Tuesday, 3 November 2015

Restaurant Review: Aladino's, Alexandrian Cuisine





















In the heart of Kensington there is hidden gem serving up Alexandrian (Egyptian) cuisine with an incredible array of flavours and it goes by the name: Aladino's. You don't often hear about Alexandrian cuisine in London but with Aladino's you don't need any more. Head chef Aladino's Barakat has you sorted with 18 years’ experience under his belt from Egypt bringing you traditional dishes with a modern twist.

When you walk in to Aladino’s the décor is beautiful adorned with cream and gold, very stylish, so I had high hopes for delicious and beautiful food to coincide and I was not disappointed. You can my menu choices below but I will go into detail on some highlights. One is the Moorish traditional breads and dips, why do I not have breads and sauces every single day! The big treat about an Indian is that you get poppadoms and mango chutney so what don’t I do this with bread. I feel a new year resolution coming on.

Moving on to the Beef Fillet, I have not had steak in a while as every time I order it as it never lives up to my expectations, maybe they are too high or maybe the restaurant needs to step up their game as one marinated in Whiskey was truly impressive and so flavourful, Whiskey is a new fave. Ordinarily I don’t really mention service in my reviews but at Aladino’s does need a special mention as they seem to be friends with all their customers and I can see why, we were looked after by two waiters and introduced to the owner and the head chef, even had a cheeky cocktail with them.

So there is not much more to be said except for you must try this restaurant out!

Starters

·         Selection of traditional breads and sauces.
·         King Prawns Fried in a light crispy coating with compressed fennel and radish.
·         Seasonal vegetables in a light crispy coating – you can tell we like things fried and this comes with a side of hummus

Main Dish
·         Beef Fillet marinated in Whiskey with an Egyptian spiced cream sauce, tenderstem broccoli, asparagus, chantenay carrot, potato crisp and caramelized onion puree – truly scrumptious
·         Pan-fried wild sea bass in a red pepper and saffron sauce, ratatouille and spinach.
·         Side: Fatta which is a rice and bread dish which is fried and marinated in a light vinegar and garlic dressing. – The more bread the better I say.

Dessert
·         Ice cream and sorbet selection to cleanse the pallet.
·         Then the traditional Om Ali which is a filo pastry baked in a rich cream with a hint of vanilla topped with almond flakes.






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