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, 2021NOUR X MAHA BRUNCH WITH SHANE ON MAY 16TH
OUR STORY
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
Freshly shucked Sydney rock oysters, fresh rose mignonette – 5ea
Chicken bits shawarma, tarator, pickled cabbage, yoghurt bread – 10ea
Beetroot & persimmon, sheep’s curd, pomegranate dressing, house pita – 21
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
Wild kingfish 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
COAL GRILL & WOODFIRE OVEN
Grilled Pink Snapper, molokhia “Egyptian spinach”, chilli oil – 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
Brussel sprouts, sunflower seed, hummus, tamarind – 19
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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