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Banquet 1 Banquet 2 Brunch Cocktails Our menu is designed to be shared as per the Middle Eastern tradition. We suggest choosing four dishes to share between 2 guests. SOURDOUGH MANOUSHE COOKED TO ORDER IN THE WOOD OVEN BANQUET 1 45pp Basturma, confit onions, pine nuts and goat’s curd 20 Choice of manoush cooked to order in the wood oven Spiced sujuk and stretched curds 19 Eggplant fatteh, chickpeas, nuts, burnt butter Labnah and zaatar 16 Baalbek fried eggs, lamb awarma, tahini yoghurt, smoked almond crumb, flatbread Freshly shucked Tasmanian Pacific oyster, rose mignonette 5ea Pressed watermelon, pistachio cream, berries, mastic booza Beetroot, sheep’s curd, pomegranate dressing, flatbread 21 BANQUET 2 69pp Sumac cured ocean tro,ut, pickled cucumber, cacik 22 Bekaa chicken wings, harissa emulsion, rose petals Bekaa chicken wings, harissa emulsion, rose petals 18 Falafel crumpet, tahini, pickled onion, soft boiled egg, parsley Duck bits shawarma sandwich, potato bread, pickled cabbage 16 Eggplant fatteh, chickpeas, nuts, burnt butter Falafel crumpet, tahini, pickled onion, soft boiled egg, parsley 14 Grilled & currant salata L Green ful medames, avocado, soft poached egg, malawach 26 Fattoush, tomatoes, summer purslane, watermelon radish, pomegranates Smoked eggplant & prawn menemen, tomato, 24 Pressed watermelon, pistachio cream, berries, mastic booza breakfast peppers, saj Baalbek fried eggs, lamb awarma, tahini yoghurt, 25 smoked almond crumb THE BOTTOMLESS 90 minutes with a set menu Eggplant fatteh, chickpeas, nuts, burnt butter 25 ROSÉ OR ALMAZA BEER 39 Grilled lamb rump, freekah & currant salata, Lebanese olive 49 BOTTOMLESS COCKTAILS 49 Espresso martini Persian spritz Grilled Pink Snapper “samke harra”, chilli, tahini 49 Vodka, Kahlua, espresso coffee Persian lime, elderflower, cucumber, topped with sparkling wine Aperol spritz Fried cauliflower, roasted grapes, smoked almond crumbs 22 Aperol, sparkling wine, topped ras el hanout, smoked labneh with soda Fattoush, tomatoes, summer purslane, watermelon radish, 18 pomegranates BRUNCH COCKTAILS Pressed watermelon, pistachio cream, berries, mastic booza 18 Lichee 21 House bloody mary 19 Vodka, lichee liquor, pama liqueur, Vodka, Spiced tomato juice, Cranberry and pomegranate juice, sumac, citrus Woodfired coconut basbousa, fenugreek custard 20 lychee juice and rose petals Lemonade Martini 22 White polenta “halawet el jibn”, cherries, candied pine nuts 16 Blossom pipe 20 Gin, Yellow chartreuse, St Germain Vodka, Aperol, lemon, Elderflower liqueur, Homemade pineapple, agave Persian lime infusion Chocolate parfait, burnt tahini, Iranian fig, whey caramel 16 Saffran 20 Espresso martini 22 Pistachio mafroukeh, soured apricot amardine, ashta cream 18 Aperol, Disaronno amaretto, Vodka, Kahlua, espresso, Montenegro, fresh orange, citrus cinnamon dust Seasonal negroni 20 Alfilfil 21 Iranian berries infused gin, Fennel & chilli infused Espolon vermouth blend, Campari tequila, Massenez apple, fresh lime, fennel, granny smith juice SHARING TEA POTS Vodka Tea Pot 39 Gin Tea Pot 36 Fresh watermelon juice, Lemon myrtle, nettle leaf, elderflower, jallab, cucumber, fresh peppermint, thyme, liquorice infuse mint, camellia sinensis, hibiscus and rose infuse. BRUNCH MENU BRUNCH The ethos behind Nour is to take classic Middle Eastern dishes and retell their age-old story through modern cooking techniques, using fresh, seasonal Australian produce. As per the Middle Eastern tradition, our menu centers around abundant feasts with dishes shared between family, friends and passing guests. Our passion for this cuisine demands we process our breads, meats and cheeses in-house ensuring essential core flavors are achieved. We have close relation- ships with all our local suppliers and work with them to hand pick the highest grade ingredients on offer. PAUL FARAG- Executive Chef.
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