Nour, the esteemed Middle Eastern restaurant in Surry Hills, celebrates its ten-year anniversary this September. To mark the milestone, Nour will present ‘Decade of Dishes’, an anniversary menu that showcases the dishes and the chefs that have helped shape the restaurant’s legacy. The menu will be available for 11 days from 3 to 13 September.
Since opening in Surry Hills in 2016, Nour has grown into one of Sydney’s most-loved dining rooms, celebrated for its expression of modern Middle Eastern cuisine reimagined through an Australian lens. Nour’s culinary philosophy centres on wood-fired cooking, share-style mezze, and fresh local produce, bringing together traditional flavours with warm hospitality.
“Ten years ago, we opened Nour with the simple idea: to create Middle Eastern food that honours tradition, but pushes the boundaries,” said Ibby Moubadder, co-founder and creative director of ESCA Group. “We wanted people to experience the flavours of countries like Lebanon in a way that felt exciting and unexpected. We are so grateful to every chef, guest and team member who has been part of this journey- this menu is our way of celebrating all of them, and everything that has made Nour what it is today.”
The ‘Decade of Dishes’ menu was curated by executive chef Ibrahim Kasif (ex-Porteno, Bodega, Stanbuli), bringing together signature dishes from the four chefs who have shaped the Nour kitchen across the past ten years – Roy Ner (2018), Ben Williamson (2019), Paul Farag (2019-2024), and Ibrahim Kasif (2024-2026). Menu highlights include: Williamson’s falafel crumpet, with tahini sauce and pickled onion and soft boiled egg; Ner’s camel, egg and olive sambousek, with roast capsicum ezme, and labne; Williamson’s crisp cauliflower, grape sauce, smoked labne, almond crumb; Farag’s woodfired coconut basbousa, cardamom custard, jersey milk ice-cream; and Kasif’s twice-cooked duck mishwe, baharat, and sauce malaki.
“Putting this menu together was a really special process. We went back through our archives and brought back the dishes that have meant something to this restaurant and its guests over the years,” said Ibrahim Kasif, executive chef at Nour. “Some of these dishes were on our very first menu, some belong to chefs who’ve since gone on to open their own kitchens, and a few are brand new. It’s been a privilege to bring them all to one table.”
The ‘Decade of Dishes’ will close out by bringing back Nour’s beloved bottomless brunch on Sunday 13 September. The brunch will feature a limited-edition knafeh created by The Bearded Bakers from Knafeh Bakery – a dish often found at the heart of Middle Eastern celebrations, alongside live Lebanese entertainment.
On 22 and 23 September, Nour will also host a chef collaboration dinner with Ibrahim Kasif and Michelin-starred Franco-Lebanese Chef Alan Geaam (Restaurant Alan Geaam, Qasti, Auberge Nicolas Flamel), creating a menu that pays homage to Lebanon’s rich flavours and cultural heritage. The exclusive menu will feature French gastronomy with Lebanese influencers. Menu highlights include: Tartlet of beef tartare with kamouneh spices, stracciatella and caviar; Black falafel, smoked eel and chickpea salad; Green hummus with pistachio and basil; and tahini parfait with chocolate and orange blossom cream and macadamia baklava. Guests can also add a wine pairing curated by Arak Australia.
Nour’s ‘Decade of Dishes’ menu will be available from Thursday 3 September to Sunday 13 September with the venue open for lunch Thursday to Sunday, and for dinner Monday to Sunday.
Nour
3/490 Crown St, Surry Hills NSW 2010
Lunch Thursday to Sunday, reservations from 12.00pm – 2.30pm
Dinner Mon – Thurs 5.30PM – 8:30PM
Friday – Sat 5:30pm – 9.00PM
Sunday 5:00 – 8:30pm