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Gala Dinners


Gala Dinners

The resort offers the most sophisticated menus for your gala dinner. We aim to satisfy everybody’s taste and always according to your preferences. Further, we take care of all dining room decorations, including flower arrangements.

Please see below for a selection of our recommended gala dinner options.

Resort Premises

Option I

  • Carpaccio of salmon and halibut with salmon roe
  • Beetroot soup
  • Tortellini with langoustines on spinach and lobster butter
  • Mango sorbet
  • Peppered fillet steak with potato and anchovy gratin served with horseradish mayonnaise
  • Passion fruit and white chocolate pannacotta with passion ice juice
  • Freshly brewed coffee
  • Petit fours

€ 38,00/CYP 22,24 per person including VAT

Option II

  • Tiger prawns on rice noodles with lemon grass in sesame oil
  • Foamed soup of celery with truffles
  • Orange, passion fruit granite
  • Roasted rack of lamb in a crust of herbs on fine ratatouille and thyme jus potato cake glazed with goat cheese
  • Grand Marnier parfait with strawberries
  • Freshly brewed coffee
  • Petit fours

€40,00/CYP 23,41 per person including VAT

Option III

  • Smoked salmon parcel filled with tiger prawns cocktail and pink grapefruit salad
  • Pumpkin cream soup garnish with breast of duck and drizzled with pistachio oil
  • Pan fried veal tenderloin on port wine sauce served with artichoke, baby onions and roasted potatoes
  • Moca cappuccino with chocolate mousse served on a cherry amerana coulis
  • Freshly brewed coffee
  • Petit fours

€ 43,00/CYP 25,16 per person including VAT

Option IV

  • Crab and mango salad on avocado tartar and lime dressing
  • Consommé of cherry tomatoes with lamb fillet on a rosemary skewer
  • Campari-orange sorbet
  • Pan seaweed monkfish medallions
  • Artichokes and mushrooms fondue served with coriander and prawn sauce
  • light lemon mousse in a crisp croquant and berries
  • Freshly brewed coffee
  • Petit fours

€ 47,00/ CYP 27,50 per person including VAT

Option V

  • Pear and chicory salad with breast of duck, walnuts and pomegranate dressing
  • Roasted cherry tomato soup with thyme scones
  • Prawns with mango chilli salsa
  • Mandarine granite with vanilla bean cream
  • Venison with wild mushrooms and cranberries, gin relish
  • Muscavado poached pears with maple and pecan toffee sauce
  • Freshly brewed coffee
  • Petit fours

€ 50,00/ CYP 29,26 per person including VAT

Hotel Premises

Option I

  • Roulade of smoked salmon, crab meat and mascarpone cheese, garnished with black tiger prawn, basil oil
  • Lamb loin crepennette with cumin, lime and pepper
  • Herbed crusted rack of lamb over baked Mediterranean vegetables, thyme juice peach compote
  • Caraibe chocolate set on pistachio and apricot palette, served with cinnamon bourbon sauce and stewed apples, mango sorbet
  • Freshly brewed coffee and migniardises

€ 62,00/ CYP 36,28 per person including VAT

Option II

  • Marinated prawns and timbale of avocado ratatouille topped with grapefruit jelly scented with mango vinaigrette
  • Pan roasted beef tenderloin over wild mushroom ragout and herbed truffle polenta, sweet nama sauce
  • Strawberry bavarois, scented with rum, exotic fruits sauce
  • Freshly brewed coffee and migniardises

€ 59,80/CYP 35,00 per person including VAT

Option III

  • Veal and Bressaola Carpaccio garnished with wild rocket and parmesan shavings, pesto oil
  • Pan roasted salmon and sea bream filled with spinach and olive tapenade,on seared crushed potatoes, bisque sauce
  • Mango parfait with coconut biscuit, five spice sauce
  • Freshly brewed coffee
  • Petit fours

€ 44,45/CYP 26,01 per person including VAT

Option IV

  • Duo of marinated salmon and salmon tartar topped with sour cream amd sweet dill mustard dressing
  • Herb crusted chicken breast filled with manouri cheese, sun-dried tomatoes and prosciutto, basil cream sauce
  • Apple crumbles with sauce anglaise, vanilla ice cream
  • Freshly brewed coffee
  • Petit fours

€ 41,00/CYP 23,99 per person including VAT

Option V

  • Fresh mozzarella layered with vine-ripened tomatoes accompanied with rocket, drizzled with aged balsamic vinegar and basil olive oil
  • Seabass and black tiger prawns in ouzo caviar cream sauce, served with herbed polenta
  • Apricot mousse on a coconut biscuit& bitter chocolate sauce
  • Freshly brewed coffee
  • Petit fours

€ 41,00/CYP 23,99 per person including VAT

Option VI

  • Smoked salmon terrine with saffron scallops, crab and mascarpone cheese
  • Garnished with black tiger prawn in curry oil, mango sauce
  • Veal tenderloin in wild mushroom mouseline and hicken crepinnette filled with foie gras, truffle red wine sauce
  • Manjari dome, set on walnut bisquit and stracciatella ice cream with lemon curd sauce
  • Freshly brewed coffee
  • Petit fours

€ 65,00/CYP 38,04 per person including VAT

Please note that prices may vary depending on season and availability.
 

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