Nour Restaurant | Surry Hills

We spent Valentine's Day at Nour Restaurant and had such a great time. We're already planning to return with a few friends. It had a great atmosphere and the food was on a whole new level. 

We started with tomatoes, smoked almond tarator, salted barberries and pickled garlic. This first course was perfect on the palette. It was light, fresh and a great way to prepare your taste-buds for an amazing night. The pickled garlic is nothing we've ever experienced before and we loved the presentation.

We moved onto chicken shawarma, pickled cabbage, tarator and yoghurt bread. I love how you can use your hands to eat this dish. Matt wrapped his one perfectly whereas, I had chicken bits falling out of mine.  The slight burst of acidity from the picked cabbage completed the whole dish for me.

I love how the first two dishes were quite interactive. The third dish was coal grilled octopus, chopped muhammara, fried potato and whipped roe. This was something to enjoy more with your cutlery. The octopus was perfectly cooked and so tender. The flavours again, just worked so well together (our taste-buds were in heaven).

We finished with our mezze (three dishes to start) and now, we're moving onto our main meal from the goal and woodfire oven. We went with the recommendation of wood roasted spiced Cape Grim Beef short rib, local heirloom carrots and wait for it, TOUM Bearnaise (fancy garlic sauce) *wink*

Served with our Cape Grim Beef short rib was fried cauliflower and fattoush. The fried cauliflower was served with wood roasted grapes, smoked almond crumb and ras el hanout (spices). Every mouthful was tasty and left me wanting more. Though, I must admit by this stage, I've had way too much food.

We finished with a dessert to share - Lebanese fruit cocktail bombe Alaska, katafi pastry, avocado ice cream and sour cherry sorbet. A great way to end the dining experience.