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Wedding Menus

Whether your prefer drinks with canapes or a five - course gala dinner, we have the experience to meet all your high requirements and we promise to deliver an array of warm memories. Our selection of menus will complete your special day and our chefs will create the perfect dining experience for you and your guests.

WEDDING MENUS 2014

CYPRUS MEZE

A selection of various dishes from appetizers to main courses and sweets which are served at your table.

Cold dishes

  • Tahini, sesame paste dip with fresh lemon juice
  • Tzatziki, yoghurt dip with cucumber and garlic
  • Hummus, chickpeas with tahini dip
  • Roasted eggplant dip with onions and tomatoes
  • (Dips are served with pitta bread)
  • Black and green marinated olives
  • Traditional village salad with feta cheese
  • Potato salad with parsley and olive oil
  • Beetroot salad with onions and wine vinegar
  • Smoked dried meats (hiromeri, lountza, posyrti)

Hot dishes

  • Grilled haloumi cheese
  • Keftedes fried meat balls
  • Sheftalies and village sausages grilled
  • Chicken souvlaki with oregano flavoured oil
  • Lamb chops with local ground herbs
  • Hand cut chips
  • Kolokasi kapamas, red wine sauce
  • Beef stew, stifado with onions
  • Aromatic yellow rice

     

Desserts

  • Daktyla and pisies, fritters with honey and nuts
  • Assorted candied fruit in syrup
  • Loukoumi Geroskipou, soft cubical sweet covered with sugar
  • Galaktopoureko, fillo pastry with cream
  • Siamali, semolina cake
  • Sliced fresh fruits

     

FISH MEZE

Cold dishes

  • Tahini, sesame paste dip with fresh lemon juice
  • Tzatziki, yoghurt dip with cucumber and garlic
  • Hummus, chickpeas with tahini dip
  • Roasted eggplant dip with onions and tomatoes (Dips are served with pitta bread)
  • Black and green marinated olives
  • Traditional village salad with capers and spring onions
  • Seafood (oysters, shrimps, crabsticks) served in shot glass with shredded lettuce
  • Marinated octopus with potatoes, celery and olive oil
  • Tuna salad with fried cauliflower and coriander

Hot dishes

  • Pan-fried fillet of salmon with dill
  • Penne pasta with leeks and fresh cream
  • Fried baby calamari
  • Deep-fried small fish catch of the day
  • Hand cut chips
  • Grilled sea bream with parsley olive oil
  • Grilled Mediterranean vegetables
  • Baked swordfish with tomato sauce and celery
  • Aromatic yellow rice

Desserts

  • Daktyla and pisies, fritters with honey and nuts
  • Assorted candied fruit in syrup
  • Loukoumi Geroskipou, soft cubical sweet covered with sugar
  • Galaktopoureko, fillo pastry with cream
  • Siamali, semolina cake
  • Sliced fresh fruits

CARVERY BUFFET

Selection of Freshly baked breads & rolls

Cold Dishes / Salads

  • Potato with Italian salami and haricot beans
  • Chicken fillet, artichokes with rice and raisins
  • Eggs with paprika red onion marmalade and baby spinach
  • Avocado with Atlantic prawns cocktail in shot glass
  • Seafood with julienne carrots and celeriac
  • Toasted brown bread with smoked mackerel
  • Sauté mushrooms with kefalotyri cheese on a bed of rocket leaves
  • Village salad with feta cheese and cherry tomatoes

     

Carving Station

  • Slow-roasted leg of pork with apple sauce
  • Roast Riverland leg of lamb with mint Sauce
  • Charolais beef sirloin with béarnaise sauce
  • Roast breast of turkey with cranberry confit
  • Honey glazed gammon with mustard sauce

     

Hot Dishes

  • Fish fillet stuffed with smoked salmon Paupiettes
  • Chateau potatoes country style
  • Yorkshire puddings
  • Minted garden peas
  • Fusilli pasta with wild mushroom sauce
  • Steamed seasonal vegetables
  • Traditional rich gravy

     

Desserts

  • Apple crumble pie with honey glaze
  • Strawberry tart with patisserie cream
  • Baked cheese cake with citrus
  • Orange Crème Brûlée 
  • Sacher sponge cake
  • Sliced seasonal fruits
  • Cheese board with crackers

     

BBQ BUFFET

Cold Dishes / Salads

  • Grilled pineapple with nutmeg honey
  • Avocado and prawns with cocktail sauce
  • Smoked salmon rolls fillet with cream cheese and basil
  • New potatoes with light mayonnaise and lime juice
  • Beetroot with spring onions and yogurt dressing
  • Sweet corn with bell peppers and fresh asparagus
  • Rocket salad with tropical fruits and fume duck
  • Village salad with feta cheese and cherry tomatoes

Live Grill

  • Beef tender loin steak with béarnaise sauce
  • Tiger prawns with piri-piri sauce
  • Haloumi cheese with pita bread

     

From the Grill

  • Lamb kebabs with onion and sweet peppers
  • Boneless chicken thigh with plum and hoi-sin sauce
  • Pork belly chops with bbq sauce
  • Corn on the cob brushed with melted butter
  • Tomatoes sprinkled with rock salt

     

Hot Dishes

  • Baked salmon with capers and citrus sauce
  • Jacket potatoes with sour cream
  • Sauté mushrooms garnished with chopped parsley
  • Rigatoni pasta with grilled vegetables
  • Traditional rich gravy

     

Desserts

  • Strawberry tart with patisserie cream
  • Charlotte biscuit with nutty cookies
  • Green tea panna-cotta with forest fruits coulis
  • Vanilla and passion fruit cake
  • Chocolate éclairs with custard filling
  • Sliced seasonal fruits
  • Cheese board with crackers

     

MENU CREATIONS

Please find below a selection of dishes from which you can create your own menu.
Kindly note that a minimum of three courses must be selected and that a maximum of two options for each course can be offered.
All requirements, including quantities need to be ordered 72 hours in advance.

Appetisers

  • Buffalo Mozzarella, semi dry tomatoes with avocado and basil crostini
  • Cyprus smoked ham and melon with pomegranate drizzled with extra virgin olive oil
  • Selection of Cyprus dips, village salad and pitta bread
  • Pork terrine with fennel and pistachio nuts served with orange and grapefruit sauce
  • Caesar chicken salad, crispy bacon and croutons topped with parmesan shavings
  • Smoked salmon canapé with toasted multigrain bread and green herbs salad
  • Pan seared red tuna loin on shredded carrots and celeriac dressed with soy and sesame sauce

Soups

  • Chilled gazpacho with yoghurt and fried tortilla sticks
  • Classic French onion with baked cheese croutons
  • Seafood bouillabaisse with herbed French bruschetta
  • Wild mushroom cream soup with mountain thyme
  • Beef consommé with julienne vegetables and toasted Cyprus bread
  • Chicken broth with caroline rice and lemon juice

Starters

  • Quiche Lorraine with sauté onions, zucchini and fresh mint
  • Mushrooms caps stuffed with mature cheddar cheese and cream
  • Spinach crepes topped with cinnamon flavour béchamel sauce
  • Seafood Tortilla rollups served with red kidney beans and sour cream
  • Golden fried tiger prawns, calamari and breaded mussels served with sauce tartare
  • Julienne of chicken breast, Satay style with rice-noodles and spring onions

Main Courses

  • Breast of chicken stuffed with halloumi cheese & lountza served on porcini mushroom and root vegetable risotto
  • Pork fillet wrapped in streaky bacon, baked with tomato and mozzarella cheese, served with baby potatoes and steamed vegetables
  • Roasted rack of lamb, brandy-rosemary sauce with hand cut potatoes, fresh asparagus and glazed vegetables
  • Grilled fillet of beef, paillassons potatoes with cherry vine tomato, mushroom and Commandaria wine sauce
  • King prawns flamed with ouzo, Napoleon of aubergine, marrow and feta cheese on concaseé tomato sauce
  • Poached fillet of salmon with xynisteri white wine jus on brunoise cut vegetables and boiled new potatoes
  • Penne pasta with grilled Mediterranean vegetables and aged Parmesan cheese

Desserts

  • Double chocolate Crème Brûlée with lemon sorbet
  • Strawberry tart Eton Mess with crushed meringue and crème pâtissière
  • Profiteroles filled with Chantilly and berries, dressed with sultana and nutmeg sauce
  • Apple strudel with vanilla ice cream and caramel sauce
  • Τiramisù with savoiardi biscuits edizione Cucina
  • Lava molten chocolate cake with vanilla ice cream
  • A variety of traditional Cyprus sweets and organic honey
  • Fruit salad with demi-sec champagne and orange juice
  • Seasonal fruit plate
  • A selection of ice cream
  • Cheese plate with dried fruits, roasted nuts and crackers

The buffets are prepared for a minimum of 25 persons

CYPRUS MEZE
FISH MEZE
CARVERY BUFFET
BBQ BUFFET

Price €65,00 per person

 

MENU CREATIONS

Price for a three-course menu: €58,00 per person
Price for a four-course menu: €64,00 per person
Price for a five-course menu: €70,00 per person

Above prices are inclusive of all taxes

 

For further information regarding our creative catering and menus, please submit the "Plan a Wedding" form under Contact Us.