Nour Restaurant Sydney | Nour Restaurant Surry Hills Sydney

DINE 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

Freshly shucked Sydney rock oysters, rose mignonette – 5ea

add oscietra caviar – 6

Smoked duck skewer, tamarind glaze, okra – 12ea

Chicken bits shawarma, tarator, pickled cabbage, yoghurt bread – 10ea

Beetroot &blood plum, sheep’s curd, pomegranate dressing, house pita – 21

Fried potato skewer, cumin labneh, sea urchin -16ea

Crispy taro, “hindbeh” Lebanese dandelion, harissa – 18

Charcoal swordfish “tawook” skewers, toum. onion – 15ea

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

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

FROM THE COAL GRILL AND WOODFIRE OVEN

Line caught baby snapper “samke harra”, chilli, tahini – 48

Charcoal Moreton Bay bug, zhug butter, fried pita – 50

Roasted on the bone John dory, “molokhia” Egyptian spinach, burnt lemon – 42

Carob glazed lamb shoulder, mujadara, crispy onion – 49

Wood roasted spiced Cape Grim beef short rib 500g, local heirloom carrots, toum bearnaise – 52

Grass Fed T-bone, dry aged in house, chermoula 850g – 125

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

Halva ice cream, kataifi, rose pashmak – 12

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 our banquet menu here

NEWS

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