The Banquettes

BANQUETTE MENU # 1

€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)
 

BANQUET MENU # 2

€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)

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.

BANQUET MENU

€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

BANQUET MENU

€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

Enjoy sumptuous degustation dinners or luncheons... Our banquette table is laden with flowers, antique dinner service and candelabrum, under a sky of antique crystal chandeliers. Your delicious meal, of several courses, will be introduced to you by your host, the one and only Roddy Damalis, and enriched by expertly paired wine by your private sommelier.

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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