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Dips

Selection of any 3 dips

Feta Cheese Dip – Mixed cheese with olives & spices

Garlic Dip (Vegan) – Crushed garlic puree with oil & lemon

Tzatziki – Yoghurt with cucumber & mint

Peri Peri – Chilli dip

Tahini – Sesame seed butter, vinegar, lemon & parsley

Hummos (Vegan) – Chickpeas puree with tahini & olive oil

Babaganoush (Vegan) – Grilled eggplant, tahini & garlic

Tourshi (Vegan) – Mixed pickles

Salads

Lamb Tenderloin Salad – Grilled lamb tenders on a bed of salad leaves & Egyptian dukkah

Prawn Salad – Grilled prawns on a bed of mixed salad leaves with garlic, lemon & olive oil dressing

Chicken Salad – Marinated grilled chicken on a bed of salad leaves with special Egyptian style dressing

Greek Salad – Lettuce, fetta cheese, olives, tomato & capsicum

Betengan Mekhalel (Vegan) – Egyptian style pickled lady finger eggplant marinated with garlic, chilli & spices

Salata Baladi (Vegan) – Tomato, cucumber, onion, lettuce & chilli

From The Egyptian Kitchen

Kebda Iskandarani – Veal liver marinated and pan tossed with chilli, garlic &
Chef Thawat’s special spices, served with a side of Tahini & flat bread

Egyptian Waraq Enab – Vines leaves stuffed with rice, herbs & mince meat

Hawawshi – Spiced minced meat cooked in the oven in flat baladi bread with onions, capsicum & chilli

Falafel Platter (Vegan) – 6 pieces tradiational falafel patties served with salata baladi & a side of tahini or hummos

Moumbar – 3 pieces Sausage skin stuffed with special spicy rice, tomato, onions & herbs

Dukkah Lamb Brain – Lamb brain coated with dukkah cooked in breadcrumbs egg & milk

From The Middle East

Kobeba (Vegan) – 3 pieces of Ground meat with bulgur wheat, stuffed with
spiced beef mince, pine nuts, onions & spices

Chicken Wings – Marinated & grilled chicken wings

Lamb Sambousek (6 pieces) – Pastry stuffed with lamb mince, onions & spices

Cheese Sambousek (6 pieces) – Pastry stuffed with fetta cheese & herbs

Soup of The Day – Please ask your waiter for the soup of the day

From The Sea

Calamari – Fried calamari with spices

Bassaria – Fried white bait chips dusted with flour & seasoning

Egyptian Style Claypots

Cooking in an authentic Egyptian claypot (tagen) is traced back to the time of The Pharaohs. Many North African cuisines followed suite as The Pharaohs led the way in many areas including agriculture & food. Roz Moammar is an authentic way of cooking rice in an Egyptian style claypot.

Tagen Super Sayadia – Barramundi fish fillet calamari, prawn, tomato puree & capsicum baked in an Egyptian style claypot served on a bed of Sayadia rice

Tagen Sayadia – Barramundi fish fillet baked with spicy tomato & capsicum sauce cooked in an Egyptian style claypot served on a bed of Sayadia rice

Tagen Akawi – Beef tail slow-cooked in Egyptian style claypot with potatoes, tomatoes, onions & spices

Tagen Lamb Roz Moammar – Rice cooked in an Egyptian style claypot with lamb fillet pices, onions & cream

Tagen Prawn Roz Moammar – Rice cooked in an Egyptian style claypot with prawn, garlic, onions & cream

Tagen Calamari Iskandarani – Spicy Calamari baked in tomato puree in an Egyptian style claypot, The Alexandrian way!

Tagen Bamia – Egyptian Bamia (Okra) is a stew with lamb, cooked in an Egyptian style claypot

Tagen Macarona Forn – Penne pasta with mince beef covered with bechamel sauce cooked in an Egyptian style claypot

Tagen Moussaka – Eggplant slices with beef mince and tomato puree topped with bechamel sauce, cooked in an Egyptian style claypot

Tagen Moussaka Falahi (Vegan) – Eggplant slices baked in tomato puree with capsicum slices & chilli