Sydney restaurants Nour and Lilymu both quickly established themselves in the local dining scene for very different cuisines: Nour as a powerhouse of contemporary Lebanese, and Lilymu for its lavish take on Chinese and South East Asian cooking.
Aside from the fact that both venues were co-founded by restaurateur Ibby Moubadder, the two restaurants ostensibly have little in common. Nonetheless, the executive chefs from the respective venues will be collaborating in a culinary mash-up next week, in a two-part event series that will see Nour completely transformed – from the menu right down to the crockery.
Lilymu executive chef Brendan Fong will be joining Nour’s Paul Farag in the Surry Hills kitchen, where the two will work to reinterpret some of Fong’s signature dishes in the spirit of cultural fusion.
The nine-course banquet menu will include dishes such as snapper and coconut ceviche, white sweet potato and sea grapes; shredded chicken with banana blossom and sesame and peanut salad; and Thai milk tea tres leches cake.
The cocktail menu will be similarly overhauled, with special concoctions such as a tuktuk spiced margarita with chilli, yuzushu and passionfruit; and a pandan old fashioned.
The exclusive menu will be available for one night only, on Wednesday 3 March.