Lebanese cuisine has been around for aeons - since the Roman times in fact - with many cultural influences adding their mouth-watering stamp along the way. But new dining destination, Nour is giving this ancient cuisine a contemporary make-over thanks to talented restaurant duo, Ibby Moubadder and Eleanor Harris. "People think they know what Lebanese food is - fattoush, falafel, baklava - but we want to give them a fresh perspective," said Moubadder. "At Nour, we'll take classic Lebanese flavours and interpret them in new, exciting dishes."
Moubadder and Harris have assembled a crack kitchen team with head chef Nader Shayeb hailing from London's award-winning Moro Restaurant, sous chef Ran Kimelfeld ex-Tel Aviv's knockout Raphael Restaurant and executive chef Roy Ner working the award-winning Aria ovens before joining the Nour team.
All this powerhouse expertise in the kitchen translates to a killer opening menu, designed to be shared in the traditional mezze style via an array of share plates stacked with colour, flavour, texture and delicious aromas. A strong focus on vegetarian dishes will have veggie-lovers in taste nirvana and the carb load will be completely worth it - the Middle Eastern breads will be made in-house with a direct-from-woodfired-oven-to-table set up. Dips, pickles, preserves, couscous, yoghurt, labneh and curds - the gang will all be here. As for the mains think spiced kingfish bastirma, Arabic lamb tartar, wood roast spiced short rib with roast carrots, nigella seeds and toum béarnaise, snapper with cuttlefish rice, tahini, nuts and leek. And for the sweet-toothed Nour's mod take on baklava.
The Crown Street space has been given a designer overhaul calling on materials of the moment: natural oak, marble, copper, concrete and includes a 20 seat bar stacked with Middle-Eastern flavoured sips to pair perfectly with your house-made pita and dips. Friday night dinner is served.
Nour opens Friday October 7 at 490 Crown St, Surry Hills