Our Chef have created a menu of dishes using the finest seasonal products. Table service throughout for food and drinks. Taking inspiration from around the world, all the dishes on our menu are
designed for incredible blends of flavors. Using the finest meat around the world and fresh catch of fishes we can assure that you will be coming back for more and more.
Cold Appetisers
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Vegetarian
Salmon Ceviche
fresh fillet of salmon, lime juice, orange zest, red onion, mango, green apple
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Buffalo Mozzarella
on crispy romaine lettuce.
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Chicken Liver Pate
homemade chicken liver pate with toast and wild berries sauce.
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Tuna Tataki
yellowfin tuna on avocado compote, green seaweed salad, honey wasabi dressing.
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Sea Bass Ceviche
fresh sea bass,
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Smoked Salmon
with herbed cream cheese, capers, onions and green salad.
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Fresh Oysters Gillardeau
5 oysters on crushed ice with champagne raspberry vinegar, shallots lemon and fresh ginger.
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Beef Carpaccio
thin slices of beef fillet with rocket leaves, Parmesan flakes, white truffle vinaigrette.
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Prawn Cocktail
on crispy romaine lettuce,
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Vegetarian
Cyprus Dips (for 2)
a combination of local dips, vegetable crudites, hot pitta bread.
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Octopus Tartare
a combination of local dips, vegetable crudites, hot pitta bread.
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King Crab Leg (250gr)
Cooked to perfection, olive oil & lemon juice.
Salads
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Vegetarian
Village Salad
with mixed greens, lettuce, fetta cheese, tomato, cucumber, red onion, black olives and oregano vinaigrette.
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Vegetarian
Goats Cheese Salad
rocket and spinach leaves, 14 goats cheese, sun dried tomatoes, figs, apple, walnuts, pomegranate and honey dressing.
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Caesar Salad
with romaine lettuce, chicken fillet, 14 crispy bacon, herbed croutons, Parmesan flakes
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Seafood Salad
with king prawns, salmon, scallops, 16 black mussels, avocado pears, sour cream
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Avocado Salad
mixed green salad with chicken, 15 avocado, onions, sweet corn, sweet peppers, tomato, gorgonzola cheese and olive oil dressing.
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Prawn Salad
mixed green salad with shelled prawns, 16 avocado, goji berries, flax seeds and caper dressing.
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Quinoa Salad
mixed green salad, quinoa, onions, sweet corn, cherry tomatoes, brie cheese, red beans and asparagus.
Hot Appetisers
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Vegetarian
Garlic Mushrooms
pan fried mushrooms with creamy garlic sauce on toasted bread.
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Breaded Brie Cheese
on crispy apple salad with 12 glazed forest fruit sauce.
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Garlic King Prawns
with white wine, garlic and cream sauce.
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Village Halloumi Cheese
grilled with bread, honey and balsamic dressing, salad.
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Coquilles Saint-Jacques
pan seared king scallops, on bok choy veg. Parmesan cheese and English mustard creamy sauce.
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Duck Foie - Gras
fig compote on brioche toast, muscat wine butter sauce.
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Black Mussels
in light tomato soup flavoured with lemon grass.
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Salmon Ravioli
creamy cheese sauce,
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Garlic Bread
freshly made with mozzarella cheese or Plain.
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Bruschetta
with chopped tomato, garlic, red onion, and fresh basil drizzled with virgin olive oil.
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Vegetarian
Tomato Soup
with fresh basil crostini,
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Soup of the Day
please ask a member of our team.
Cold Seafood Towers
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For 2 Person
6 Oysters Gillardeau
6 Prawns
6 Clams
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Executive For 2 Person
6 Oysters Gillardeau
6 Prawns
6 Clams
1 King Crab Leg
Half Lobster
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King Crab Leg (250gr)
Cooked to perfection, olive oil & lemon juice.
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Fresh Oysters Gillardeau
5 oysters on crushed ice with champagne raspberry vinegar, shallots lemon and fresh ginger.