Nour serves the city’s most creative take on Levantine food (a region that takes in Jordan, Lebanon, Turkey, Syria, Israel, Greece, Egypt, Iraq and the Palestinian territories), and has been doing it since 2016.
The handsome pastel-hued space, with its open kitchen and woodfired oven (which roasts breads, pumpkins, tender short-ribs and much more), is also one of the city’s prettiest places to dine – especially in the daytime. A chef change and the introduction of a new menu in 2019 means that Nour also offers one of Sydney’s tastiest and most interesting brunches.
And what a deliciously drippy, oozy affair that brunch is. Take the fantastic Baalbek fried eggs. Three eggs are cooked so that when poked the yolk erupts over tahini yoghurt, which is slightly sour. It’s served with rich lamb awarma (preserved meat similar to confit), and it’s all scattered over sized saj flatbread. Tear off a piece and jumble together for a well-balanced mouthful.
On the regular menu, there's a focus on shared plates, such as samke harra (snapper spiced with chilli, tahini and pine nuts). Breads, dips, pickles, preserves, couscous, yoghurt, labneh and ashta (Lebanese cream) are all made in-house.
Tea is a big feature of Middle Eastern meals and here it’s given a hit of booze. The sharing teapots start at $36 – one with vodka, watermelon juice, elderflower, hibiscus and rose; or a deliciously easy-to-drink gin number (lemon myrtle, nettle leaf, peppermint, thyme and liquorice root). There are also two types of Bloody Mary, one with smoked tomato juice, gin and citrus.
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