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Fusion

An amalgamation of the four kitchens bring unity in diversity with the evolution of culinary fusion that combine the best of all worlds.

Appetizers and Salads

TANDOORI DIM SUM
EGP 230

Chicken soi mai marinated in a blend of red tandoori tossed in cream cheese sauce

SEEKH KEBAB MAKI
EGP 280

Lamb kofta cooked in the tandoor oven, rolled on a bed of sushi rice, topped with mint sauce and mango chutney

CHINESE BHEL CHAAT
EGP 130

Crispy noodle salad flavoured with mint, tamarind and schezwan sauce

EBI SWEET AND SOUR MAKI
EGP 160

Crispy sweet and sour shrimps rolled on a bed of sushi rice and nori sheet

MASALA SEAFOOD DUMPLINGS
EGP 230

Minced seafood flavoured with Indian spices, steamed and served with tomato and tamarind chutney

CHICKEN WRAP
EGP 230

Minced chicken flavoured with Thai herbs and Chinese sauces wrapped in a spring roll sheet served with ajar sauce

Main Courses

MURG MALAI YELLOW CURRY
EGP 380

Chicken breast marinated in a white tandoori blend, cooked in the tandoor oven and served on a bed of green leafy vegetables with yellow Thai curry sauce

ROBATAYAKI YELLOW CURRY SALMON
EGP 560

Salmon steak cooked on Robatayaki grill basted with Thai yellow curry sauce

TEPPANYAKI BEEF VINDALOO
EGP 650

Beef cubes cooked on Teppanyaki grill and tossed in homemade Indian vindaloo sauce

SPICY MISO SCALLOPS
EGP 750

Wok fried scallops tossed in spicy miso sauce

WOK FRIED LEMONGRASS BEEF
EGP 450

Wok fried sliced beef with finely chopped lemongrass, sliced shiitake mushroom and crunchy vegetables

CHICKEN PHAD THAI MASALA
EGP 350

Wok tossed rice noodles flavoured with Indian curry sauce

SHRIMP TEMPURA CURRY
EGP 580

Crispy shrimp tempura in Thai red curry pineapple sauce.