It time to rethink your Lebanese kebabs that you so enjoy at 2am in the morning, not that there is too much choice at that time of night. Nour brings Palestinian head chef Nader Shayeb (ex-Moro, London) and Israeli senior sous chef Ran Kimelfeld (ex-Raphael, Tel Aviv).
Its everything that would you expect from a top notch restaurant and also if you don’t want to break the bank every weekend. Its a place you can come to easily to enjoy really great food and try something different.
There is a wood fired oven right in the middle of the restaurant that makes everything taste smokey and also impossible to replicate at home.
You can’t really go wrong and everything on the menu is great and don’t look past the lamb shoulder and short rib, they really live up to expectations along with the Lebanese red wine – of course.
Cauliflower falafel, black grapes, sesame and preserved lime
Wood fire pumpkin and house made couscous, goats labneh, honey pepitas
Lamb shoulder, mograbiah, lamb’s tongue and date dressing
Spiced pumpkin cheesecake, halva ice cream and honey pepitas
Address 490 Crown Street, Surry Hills 2010 02 9331 3413 noursydney.com
Open Dinner Monday to Wednesday 5-10pm and Thursday to Saturday 5-12am
Best Lamb Shoulder, cauliflower and pumpkin garden dishes