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 oysters, ayran, green onion, sea grapes – 5ea
Falafel crumpet, tahini, pickled onion, soft quail egg, parsley – 8ea
Fried cabbage skewers, harissa emulsion, rose petals – 9ea
Handmade shanklish, charred dill cucumbers, house pita – 17
Tomatoes, smoked almond tarator, salted barberries, pickled garlic – 19
Crudo of kingfish, tomato, parsley, cracked wheat, sweet onion – 24
Wood fired eggplant, filfil chouma, Aleppo pepper, herbs, zaatar nori crisps – 24
Hummus, wagyu beef tongue, Turkish chilli salsa – 24
Line caught baby snapper “samke harra”, chilli, tahini, succulents – 48
Wood roasted spiced Cape Grim beef short rib 500g, local heirloom carrots, toum bearnaise – 52
Charcoal Western Australian marron, Lebanese maghmour, fried pita, zhug – 54
Caramelised pumpkin shish barak, fermented chilli butter, yoghurt, nuts, chickpea – 27
Fattoush, tomatoes, summer purslane, watermelon radish, pomegranates – 17
Camel milk mouhalabieh, jallab, cherries, pistachio – 14
Spiced pumpkin cheese cake, pepita crumble, halva ice cream – 15
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
Enquiries: info@noursydney.com
OPENING HOURS
Tuesday– Saturday dinner : 6pm to 10pm
Friday – Saturday lunch : 12pm to 2pm
Sunday brunch : 10am to 2.30pm
