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L'avis de Gault&Millau
UPDATE: In mid-May 2019, two new chefs were announced for Nour. Ben Williamson (ex-Gerard's Bistro in Brisbane) and Mike Dierlinger will take over as Executive Chef and Head Chef respectively.
Chef Roy Ner has a skill set and experience level that spans multiple techniques and most cuisines. At Nour, he has added his passion and history to produce a refined, exciting and innovative menu that has its foundations in the best the Middle East has to offer.
Airy and light by day, this restaurant is equally welcoming in the evenings, when warm lighting illuminates the comfortable space fitted out with banquette seating and upholstered chairs.
The Clarence River calamari with burnt onion dip and chilli seasoning is a lesson in texture and umami. Using a combination of besan flour and falafel spice mix, the crumbed calamari is fried to perfection and the complex and layered burnt onion dip makes this an ‘order it before you even sit down’-type dish. And you should certainly start with the Old City mix, with chicken bits, target radish and yoghurt pastry. A riff on the Jerusalem mixed grill, the chicken hearts and other bits arrive served on a soft flatbread.
PSST! There are two feast menus. Avoid FOMO and decision-making and let the Nour team feed you.
Reviewed for the 2019 Guide