Lebanese born Chef Walid Baz has set a challenging benchmark with the launch of his exciting new menu. Anyone who finds it hard to resist Lebanese cuisine shouldn’t waste a minute in heading along to Sabaya for an unparalleled gastronomic treat.
Signature Dishes & Dishes Sampled
Traditional dishes delivered with contemporary flair and cooked to perfection. Expect to find hot and cold mezza, salads, fattah, soups, and a mouthwatering array of seafood, poultry, meat and vegetable dishes to pamper all tastes and appetites. Signature dishes cover absolutely everything!
We firmly believe that any good meal should start with salads and mezzeh. Taking things slowly, we enjoyed a refreshing aperitif before addressing the increasing array of dishes that started to fill up our table. Not knowing where to start, we wandered from Tabbouleh to Mofasakh Eggplant, an addictive dish of sliced grilled eggplant with yogurt, garlic, sumac, pomegranate and olive oil, then from Hummus with Shrimp to Raheb, created from chopped grilled eggplant with diced tomato, sumac, pomegranate and olive oil, before dipping into an exceptional Mohamara, a blend of red pepper, onion, walnuts and tomato. The garnish of cashew nuts was new for us, but worked well.
We let Chef Walid guide us in the choice of our main course, and couldn’t fault the tender Dajaj Matmor (grilled boneless chicken) covered with onion, garlic, sumac, and served with Lebanese rice. Our sea bass fillet had been marinated in black pepper, cumin and fresh coriander, and shared a platter with some of the largest, most succulent shrimp we have ever enjoyed. Marinated in black pepper, mustard, cumin and garlic, they went down very quickly and are on our short list for our next visit. Timing is paramount when cooking fish and seafood, as it is so easy to overcook them, but both the sea bass and the shrimp were cooked to perfection.
The dessert menu offers plenty of choice, but this time we steered away from usual picks and shared Mafroukeh, pistachio-laden semolina topped with eshta and strawberries. From beginning to end, every dish had hit the spot, attesting to the skills and vast culinary experience of Chef Walid.
Other Menu Options that Appealed & Beverages Available
We would try the Fattah Bel Dajaj, Othmanlleya and definitely the Flavors of Lebanon Degustation menu.
Beverage options include a full bar, along with soft options and hot beverages.
Intimate, contemporary and chic, the décor and ambience are soothing and relaxing and allow you to focus on the excellent food. Service from the professional team is courteous, with seamless timing and attention to detail.
Clientele mix: Couples, business colleagues, small groups of friends. We had opted for an early meal, but the Sabaya was already quite busy.
Price range: Moderate upwards, in line with the quality.
Opening hours: 1 pm to 1 am
Address: Semiramis InterContinental Hotel, Corniche El Nil, Garden City
Tel: 02 2798 8000