glazed lamb shoulder, mujadara, crispy onion, rose petals – 49
Wood roasted spiced Cape Grim beef short rib 500g, local heirloom carrots, toum bearnaise – 52
Falafel dumplings, fresh broadbeans, sumac onions, parsley oil – 27
Fattoush, tomatoes, summer purslane, watermelon radish, pomegranates – 17
Fried cauliflower, wood roasted grapes, ras el hanout, smoked almond crumb – 22
Fresh mango cheek, salted sumac and lime – 8 ea.
Cardamom and saffron mouhalabieh, jallab, fresh berries – 14
Pistachio mafroukeh, soured apricot amardine, ashta cream – 18
Chocolate parfait, burnt tahini, Iranian fig, whey caramel – 16
Woodfired coconut basbousa, fenugreek custard – 20
If you think Middle Eastern cuisine is all hummus, falafel and kebab, you’re going to need a lie-down and a cool compress by the time......
20 January, 2020
Nour has made a statement of intent. After creating a solid foundation as a reliable Middle Eastern adventure, it’s upped the ante in the k...
22 November, 2019
Get ready for Lebanese-style charcoal chicken seasoned with toum and harissa. El Jannah may have staked out its territory in the west but t...
22 November, 2019
NOUR SYDNEY
Shop 3, 490 Crown Street
Surry Hills NSW 2010
Ph: 02 9331 3413
OPENING HOURS
Tuesday– Saturday dinner : 6pm to 10pm
Friday – Saturday lunch : 12pm to 2.30pm
Sunday brunch : 10am to 2.30pm
