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.

  • Pate

    homemade chicken liver pate with toast and wild berries sauce.

  • Tuna Tataki

    Avocado,green seaweed,teriyaki sauce.

  • Prosciutto

    Parma ham,fresh melon and Parmezan cheese.

  • Sea Bass Ceviche

    Lemon,tomato,salsa,coriander,chillies.

  • Smoked Salmon

    Rolled with cream cheese, capers, black pepper.

  • Fresh Oysters Gillardeau

    5 oysters, champagne raspberry vinegar, shallots, lemon.

  • Beef Carpaccio

    Beef slices, rocket leaf, Parmesan, white truffle.

  • Prawn Cocktail

    Shelled prawns, lettuce hearts, pickled quails egg, pink mayonnaise.

  • Cyprus dips(for 2)

    A combination of local dips,vegetables crudites,hot pitta bread.

  • Octopus Tartare

    Cooked octopus mosaiko fresh onions, capers,olive oil ,lemon juice and radish.

  • Snow Crab(250gr)

    King crab leg, seaweed salad, mayonnaise.

Salads

  • Vegetarian

    Village Salad

    Market greens, cherry tomatoes, cucumber, Kalamata olives, feta cheese.

  • Vegetarian

    Goats Cheese Salad

    Mixed leaves, dry figs, apple, walnuts, pomegranate & honey dressing.

  • Caesar Salad

    Lettuce, chicken, bacon, croutons, Parmesan flakes & Caesar dressing.

  • Seafood Salad

    King prawns, clams, octopus, scallops, black mussels, lime dressing.

  • Avocado Salad

    Mixed green, chicken, avocado, sweet com, peppers, tomato, gorgonzola cheese..

  • Nutrition

    Lettuce, sweet com, red beans, avocado, tomatoes, coriander, yogurt dressing, tortilla chips.

Hot Appetisers

  • Vegetarian

    Garlic Mushrooms

    Pan fried, garlic cream sauce.

  • Breaded Brie Cheese

    On Crispy apple salad with glazed forest fruit sauce.

  • Garlic King Prawns

    Pan seared, roasted garlic cream sauce.

  • Village Halloumi Cheese

    Grilled with village bread, honey, fig, tomato confit.

  • Coquilles Saint-Jacques

    King scallops, bok choi leaf, Parmesan sauce.

  • Duck Foie - Gras

    Brioche toast, apple chutney, sweet wine sauce.

  • Black Mussels

    Light tomato sauce, lemon grass, fresh ginger

  • Black Truffle Ravioli

    Parmesan and Truffle oil.

  • Soft Shell Crab

    Deep fried, mixed salad, black mayonnaise.

  • Garlic Bread

    Baked with mozzarella cheese or Plain.

  • Vegetarian

    Bruschetta

    Tomato, garlic, red onion, fresh basil.

  • Tomato Soup

    Fresh tomato soup, pesto crostini.

Cold Seafood Towers

  • The Silver

    6 Oysters Gillardeau

    6 Prawns

    6 Venus Clams

  • The Executive

    6 Oysters Gillardeau

    6 Prawns

    6 Venus Clams

    1 Snow Crab Leg (250gr)

    Half Lobster

  • Fish Trio

    Salmon ceviche, tuna tataki, sea bass tartare, seaweed salad, avocado.

  • Snow Crab(250gr)

    King crab leg, seaweed salad, ginger mayonnaise.

  • Fresh Oysters Gillardeau

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