Nour: New Light On Crown Street

Rebecca Varidel
5th Oct 2016

"We were attempting to do something different. It was a bold move to use the peaches and the blushes and the pinks which we think is quite fascinating in the restaurant industry" designer Paul Papadopolous describes the modern eclectic look of the new 490 Crown Street contemporary Lebanese restaurant which will open from this Friday October 7th.

More than just the décor, Papadopolous offered owner Ibrahim Moubadder a full service design that not only went down to the detail of the copper blush cutlery but also leant a hand in the naming of the new restaurant. When they opened up the back wall of the old bar the light came streaming in.

"How do you say Light in Arabic?" Papadopolous asked Moubadder.

I think we all know the answer. Nour!

With the food, like the design, think contemporary eclectic. This is Lebanese food that is not only tasty it is elegant too.

Menu items span Small and Large Plates taste sensations as well as nibble size To Start.

Sensational delights that are so tasty you won't want to leave the table - ever - are these morsels: Oxtail, black chickpeas, vine leaves, burnt onion dip, puffed grains. Yes they are that good.

Of course there are dips! The hummus is so good, but like all the dishes gets even better with bespoke Nour pottery.

And what would Lebanese food be without lamb. In the Small Plates the Arabic lamb tartar, quail eggs, pickled okra, yoghurt bread is moist and seasoned, tasty and satisfying. But for those with a larger appetite, or for when there are more mouths to feed, Lamb Should 400g, mograbiah, lamb's tongue, date dressing is the absolute must-have in Crown Street and in your life-time bomb! Yes indeed.

There are also lots of fabulous From The Garden options which makes Nour a great choice for vegetarians. Think Heirloom beetroots, fennel tops, cumin, Persian geta, pistachio Middle Eastern dumplings; Charcoal eggplant, pickled green tomato, lupini beans, tarator; Wood fire pumpkin, house made cous cous, goats lagney, honey pepitas; or Cauliflower falafel, black grapes, sesame, preserved lime. Vegetarian food never tasted so good. Cous cous never tasted so good. Here it is not only home made it is home made to the mother's recipe from one of the chefs. You can see them in the open kitchen which is the central feature in the middle of the open restaurant.

As well as wine, there are Arabic inspired cocktails. Pina Pira is a heady blend of Havan Blanco, Poire William, pineapple, sumac, cinnamon, chilli in a glass. Or there's a house cocktail named Ramman, which is Ketel One, maraschino, lemon and pomegranate. Top pick is simple and smooth: Warda mixes Tanqueray 10, rose water, blossom, bitters over ice in a short glass.

And on top of a lovely beverage selection, all of this gets even better with napkin folding superior service.

What's not to love about Nour? Bet you can't wait until Friday.

Postscript: We didn't forget about desserts. How do these sound?

Spiced pumpkin cheesecake, halva ice cream, honey pepitas; Camel milk mouhalabieh, rose water, rhubarb jallab; Middle Eastern bombe Alaska; or Baklava Our (Their) Way...