NOUR

We are thrilled to receive a 15.5/20 review and One Hat in the Guide from in the . A huge thank you to our ever-amazing team, guests—new and loyal—and to our new Head Chef who has not only brought a breath of fresh air to the venue but has taken Nour to new heights.

Our small but mighty Batata Harra, praised as a “potato gem with prime-ministerial ambition,” is just the tip of the iceberg of the incredible new dishes you’ll come to love at Nour. We’re grateful for the recognition and excited for what’s ahead!

You may have noticed some exciting menu changes. As Ibrahim says, “It made me feel creative again”. Discover his standout creations like woodfired stuffed mussels with pine nut rice, raw kingfish tabbouleh, and dry-aged half duck mishwe. And for vegetarians, enjoy woodfired mushrooms with burnt leeks and the vibrant mountain salad. 👉

Book your table now and be among the first to taste these new dishes—link in bio!

“Ibrahim is the ideal choice to lead Nour into its next chapter,” says .moubadder. “Paul set a high bar, and Ibrahim’s passion and expertise are sure to elevate our offerings. I’ve long admired his work at Stanbuli, and it’s an honour to have him with us. Having tasted his new dishes, I’m excited for our guests to experience them.”

Welcome to the team, 🤍

Save room for our new dessert. Indulge in our decadent date and macadamia kataifi tart, perfectly complemented by a dollop of cultured cream. A must try on your next visit.⁠
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Our twist on the Levantine staple nayyeh, originating from Aleppo, Syria. Beef nayyeh atop spiced batata harra (an elevated hashbrown), smothered with macadamia tarator, and crowned with delicate aged oscietra caviar. New on the menu, soon to be a timeless classic—heard here first!

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Swing by for a late-night sweet treat–Chocolate and Prunes Cake with Coconut Labneh and Sumac Jam.

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Swipe to uncover what's inside 👉️ Melt-in-your-mouth NSW lamb shoulder, slow-cooked and glazed with a date molasses jus, on a bed of pepi-tarator. Topped with fennel, capers, and olives confit, and delicately wrapped like a present you can't wait to open, in preserved and charred cabbage and radicchio leaves.⁠
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Introducing the Woodfired mushroom with creamy potato and Jerusalem artichoke. Cofit field mushroom stuffed with mushroom and Jerusalem artichoke duxelle (a mushroom ragu if you will), finished in the woodfire oven. Topped with shanklish cheese, sweet Jerusalem artichoke jam, crispy artichoke chips, and a sprinkling of Ras el Hanut. There's a lot hiding under the Jerusalem artichoke crisp crown. Complex in textures and tastes—every bit as earthy, smoky, aromatic, creamy, and sweet.

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Highlights from last Sundays ‘Horizons’ long lunch with Chef and ✨ It was a pleasure hosting you, Chef!

Lamb belly and lamb kofta layered onto a skewer, brushed with a capsicum glaze, charred over coal, served with a whey reduction, and 'biber salcasi', a spiced capsicum butter sauce.

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Just when you thought our dessert selection couldn't get any better. Meet the chocolate and prunes cake, with sweet coconut labneh, olive oil, and sumac jam—a close cousin to the beloved tamir olive oil cake.

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Originating in Italy, orzo pasta has long been a favorite ingredient, embraced in Lebanon and throughout the Levantine area. Ours is prepared with a pistachio and herb cream, topped with akawi cheese cream, dill oil, and shaved seasonal greens tossed in lemon oil. Another moreish veggie friendly dish at NOUR, perfectly complemented by a glass of dry white Pinot Grigio.

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Introducing our new low-alcohol menu featuring Tangerine Dream: a delightful blend of Crème de Peche, Campari, and Zelo Dry Vermouth, infused with Unico Zelo Pomelo for a burst of citrus flavours.

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The menu is here! Join us on Sunday 30th June, for an exclusive long lunch with renowned and Chef .

✨ Sunday 30th June from 12pm
✨ four-course menu celebrating the flavors of Lebanon and Turkey
✨ 109PP

Don’t miss out on this one-off event! Bookings now available via the bio!

A new main on the menu. Wagyu beef cheek pastrami, seared by charcoal and slow-braised. Served with corn mihlama—a beloved breakfast staple from Turkey's Black Sea region, featuring local cheeses melted with coarsely ground cornmeal—and topped with with pickles, confit garlic and burnt sage butter. Yet another tempting reason to dine at NOUR.
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This week in Head Sommelier Sarah's selection–Anne Sophie Dubois 'Les Cocottes' Fleury, Beaujolais France.⁠
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Anne Sophie Dubois, a rising star among Beaujolais vignerons, has garnered glowing reviews for her Fleurie wines. Hailing from Champagne, she represents the seventh generation of Dubois winemakers. Passionate about her craft, Anne prioritises growing grapes over winemaking. Taking over the family vineyard in 2006 at the age of 23, she has since led the Domaine to organic certification in 2019.⁠
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As regal as it gets. A feast fit for a king (or queen).⁠
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