Noreen menu with up-to-date-prices

Noreen Menu

August 30, 2026
by
1 min read

Noreen is a contemporary restaurant inspired by the Arabian Peninsula and the Levant at 28 to 32 St Christopher's Place in Marylebone. Its name means two bright lights, reflecting the way the kitchen brings together culinary traditions from two neighbouring regions. Warm interiors and a sharing style menu create a refined but relaxed setting for lunch, dinner and weekend breakfast.

Mezze provides a colourful start to the meal. Hummus is joined by versions topped with slow cooked short rib or spiced minced lamb, while muhammara combines roasted pepper, walnuts and pomegranate molasses. Burnt aubergine purée, whipped feta, avocado labneh, falafel, halloumi and lamb kubbe offer a broad mix of creamy, crisp, smoky and fresh flavours to share with soft flatbread.

The minqala grill produces garlic and thyme chicken, boneless chicken thighs, minced beef and lamb kebabs, lamb rump and king prawns. Mandi pairs braised lamb shoulder with smoked bukhari rice, crisp shallots and tomato daqoos, while machbus brings prawns to an aromatic rice pilaf with coriander and dried lime. Fattoush and a date, spinach and pecan salad provide bright accompaniments.

Regional ideas continue through dessert and drinks. Kunafa layers kataifi pastry with pistachio, akkawi cheese and floral syrup, while rose, mastic and chocolate tahini ice creams offer lighter finishes. Arabian coffee carries saffron and cardamom aromas, and karak chai adds gentle spice. Cocktails and a carefully chosen wine list complete an experience built around generous hospitality and food designed for the table.

Address: 28 to 32 St Christopher's Place, Marylebone, London W1U 1NU, United Kingdom

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Noreen Menu

Milk Buns

Flavoured with cardamom and topped with whipped butter and a small pool of date molasses, they were light, fluffy and delicious.

Dips and Flatbreads

Feta Harra

whipped feta, chilli, chives, spiced crisps and Aleppo oil

Badenjan

burnt aubergine purée with pomegranate tahini, miso-roasted aubergine, walnuts and Aleppo chilli

Hummus Short Rib

topped with red pepper purée, sesame and roasted garlic oil

Small Bites

Mushroom Kubbe

burghul dumplings, seasonal mushrooms, Syrian seven spice crema and pine nuts

Halloumi

hot honey, zereshk which are dried barberries, and pistachios

Crudo

Sea Bass Naye

lime achar, chilli mabooch, pearl onion and coriander

Salads

Fattoush

baby gem, mint, parsley, marinated cucumber and tomato, pomegranate seeds, radish, pomelo and crisp pitta shards

Spinach salad

Minqala Grill

Riyash lamb chops

sabzi crème fraîche and vine leaf tabbouleh

Slow Cooked

Moghrabieh Short Rib

slow cooked dish with Levantine pasta pearls, bone marrow and spinach

Main

whole butterflied Sea Bream

grilled to perfection and topped with a harissa butter lemon sauce

liver dish
kebab
prawns

Desserts

A selection of four exotic sounding desserts followed. They were well balanced, not overly sweet and each came with its own flourish.

Kunafa

kataifi pastry, pistachio crémeux and akkawi cheese filling, pistachio daokia, mastika ice cream and a hibiscus and orange blossom syrup drizzled on top

Labneh za'atar

very fresh