A new 64-guest riverboat launching on the Nile in November will introduce a food and beverage program built around Egyptian ingredients, regional dishes and contemporary cooking techniques.
Nile Seray will carry 32 suites on four-night voyages between Luxor and Aswan, with dining designed as part of the destination experience alongside archaeological excursions and time ashore.
Menus will draw on influences from Egypt, North Africa, Arabia and the Mediterranean, with dishes including fava bean bissara, hawawshi, rozz me’ammar, kibbeh and muhammara.
Contemporary options include pan-seared duck breast with freekeh risotto and grilled salmon with sesame and nigella seeds.
Breakfast and lunch will feature live cooking stations, with dishes such as shakshuka, feteer meshaltet and aish baladi prepared onboard.
Outdoor grill menus will include lamb kofta with dukkah and Nile perch with black lime butter, while evening dining will range from five-course tasting menus to a Cairo-inspired street food night.
The beverage program will use ingredients including hibiscus, tamarind, rose, mint, carob and date across cocktails and alcohol-free drinks.
Egyptian wines and locally produced beers will also feature, with selected tasting menus paired course by course.
A separate focus on traditional Egyptian pickling will see seasonal vegetables, herbs and citrus preserved onboard, with guests able to learn the techniques during cooking demonstrations.
Nile Seray joins four existing A&K Sanctuary riverboats operating on the Nile, with a sister vessel planned for 2028.
Departures begin in November, with four-night voyages priced from $US3,125 (approx. $AU4,400) per person.
Fares include meals and selected beverages at mealtimes, guided excursions, entrance fees and port charges.
