Starters

Starters

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

  • Vegetarian

    Salmon Ceviche

    fresh fillet of salmon, lime juice, orange zest, red onion, mango, green apple

  • Buffalo Mozzarella

    on crispy romaine lettuce.

  • Chicken Liver Pate

    homemade chicken liver pate with toast and wild berries sauce.

  • Tuna Tataki

    yellowfin tuna on avocado compote, green seaweed salad, honey wasabi dressing.

  • Sea Bass Ceviche

    fresh sea bass,

  • Smoked Salmon

    with herbed cream cheese, capers, onions and green salad.

  • Fresh Oysters Gillardeau

    5 oysters on crushed ice with champagne raspberry vinegar, shallots lemon and fresh ginger.

  • Beef Carpaccio

    thin slices of beef fillet with rocket leaves, Parmesan flakes, white truffle vinaigrette.

  • Prawn Cocktail

    on crispy romaine lettuce,

  • Vegetarian

    Cyprus Dips (for 2)

    a combination of local dips, vegetable crudites, hot pitta bread.

  • Octopus Tartare

    a combination of local dips, vegetable crudites, hot pitta bread.

  • King Crab Leg (250gr)

    Cooked to perfection, olive oil & lemon juice.

Salads

  • Vegetarian

    Village Salad

    with mixed greens, lettuce, fetta cheese, tomato, cucumber, red onion, black olives and oregano vinaigrette.

  • Vegetarian

    Goats Cheese Salad

    rocket and spinach leaves, 14 goats cheese, sun dried tomatoes, figs, apple, walnuts, pomegranate and honey dressing.

  • Caesar Salad

    with romaine lettuce, chicken fillet, 14 crispy bacon, herbed croutons, Parmesan flakes

  • Seafood Salad

    with king prawns, salmon, scallops, 16 black mussels, avocado pears, sour cream

  • Avocado Salad

    mixed green salad with chicken, 15 avocado, onions, sweet corn, sweet peppers, tomato, gorgonzola cheese and olive oil dressing.

  • Prawn Salad

    mixed green salad with shelled prawns, 16 avocado, goji berries, flax seeds and caper dressing.

  • Quinoa Salad

    mixed green salad, quinoa, onions, sweet corn, cherry tomatoes, brie cheese, red beans and asparagus.

Hot Appetisers

  • Vegetarian

    Garlic Mushrooms

    pan fried mushrooms with creamy garlic sauce on toasted bread.

  • Breaded Brie Cheese

    on crispy apple salad with 12 glazed forest fruit sauce.

  • Garlic King Prawns

    with white wine, garlic and cream sauce.

  • Village Halloumi Cheese

    grilled with bread, honey and balsamic dressing, salad.

  • Coquilles Saint-Jacques

    pan seared king scallops, on bok choy veg. Parmesan cheese and English mustard creamy sauce.

  • Duck Foie - Gras

    fig compote on brioche toast, muscat wine butter sauce.

  • Black Mussels

    in light tomato soup flavoured with lemon grass.

  • Salmon Ravioli

    creamy cheese sauce,

  • Garlic Bread

    freshly made with mozzarella cheese or Plain.

  • Bruschetta

    with chopped tomato, garlic, red onion, and fresh basil drizzled with virgin olive oil.

  • Vegetarian

    Tomato Soup

    with fresh basil crostini,

  • Soup of the Day

    please ask a member of our team.

Cold Seafood Towers

  • For 2 Person

    6 Oysters Gillardeau

    6 Prawns

    6 Clams

  • Executive For 2 Person

    6 Oysters Gillardeau

    6 Prawns

    6 Clams

    1 King Crab Leg

    Half Lobster

  • King Crab Leg (250gr)

    Cooked to perfection, olive oil & lemon juice.

  • Fresh Oysters Gillardeau

    5 oysters on crushed ice with champagne raspberry vinegar, shallots lemon and fresh ginger.