Alexandrie Restaurant

Cream of cauliflower soup with za'ar croutons

An Alexandrie signature dish from the Jute leaf of the Spinach family accompanied with baked rice and chopped onion

Palm hearts, beetroot, green leaves and garlic croutons

with a garnish of baby gem and fennel salad and marinade dipping sauce

Pan-fried and served with onion puree, date sauce and caramelised shallots

Egyptian spiced and French style side by side with raisin chutney

Vegetable Stew with garlic and corriander served with home made pitta bread; Lamb stew with Garlic and coriander served with saffron basmati rice

Courgettes stuffed with gently spiced rice, crisp fried courgette flower and yoghurt; Alternatively stuffed with prime minced beef and gently spiced rice

Pan-fried sea bass served with cauliflower purée, citrus sauce, and crispy capers

A Spatchcock chicken chargrilled and served with 'Egyptian Spinach Soup' (Malokheya) and steamed rice accompanied with chopped onion and white wine vinegar

Cooked in mild Egyptian spices and served with creamed potato

Classic Lambs Liver pan fried with onions and green peppers alternatively cooked with fresh lemon or soy sweet and sour marinade

with Candied Pistachios (Mehalabeya)

topped with baked Almond flakes (Om Ali)

Our signature dessert following a traditional Mahfouz recipe, with pistachio ice cream

with Raspberry coulis, Chantilly Cream with and meringue

with raspberry sorbet and peanut shortbread

Somerset Cider Brandy, Bitters, Perrier Jouet Grand Brut

Creme de Cassis, Perrier Jouet Grand Brut

White Peach, Prosecco

Hendrick's, Cointreau, Lemon, Perrier Jouet Grand Brut

Aperol, Bitters Orange, Prosecco

Ricard, Mint, Elderflower Cordial, Perrier Jouet Grand Brut

Cherry Marnier, Cranberry Juice, Maraschino syrup, Prosecco

Choice's of Gins Vodkas (please ask your waiter/waitress)

Choice's of Bourbon (please ask your waiter/waitress)

Blantons Special Reserve, Orange zest, Bitters

Campari, Bombay Sapphire, Vermouth

Bulleit Rye, Mint

Blackwoods London Dry, Saint Germain, Lime

Herradura Plata, Cointreau, Lime

Sipsmith Barley, Galliano, Lmoncello, Cream

Matusalem Plato, Lime, Mint

Choice of Spirits, Liquers, Premium Spirits (please ask your waiter/waitress)

Ketel One, Illyquore, Double Espresso

Somerset Cider Brandy, Creme de Cacao, Cream, Nutmeg

Cream of cauliflower soup with za'ar croutons

An Alexandrie signature dish from the Jute leaf of the Spinach family accompanied with baked rice and chopped onion

Palm hearts, beetroot, green leaves and garlic croutons

with a garnish of baby gem and fennel salad and marinade dipping sauce

Pan-fried and served with onion puree, date sauce and caramelised shallots

Egyptian spiced and French style side by side with raisin chutney

Vegetable Stew with garlic and corriander served with home made pitta bread; Lamb stew with Garlic and coriander served with saffron basmati rice

Courgettes stuffed with gently spiced rice, crisp fried courgette flower and yoghurt; Alternatively stuffed with prime minced beef and gently spiced rice

Pan-fried sea bass served with cauliflower purée, citrus sauce, and crispy capers

A Spatchcock chicken chargrilled and served with 'Egyptian Spinach Soup' (Malokheya) and steamed rice accompanied with chopped onion and white wine vinegar

Cooked in mild Egyptian spices and served with creamed potato

Classic Lambs Liver pan fried with onions and green peppers alternatively cooked with fresh lemon or soy sweet and sour marinade

with Candied Pistachios (Mehalabeya)

topped with baked Almond flakes (Om Ali)

Our signature dessert following a traditional Mahfouz recipe, with pistachio ice cream

with Raspberry coulis, Chantilly Cream with and meringue

with raspberry sorbet and peanut shortbread

Somerset Cider Brandy, Bitters, Perrier Jouet Grand Brut

Creme de Cassis, Perrier Jouet Grand Brut

White Peach, Prosecco

Hendrick's, Cointreau, Lemon, Perrier Jouet Grand Brut

Aperol, Bitters Orange, Prosecco

Ricard, Mint, Elderflower Cordial, Perrier Jouet Grand Brut

Cherry Marnier, Cranberry Juice, Maraschino syrup, Prosecco

Choice's of Gins & Vodkas (please ask your waiter/waitress)

Choice's of Bourbon (please ask your waiter/waitress)

Blantons Special Reserve, Orange zest, Bitters

Campari, Bombay Sapphire, Vermouth

Bulleit Rye, Mint

Blackwoods London Dry, Saint Germain, Lime

Herradura Plata, Cointreau, Lime

Sipsmith Barley, Galliano, Lmoncello, Cream

Matusalem Plato, Lime, Mint

Choice of Spirits, Liquers, Premium Spirits (please ask your waiter/waitress)

Ketel One, Illyquore, Double Espresso

Somerset Cider Brandy, Creme de Cacao, Cream, Nutmeg

Cream of cauliflower soup with za'ar croutons

An Alexandrie signature dish from the Jute leaf of the Spinach family accompanied with baked rice and chopped onion

Palm hearts, beetroot, green leaves and garlic croutons

with a garnish of baby gem and fennel salad and marinade dipping sauce

Pan-fried and served with onion puree, date sauce and caramelised shallots

Egyptian spiced and French style side by side with raisin chutney

Vegetable Stew with garlic and corriander served with home made pitta bread; Lamb stew with Garlic and coriander served with saffron basmati rice

Courgettes stuffed with gently spiced rice, crisp fried courgette flower and yoghurt; Alternatively stuffed with prime minced beef and gently spiced rice

Pan-fried sea bass served with cauliflower purée, citrus sauce, and crispy capers

A Spatchcock chicken chargrilled and served with 'Egyptian Spinach Soup' (Malokheya) and steamed rice accompanied with chopped onion and white wine vinegar

Cooked in mild Egyptian spices and served with creamed potato

Classic Lambs Liver pan fried with onions and green peppers alternatively cooked with fresh lemon or soy sweet and sour marinade

with Candied Pistachios (Mehalabeya)

topped with baked Almond flakes (Om Ali)

Our signature dessert following a traditional Mahfouz recipe, with pistachio ice cream

with Raspberry coulis, Chantilly Cream with and meringue

with raspberry sorbet and peanut shortbread