Four Seasons Hotel Cairo at The First Residence debuts First Nile Boat
Accessible from the Nile Street, two culinary experiences within the boat include Xodó and Nairu
The Four Seasons Hotel Cairo at The First Residence has launched the First Nile Boat, offering a new culinary and lifestyle experience.
Accessible from the Nile Street, two culinary experiences within the boat include Xodó and Nairu. Situated on the ground floor, Xodó offers Brazilian ambience and a carnivore-based menu, while Nairu will serve cuisines of Asia.
'Xodó' is the Portuguese word for an expression of a feeling of love, and chef Guilherme Reis’ menu promises to deliver authentic Brazilian cuisine.
Popular appetisers and salads include the bolinha de quejo, a deep fried pastry filled with a blend of mozzarella, blue cheese and chili; paõ de alho grelhado, grilled garlic bread with chicken liver pate; and salata de horta com camaraõ, fajita-marinated prawns, greens, goat cheese crumbles, red onions and caramelised walnuts with raspberry vinaigrette. From the grill, Reis recommends the linguiça de carne com queijo, Australian veal sausage with cuiabana cheese (for two). Desserts include the South American pudim de leite condensato, the Brazilian home-made condensed milk flan; and the sorvete de frutas tropicais, the home-made tropical passion fruit, guava or sweet corn ice cream.
Xodó’s interiors feature teak wood adorning the floors and walls. An open mise-en-place will greet guests as they enter the bar area where they can sip on signature Brazilian cocktails while enjoying the view of the Nile.
Walking into Nairu, which translates from Nile in Japanese, guests are greeted by a richly-coloured, teak-wood doorway and patterned floor, and a colourful street-art hand-painted mural showcasing Asian history and culture.
Headed by chef Mohamed Nazlan, the restaurant features an eight-seat robatayaki station along with an area where sushi chefs create sushi plates.
Signature dishes include the bao buns, steamed soft buns glazed with soy lemongrass beef short ribs and chili pickles; coconut curry tumeric chicken; crispy calamari with soy garlic coriander sauce; and sagi gula melaka for dessert – chilled tapioca pearl on ice, palm sugar, coconut cream and caramel coconut ice cream.