Amuse-Bouche
Oyster leaf tartlet with caviar mist
Brut Nature, Egypt
Chef's 7-Course Tasting
Every course is paired, paced, and plated as a sea-to-shore narrative.
Appetizer
Alexandrian-style grilled calamari with lemon ash
Vermentino di Sardegna
Palate Cleanser
Sea fennel granite with mint pearls
Citrus botanical spritz
Main I
Red Sea hamour with citrus tahini
Chardonnay Reserve
Main II
Saffron lobster tagliatelle
Viognier, Rhone
Pre-Dessert
Lemon verbena sorbet with basil oil
Moscato d'Asti
Dessert
White chocolate pearl dome with sea salt caramel
Sauternes