The Full Menu

Creamy scrambled eggs served on toasted bread with a side of house salad.

Creamy scrambled eggs finished with truffle oil, served on toasted bread with house salad.

Poached eggs topped with hollandaise sauce and shakshouka sauce over sautéed vegetables and toasted bread, served with house salad.

Poached eggs topped with hollandaise sauce and smoked salmon on toasted bread, served with house salad.

Greek yogurt served with granola, seasonal fruits and honey.

Pancake layers topped with pastry cream and berry sauce, dusted with powdered sugar.

Caramelized freshly baked brioche bun served with pastry cream and berry sauce, dusted with powdered sugar.

Oven-baked runny sunny-side-up eggs in tomato sauce with cream cheese, finished with parsley.

Fava beans blended with tahini and flaxseed oil.

Fava beans cooked with vegetables and tomato sauce.

Oven-baked runny sunny-side-up eggs with bolognese sauce and herbs.

Flaky Egyptian pastry served with molasses, honey and signature cheese dip.

Orange-infused flaky Egyptian pastry served with molasses, honey and our signature cheese dip.

Crispy panko-fried foul patty served with parmesan sauce and greens.

Oven-baked runny sunny-side-up eggs paired with sweet dates.

Creamy chickpea purée infused with truffle oil, served with freshly baked bread.

Creamy chickpea purée blended with pesto sauce, served with freshly baked bread.

Smoky roasted red bell pepper and walnut dip with pomegranate molasses, served with freshly baked bread.

Herbed rice–stuffed vine leaves served over yogurt and drizzled with pomegranate molasses.

Eggplant cubes marinated in a lemon vinaigrette and pomegranate molasses.

Feta cheese mixed with roasted bell peppers, harissa and parmesan.

Blanched tomato stuffed with onions, olives and cucumber, served with cheese.

Thick-cut fries topped with parmesan cheese and truffle oil.

Grilled kofta balls served with a mint yogurt sauce.

A twist on the traditional koshary: rice and lentils topped with tomato sauce, yogurt sauce and fried onions.

Half eggplant filled with minced meat and tomato sauce, topped with béchamel and parmesan cheese.

Crispy, flaky fried pastry filled with beef stroganoff and cheese, finished with grated parmesan, smoked bell pepper sauce and baby rocca.

Feta cheese, tomatoes, cucumbers, onions, bell peppers and Kalamata olives tossed with Mediterranean dressing.

Grilled chicken breast served with mixed greens, cherry tomatoes, parmesan cheese and vinaigrette.

Smoked salmon with mixed greens, arugula, cherry tomatoes, radishes and lemon vinaigrette.

Watermelon cubes with feta cheese, arugula, mint, red onions and Kalamata olives, finished with pesto and balsamic reduction.

Creamy burrata with mixed greens and cherry tomatoes, topped with grated balsamic flakes.

Grilled chicken breast over creamy barley risotto with caramelized carrots, finished with raisin sauce.

Tender chicken breast topped with creamy walnut sauce and smoked paprika, served with aromatic white rice.

Beef fillet with nutty prune sauce, served with parmesan truffle–infused mashed carrot potatoes.

Grilled salmon fillet with bisque sauce and spinach, served with white rice.

Slow-cooked short ribs over creamy smoked bell pepper barley risotto with sautéed mushrooms, cherry tomato confit and caramelized carrots.

Crispy, flaky goulash pastry filled with roasted duck and freekeh, served over creamy walnut sauce and herbed oil.

Slow-cooked lamb shank served with mashed potatoes and gravy.

Grilled chicken breast over creamy star anise orzo with sautéed mushrooms, feta cheese and minced Kalamata olives, topped with crispy allumette fries.

Neapolitan pizza topped with tomato sauce, fresh buffalo mozzarella and basil.

Neapolitan pizza topped with cream sauce, smoked salmon, pesto and arugula.

Neapolitan pizza topped with truffle cream sauce, mushrooms and parmesan cheese.

Neapolitan pizza topped with tomato sauce and mozzarella.

Neapolitan pizza topped with tomato sauce, pepperoni and a drizzle of hot honey.

Classic fettuccine pasta with chicken tossed in Alfredo mushroom sauce with parmesan cheese.

Penne pasta in pink sauce with shrimp.

Fettuccine pasta tossed in truffle parmesan cream with shiitake mushrooms.

Penne pasta coated in basil pesto sauce and smoked almonds.

Layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa and shaved chocolate.

Deep-fried feteer meshaltet balls stuffed with pastry cream, chocolate and bananas, dusted with powdered sugar and served with chocolate sauce.

Three-milk soaked cake topped with pastry cream, fresh strawberries, fresh mint and walnuts.

Egyptian whole wheat berries served warm with cream, clotted cream and honey.

Creamy French vanilla custard topped with a caramelized sugar crust.

Crispy and flaky goulash pastry filled with semolina cream and berries, finished with honey and cinnamon syrup.