Serving  from 12pm to 5pm & from 6pm to 10.30pm every day.

Essence Brasserie style of food is Modern British, and the dishes are created by accomplished London chef David Bone. David has been in the food industry for over 15 years working with some of the best chefs on the circuit. His CV speaks for itself as previous establishments include J Sheekys, The Wolesley in Piccadilly and then working under London’s favourite Michelin star chef Tom Aitkens.

His first head chef’s job was at The Botanist Chelsea where his reputation meant that a demand quickly grew for his Modern British menus.

Essence Brasserie is David’s biggest challenge to date as we combine Egyptian produce with British flavour. This menu will be solely cooked by Mr Bone himself and our aim will be to offer a smaller but well executed menu that will change often, using what fresh produce is available at the time as well as offering specials for the foodies who visit Dahab.

This menu runs from 6pm to 10pm daily

 There is also a bar menu available, which although not cooked by David will be overseen by him in order to make sure these dishes are up to par –serving the best homemade burgers and steaks in town as well as delicious pasta dishes, pizzas, wraps, salads and other tasty bites.

Sample Menu

Starters
Cream of mushroom soup with shitake cupcake
Potato, cauliflower & blue cheese gratin with apple balsamic vinaigrette & toasted walnuts
Oat crusted mackerel fillet with roast beetroot carpaccio and horseradish cream
Whole baked garlic prawns
Pepper seared fillet steak, balsamic onions, slow roasted tomatoes, rocket & shaved parmesan

Mains
Fillet of seabass, sauteed potatoes& rocket with a roasted red pepper, caramelised onion & caper vinaigrette
Aubergine roulade filled with couscous, slow roasted tomatoes and a mushroom veloute
Roast duck breast with confit duck parcel, carrot puree and anise jus
Fillet steak with creamed mash potato, green beans, slow roasted tomatoes & a mushroom sauce
Roast chicken breasts, grilled courgette & herb salad with crushed new potatoes & a tomato & basil vinaigrette
Roast salmon aioli with seasonal vegetables

Desserts
Chocolate & orange mousse with spiced orange segments
Apple tarte tatin with cinnamon creme fresh
Lemon posset

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