Tuesday 14 May 2019
Surry Hills’ Middle Eastern restaurant, Nour welcomes some of the country’s hottest chefs to head up the kitchen, as well as a brand new menu offering, kicking off on Tuesday 28 May.
Known for his experience and creativity with Middle Eastern cuisine at Gerard’s Bistro in Brisbane, Ben Williamson will take the reins as Executive Chef. He’ll be joined by new head chef Mike Dierlinger who hails from two hatted, The Bridge Room. Together this powerhouse of chefs has created a brand new menu for Nour, and will also be introducing a Sunday brunch offering.
Since opening Nour (Arabic for light) three years ago, restaurateur (and My Kitchen Rules’ finalist), Ibby Moubadder’s vision has been to showcase classic Middle Eastern flavours, and interpret them in new and exciting ways. Moubadder arrived in Australia from Lebanon in 2007, bringing with him his dream of sharing the flavours of the Lebanese-style family feasts he grew up with.
“With Ben and Mike on board, we aim to take Nour to greater heights, further pushing the boundaries of contemporary Middle Eastern cuisine. These gentlemen come not only with stellar reputations, but a standard of culinary execution that is unmatched,” says Moubbadder.
In the tradition of Lebanese and Middle Eastern feasting, Ben and Mike’s menu will focus on shared plates, cooked over charcoal and in a wood fired oven. Breads, dips, pickles, preserve, couscous and dairy items including yoghurt, labneh, curds and ashta (Lebanese cream) will all be made in-house.
Expect dishes such as kifta nayyeh (roasted chilli, walnuts, pickled cucumber, mint, saltbush, smoked awassi tail fat), and samke harra (line caught snapper spiced with chilli, tahini and pine nuts).
“Nour, and working with Ibby, is a perfect fit for me after my years at Gerard’s” says Ben. “For the new menu we want to bring a modern touch to heritage dishes. Between Mike’s uncompromising standards and my Middle Eastern palate, we are set to be a great team and take Nour’s menu to the next level.”
From Sunday 2 June, Nour will also launch it’s Sunday brunch offering, featuring traditional Middle Eastern breakfast dishes. There is Manoushe (Lebanese style breakfast pizza) served with the options of sujuk (dry spicy sausage) and egg; or kishk (dried yoghurt sauce) and lemon. There is the Ful medames (beans, herbs and spices) with warm hummus, as well as Awarma (lamb confit) and eggs.
Interior designers, DS17 have been recommissioned to mirror the exciting changes from the kitchen, to the dining room through subtle decor changes that keep in-line with the comfortable yet elegant atmosphere.
New custom mirrors will be hung to enhance the space and showcase the theatre of the kitchen, as well re-configured lighting to create a more intimate space. The intimate private dining room remains tucked away from the main dining area and seats 16, while seating on Crown Street provides a space for outdoor dining.
Nour is open for lunch 12 – 3pm Thursday to Saturday, and dinner 5.30 – 11pm Tuesday to Saturday.
Brunch will kick off on Sundays at 9.30am until 2.30pm.