The hotel boasts Luxor’s largest and most elegant multi-purpose Taharka ballroom with a capacity of up to 500 persons. A terrace, overlooking the Nile River and suitable for all types of cocktails and elegant receptions, is also available on the sixth floor of the hotel.
The finest food and beverage service accompanies every meeting held at the Sonesta St. George Hotel Luxor. We use the freshest ingredients and create seasonal menus, offering a unique culinary experience for each event.
Our catering team will customize any menu to your exact specifications. From picnic lunches to gala-themed evening events in our ballroom, we can make your vision a reality. We also offer VIP Gifts and Amenities such as Fruit Baskets upon arrival.
Sample Menus
Option 1: Oriental Gala Dinner Buffet
Oriental Appetizers
15 Varieties of Oriental Appetizers and Salads, such as:
Baba Ghanoush
Tahina
Moutable
Koubeba
Sambousk
Makbous
Baladi
Salads
Taboulla
Tomato stuffed with Garlic and Coriander
Dolmas
Salad Bar
Seasonal fresh Vegetables and Salad Greens
Selection of Dressings, Olive Oils and Vinegars
Presentation of Smoked Salmon, Shrimp and Cheese
Soup
Yellow Lentil with Lemon
Hot Entrées
Pigeon baked with Nut and "Freek" Filling
Samake Saidiah (Sea Bass Filet on a bed of Tomato Rice topped with Onion Sauce)
Chicken Sharkasiah with Almond Sauce
Roasted Lamb Leg with Mint Sauce
Beef Kabab Halah
Potato with Onion and Tomato Sauce
Boiled White Rice in Chicken Stock
Okra Stew
Carving Station
Whole Roast Turkey served with Harankash Sauce
From the Grill
Lamb Koufta and Veal Kebab Drizzled with Garlic Butter Sauce
Cheese Course
Goat Milk with Dried Fruit Ragout, Buffalo Cottage Cheese and Local Cheeses
Breads
Choice of 8 Kinds of Oriental Bread
Desserts
Assorted Oriental Sweets; Coconut Milk Pudding with Harankash Fruit sauce
Red, Black and Yellow Dates, Apricots, Prunes and Raisins
Almonds, Pistachio, Cashews, Walnuts and Peanuts
Coffee or Mint Tea
Option 2: International Gala Dinner Buffet
Salads
Seasonal fresh Vegetables (14) and Salad Greens (9)
Selection of Dressings, Olive Oils and Vinegar
Local and International Cheeses
Soup
Quail Essence with Pistachio Dumplings
Cold Items
Veal Paté en Croute
Chicken Liver Terrine with Herbs
Duck Galantine with Pistachio Nuts
Seafood Platter with Trimmings
Shrimp Pyramid with Cocktail Sauce
Smoked Salmon served with Condiments
Hot Selection
Chicken Breast filled with Wild Mushrooms, Cream of Oregano Sauce
Beef Medallion filled with Goose Liver and wrapped in Beef Bacon with Red Wine
Veal Medallions on a bed of julienne Vegetables, Lemon-Butter Sauce
Red Sea Shrimp, Calamari and Sea Bass in a Spicy Tomato Sauce
Lamb Navarain, Seasonal Vegetable Bundle, Rice Timbale , William Potatoes
Desserts
Croque en Bouche; Fruit Tartlets; Mini French Pastries; Chocolate Mouse (white and dark);
Crème Carmel; A Selection of four Cakes;
Sliced fresh fruits served on ice, such as: Watermelon, Honeydew Melon, Grapes, Oranges, Grapefruit, Pineapple, Red, Yellow and Green Apples, Pears, Strawberries, Gooseberries and Bananas
Dried Fruit and Nuts
Red, Black and Yellow Dates, Apricots, Prunes, Figs and Raisins
Almonds, Pistachios, Cashews, Walnuts, Peanuts
American Coffee or Tea
Option 3: Saidi Wedding Party Buffet
Seasonal Fresh Fruit, Seasonal Vegetable Salads, Tomato stuffed with Coriander, Watercress Salad, Makdoes, Assorted Pickles, Shamsi Bread, Tagens, White Beans with Beef, Okra with Lamb
Fatah (Bread, Rice with Meat Bouillon, topped with Garlic-Coriander, Tomato Sauce and served with Roasted Veal), Saidi-stuffed Chicken Legs, Macaroni with Bechamel Sauce
