Alexandrie Restaurant
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15 | 16 | 17 | 18 | 19 | 20 | 21 |
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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Refined Egyptian Tasting Experience
valutazione
Recensioni
fotografia
menù
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
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
