Nolu’s is a relaxed, feel-good restaurant from chef Marjon Andesha who was raised in California by her Afghani parents. Growing up around the health food scene of California but inspired by her mother’s - a renowned chef with a passion and knowledge of Afghani cuisine - Marjon wanted to join these two worlds. In 2011, Nolu’s was born with an aim to give the traditional cooking of her heritage a modern twist, nodding to both of the places that have influenced her.
Nolu’s founding principles lie in sustainability and authenticity, so each dish is made with fresh and sustainable ingredients. The menu is rooted in healthy food that’s good for the body and the soul, so for breakfast you can expect options packed with superfoods like pumpkin hummus toast, smoked salmon on sourdough and a chia omelette with peppers, tomato and onions. For something sweet, the super blueberry pancakes are topped with maple syrup and blueberry sauce, or try Matcha French toast with almonds, berries and Matcha cream which sounds delicious. Much of the main meals are split into sections which dictate where they have been sourced; from the garden, in the sea or from the farm.
Here, you’ll find nourishing recipes such as corn fed baby chicken breast with basmati rice, sour apricot and split peas, or Afghani shrimp curry with coriander and garlic yogurt. As with any top brunch spot, great coffee is a must and Nolu’s is all brewed locally, with speciality mixes on offer like an Aztec Mocha which mixes dark chocolate, cinnamon, cayenne chilli and vanilla with expresso. If you’re in need of a vitamin boost, try the ‘juice lab’ which has a range of elixir shots and cold press juices. There’s also superfood smoothers loaded with antioxidants, protein and even sea moss!