Mascara is Maison Mascara's associated restaurant just round the corner from the hotel.  Delight in the sumptuous North African cuisine served here at reasonable prices.  Taste the "Chtit'ha" (Saute chicken liver, caraway, garlic and rose water and roast almonds) or the selection of Briouats (peas, spinach and prawns, potato, coriander chilli, bourek of chicken) for a starter.  The house speciality is the Mechoui (for two persons) a festive roast shoulder of lamb marinated in herbs and spices.  We have the best cous-cous in Sussex. 

With belly dancing on weekends this authentic experience will take you to the mystic East and back.

Call the restaurant directly to book a table on 01273 278 185 (please note that to book a room in the B&B you need to call us directly on 01273 385 959).  Guests of Maison Mascara get a free glass of wine (per person) with their meal. Just show the restaurant's staff your room key when you arrive.

Please note that Mascara restaurant is under different management to Maison Mascara Boutique B&B.

Sample MENU:

Starters

- Algerian fish soup with cumin and harrissa rouille.
- Chtit'Ha: Saute chicken liver, caraway, garlic and rose water and roasted almonds.
- Kefta de rue: Mince meat with spinash, tomato confit, eggs and cinnamon.
- Mascara Kemia.
- Selection of Briouats: Peas, spinach and prawns, potatoes, coriander chilli, bourek of chicken.

Traditional couscous

- Couscous of lamb: With harrissa and braised fennel.
- Couscous chicken: With marinated chicken and rass el hanout.
- Mascara couscous: With lamb, chicken and merguez.
- Couscous with vegetables: Seasonal roast Mediterranean vegetables and coriander

Pastillas

- Royal pastillas: Pigeon, almonds, onions and coriander.
- Pastilla with vegetables: wild mushrooms, coriander and spinash.

Specialities

- Mechoui (for two persons): Festive roast shoulder of lanb marinated in herbs and spices.

Tajines

- Barania tajine of lamb: Traditionally cooked with 25 spices, aubergines, chick peas, parsley.
- Grilled sword fish: With roti tomato and cinnamon.
- Tajine of confit of duck: With ginger, honey and roast vegetables.
- Tajine of lamb: Traditional lamb with prunes, sultanas and apricots.
- Tajine of chicken: Traditional chicken with preserved lemons, olives, carrots compote and saffron.
- Tajine sea bass: Marinated sea bass with asparagus, spinash and olives.
- Tajine of red mullet: With ragout of onions and French beans, chermoula.
- Tajine vegetable: Glazed vegetables with honey, cumin and wild mushrooms.