The Banquettes
BANQUETTE MENU # 1
FROM €150.00 PER PERSON
WINE PAIRING OPTION FROM €75.00 PER PERSON (OPTIONAL)
COURSE ONE – HORS D’OEUVRES (served on arrival)
Beetroot case filled with Roquefort cheese & pistachio nuts. Thai kefte with coriander yogurt dip drizzled in pomegranate syrup. Prawns with an avocado mousse
COURSE TWO – AMUSE-BOUCHE
Giant pasta shell filled with rabbit baked in fresh sage & muscat.
COURSE THREE – SOUP
Prawn & scallop in a fresh fennel & sambuca broth
COURSE FOUR – ENTRÉE
CHEVRE SOUFFLE WITH ORANGE RIND & TOASTED ALMONDS
COURSE FIVE – SALAD
RAW BEETROOT, FENNEL, ALMOND & ROQUEFORT CHEESE IN A MASTICHA DRESSING
COURSE SIX – FISH
FILLET OF WHITE FISH (COD, SEA BREAM,) IN LEMON GRASS, GINGER & FRESH CORIANDER
COURSE SEVEN – POULTRY
DEBONED QUAIL, SLOW COOKED IN MINI ONIONS, BAY LEAF & MUSCAT
COURSE EIGHT – PALATE CLEANSER
ROSE SORBET
CORSE NINE – RED MEATU
LEG OF LAMB STUFFED WITH SPINACH, FETA & SUNDRIED TOMATO IN WHITE WINE
BUTTERED NEW POTATOES
SEASONAL VEGETABLES
COURSE TEN – DESSERT
BERRY & CHOCOLATE PAVLOVA
COURSE ELEVEN – CHEESE PLATTER (served in the lounge area)
COURSE TWELVE - COFFEE & CHOCOLATES (served in the lounge area)
A 10% service charge is applicable.
BANQUET MENU # 2
FROM €150.00 PER PERSON
WINE PAIRING FROM €75.00 PER PERSON (OPTIONAL)
COURSE ONE – HORS D’OEUVRES (served on arrival)
PARMESAN BASKETS FILLED WITH AN AVOCADO MOUSSE QUAIL EGG WITH A TRUFFLE MAYONNAISE & CAVIAR PRAWN WITH A THAI DIPPING SAUCE
COURSE TWO – AMUSE-BOUCHE
PHYLLO PASTRY BASKET WITH BAKED BRIE & BERRIES IN THYME & BLACK PEPPER
COURSE THREE – SOUP
COLD RAW BEETROOT, CUCUMBER & MINT
COURSE FOUR – ENTRÉE
FOIE GRAS IN COMMANDARIA, TAMARIND & ORANGE PRESERVE GLAZE, ON SWEET POTATO
COURSE FIVE – SALAD
MIXED GREENS WITH SEASONAL FRUIT IN A HONEY & MUSTARD DRESSING
COURSE SIX – FISH
GIANT PRAWN & SCALLOPS GRILLED, FLAVOURED WITH LEMON, HERBS & LIGHT CHILLI
COURSE SEVEN – POULTRY
RARE DUCK FILLET WITH A WALNUT PRESERVE
COURSE EIGHT – PALATE CLEANSER
PROSECCO WITH FRESH MINT LEAVES & CUCUMBER
CORSE NINE – RED MEATU
WILD BOAR, SLOW BAKED IN WHITE WINE, BAY LEAF, ROSEMARY & WHOLE GARLIC
PURE OF TARRO ROOT (KOLOKASSI)
SEASONAL VEGETABLES
COURSE TEN – DESSERT
LAVENDER CRÈME BRULE
COURSE ELEVEN – CHEESE PLATTER (served in the lounge area)
COURSE TWELVE - COFFEE & CHOCOLATES (served in the lounge area)
A 10% service charge is applicable.
THE MENU WILL BE AVAILABLE ON OUR WEBSITE AS IT WILL CHANGE SEASONALLY
MENU COST €85,00 PER PERSON
WINE: PAIRING PACKAGE €30,00 PER PERSON
WINE: CAN BE ORDERED FROM OUR CONCISE, CAREFULLY CHOSEN WINE LIST
CONFIRMATION OF RESERVATIONS WILL BE MADE ON PRE-PAYMENT ONLINE
PLEASE ORDER YOUR MAIN COURSES WITH YOUR RESERVATION
TIME: COCKTAILS FROM 17:30 TO 19:00
IT IS IMPERATIVE TO PLEASE BE SEATED BY 19:15 AS EACH COURSE WILL BE SERVED SIMULTANEOUSLY
NO CHILDREN ALLOWED UNDER 16 YEARS OF AGE DUE TO THE SWIMMING POOL BEING A POSSIBLE HAZARD.
A 10% service charge is applicable.
BANQUET MENU
FROM €95.00 PER PERSON
WINE PAIRING OPTION FROM €50.00 PER PERSON (OPTIONAL)
COURSE 1 CHAMPAGNE/PROSECCO COCKTAILS
CANAPES
COURSE 2 – AMUSE BOUCHE
BRIE CHEESE BAKED IN MIXED BERRIES, FRESH THYME & CRACKED BLACK PEPPER
COURSE 3 - SOUP
BROCCOLI, CREAM AND LEEK SOUP GARNISHED WITH A DELICATE TUILLECOLD RAW BEETROOT, CUCUMBER & MINT
COURSE 4 – ENTRÉE
CHICKEN LIVER PATE WITH FIG PRESERVE & PINK PEPPER CORNS
COURSE 5 - SALAD
A VERY LIGHT GREEN SALAD WITH TOASTED PINE NUTS TO BE SERVED WITH THE ABOVE
COURSE 6 – FISH/SEAFOOD
SHELLED PRAWNS ON A BED OF WILTED SPINACH IN A LIGHT TURMERIC, STAR ANISE AND COCONUT MILK SAUCE
COURSE 7 – POULTRY
DUCK LEG & THIGH SLOW BAKED IN SOUR CHERRIES & COMMANDARIA
COURSE 8 – RED MEAT
PORK SHANK SLOW BAKED IN WHITE WINE, BAY LEAVES & WHOLE GARLIC (OPTIONAL)
BUTTERED NEW POTATOES AND ROASTED VEGETABLES
PROSECCO WITH FRESH MINT LEAVES & CUCUMBER
DESSERT – 9 DESSERT
TO BE DECIDED
COURSE 10
COFFEE, LIQUEURS & CHOCOLATES
A 10% service charge is applicable.
BANQUET MENU
FROM €75.00 PER PERSON
WINE PAIRING OPTION FROM €50.00 PER PERSON (OPTIONAL)
COURSE 1: PROSECCO COCKTAILS
CANAPES
COURSE 2 - AMUSE BOUCHE
GIANT PASTA SHELL FILLED WITH A BLACK TRUFFLE MOUSSE & A LIGHT FRESH TOMATO SALSA
COURSE 3 - SOUP
CHILLED RAW BEETROOT, CUCUMBER & MINT
COURSE 4 – ENTRÉE
OYSTER MUSHROOMS BAKED WITH ROQUEFORT CHEESE & STRAWBERRY PRESERVE
COURSE 5 - SALAD
MIXED GREENS WITH A LIGHT VINAIGRETTE (SERVED WITH THE ABOVE)
COURSE 6 – FISH
FILLET OF SALMON IN ORANGE, GINGER & SESAME SEED ON A BED OF SEAWEED
COURSE 7 - MEAT
PORK SHANK SLOW BAKED IN SOYA SAUCE, CHINESE FIVE SPICE & HONEY GLAZE
ACCOMPANIMENTS FOR THE MAIN COURSE - VEGETABLES & POTATOES
COURSE 8 - DESSERT
PAVLOVA WITH A FILLING OF CREAM, CHOCOLATE & MIXED BERRIES
COFFEE & LIQUEURS WITH MY COMPLIMENTS
A 10% service charge is applicable.
Followed by cognac, liqueurs and coffee savoured on the terrace.
Depending on the season, the same experience can be created for you on one of our outdoor panoramic spaces.
Accommodates: Min 14 - Max 24 people
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