MENUS

Six-Course Tasting Menus:

Traditional at £55, Modern at £59, Vegetarian at £49 per person;
wine pairings of four glasses of wine available.

Vegan and Allergens Menus available.

Sample à la carte

Due to the current circumstances, a couple of dishes that are listed below are only available with a two-day advance notice.

STARTERS

Truffled cauliflower velouté

cream of cauliflower soup, with truffled oil and za’atar croûtons

Red lentil velouté

full-bodied lentil soup, with za’atar croûtons

Molokheya

Egypt’s famous herb soup, served with rice as a side dish

Mediterranean ratatouille

our version of the Provençal vegetable dish, with pickled aubergines and chargrilled Halloumi cheese

Beetroot-cured smoked salmon

with charred cucumber, spiced yoghurt, semi-dried tomatoes

Tiger king prawns fried in our light crispy coating

with Bois Boudran sauce, gem lettuce, and fennel

Moules à l’égyptienne

Fowey mussels cooked in our savoury sauce

Quail breasts

pan-fried, with onion purée, dates sauce, and caramelised shallots

Ethical foie parfait, two flavours

Egyptian-spiced and French style, side by side; with mango & cocoa nib powder, home-made soda bread [The Ancient Egyptians were the first to eat foie gras, as evidenced by the depictions in Saqqara dating more than 2,000 years BC. But we use unfattened duck liver.]

MAINS

Oven-baked okra (bamia)

vegetable stew in garlic and coriander sauce, served with pitta bread

Stuffed courgettes (mahshi)

stuffed with gently-spiced rice (with minced-beef option), served with our special yoghurt and crisp-fried courgette flower

Fillet of grouper (wa’ar)

baked, with breadcrumbs and hibiscus flowers, on a samphire and smoked garlic cream sauce, and arabieth salad

Fillet of sea bass (arouss)

pan-fried, with cauliflower purée, citrus sauce, and crispy capers

Molokheya and poussin

Egypt’s famous herb soup; grilled chicken and rice on the side

Duck breast

with caramelised onions, figs, and gratin potatoes

Rib eye steak

Beef steak, glazed tomatoes, Shiitake mushrooms, and homemade truffled pommes frites

Slow-roasted tender shank of lamb

lamb shank cooked in mild Egyptian spices, served with smooth mashed potatoes

Traditional oven-baked okra (bamia) with lamb

lamb stew with okra and tomatoes, served with saffron Basmati rice

Ox cheeks

marinated ox cheeks, served on a bed of Puy lentils, carrot and orange carpaccio, topped with gremolata

Alexandrian liver (kebda eskandarani)

pan-fried livers, onions, and green peppers. Choice of 3 seasonings: classic, lemon, or tangy

Sides and Salads (also available in larger portions)

Fatta

our baked rice mixed with pieces of fried bread, marinated in light vinegar and garlic

Delicately-flavoured baked rice

inspired from Egyptian claypot cooking

Saffron rice

Chargrilled tenderstem broccoli

Sautéed cauliflower

with garlic oil and red chilli

Aubergine and poivron salad

marinated in our special aromatic garlic seasoning, pitta on the side

Palm heart salad

palm hearts, beetroot, green leaves, garlic croûtons

Grilled goat cheese salad

with honey, walnut, peppers, green leaves, and French dressing

Potato salad

potatoes, onions, Kalamata olives

Green salad

DESSERTS

Mehalabeya

Egyptian milk pudding, infused with Greek mastic, candied pistachios on top

Om Ali

crisp filo pastry, baked in a rich cream with a touch of vanilla, topped with baked almond flakes

Baklava

our traditional Mahfouz recipe, with pistachio ice cream

Summer on a plate!

mango parfait, with raspberry coulis, crème chantilly, and meringue

Dark chocolate and caramel heart fondant

with Madagascar vanilla ice cream and cracked peanut

Ice cream and sorbet selection

MENUS

Sample à la carte

STARTERS

MAINS

DESSERTS

Location

Opening times