Beau & Dough
After 10 years as one of Surry Hills – and Sydney’s – most beloved diners, Nomad opened Beau & Dough just a few hundred metres down the road.
Like its forebear, Beau & Dough’s menu takes its cues from the Middle East. But it’s a more casual diner and the focus here is squarely on manoush – a Lebanese flatbread topped with za’atar and olive oil, and sometimes piled with other toppings such as spicy lamb or spinach and feta).
Here, manoush is stretched by hand, then baked to order. The result is a crispy outside and a soft, chewy interior. The most popular version is topped with sujuk (a dry spiced sausage), egg and cheese. Other highlights from head chef Ibrahim Kasif (ex-Stanbuli) are the Beau Signature Za’atar, which is doused in olive oil and house-made za’atar, and the Za’atar and Cheese, layered with haloumi.
There is also a hearty selection of Middle Eastern-inspired mains. We say go for the roast vegetable plate piled with fried cauliflower, roasted pumpkin and silverbeet, then topped with tahini, baba ganoush, muhammara (roasted red pepper dip) and zhoug (spicy coriander sauce).
Alongside Turkish Fanta and lemonade, there’s also champagne, tight selection of beer and NSW wines on tap.
The Beau building has frontage on Reservoir Street (you can’t miss it, with its beautiful blue tiling), with a narrow walkway running along its side that connects to Nomad’s wine-bar sibling, Beau Bar, and Foster Street, where Nomad lives.
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