Nour to launch "Decade of Dishes" to mark 10 year anniversary - hospitality
Middle Eastern restaurant Nour is bringing back the dishes that have shaped the restaurant over the past decade to mark its 10 year anniversary.
“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” menu will include signature dishes from four chefs who have shaped the Surry Hills kitchen, including Roy Ner (2018), Ben Williamson (2019), Paul Farag (2019-2024), and Ibrahim Kasif (2024-2026). Since opening in 2016, Nour has showcased modern Middle Eastern cuisine reimagined through an Australian lens – centered on wood-fired cooking, share-style mezze, and fresh local produce.
Esca Group Co-Founder and Creative Director Ibby Moubadder says 10 years ago, they opened Nour with the simple idea: to create Middle Eastern food that honours tradition, but pushes boundaries. “We wanted people to experience the flavours of countries like Lebanon in a way that felt exciting and unexpected,” says Moubadder. “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 will be available for 11 days from Thursday 3 September to Sunday 13 September. Highlights include: Williamson’s falafel crumpet with tahini sauce, pickled onion, and soft boiled egg; Ner’s camel, egg, and olive sambousek, with roast capsicum ezme and labne; Williamson’s crisp cauliflower with grape sauce, smoked labne, and almond crumb; Farag’s woodfired coconut basbousa with cardamom custard and jersey milk ice-cream; and Kasif’s twice-cooked duck mishwe with baharat, and sauce malaki.
Nour Executive Chef Ibrahim Kasif says putting the Decade of Dishes 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,” says Kasif. “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 celebration will culminate with a return of the venue’s bottomless brunch on Sunday 13 September. This will include a limited-edition knafeh created by The Bearded Bakers from Knafeh Bakery.
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) on Tuesday 22 September and Wednesday 23 September. The menu will feature French gastronomy with Lebanese influences with highlights including 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. Nour is open for lunch Thursday to Sunday and dinner Monday to Sunday.
Photography by Vincent Yeung.
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- Who: Nour · Middle Eastern · Decade
