Cyprus wedding couples testimonials on Cyprus Dream Weddings
Wedding Dinner Menus at Aphrodite Hills

Aphrodite Hills Wedding Menus

Traditional Cyprus Meze

(minimum 20 people)

 *  *  *  *  *  *  *


Grilled Paphitiki Pitta with Oregano

Village Bread with Prozimi

Koullouri with Mastiha & Mechlepi


Cold Starters & Dips

Traditional Village Salad with Feta Cheese

Tzatziki, Tahini, Houmous, Eggplant Dip, Fava Bean Dip

Black Olives, Green Olives Tsakistes

Lemon Wedges


Hot Starters

Koupepia - Stuffed Vine Leaves

Grilled Halloumi

Grilled Loukaniko & Lountza

Grilled Garlic Mushrooms

Yiouvetsi - Pasta with Vegetables & Anari Cheese

Fried Pork Meatballs

Feto Mpoukies - Feta Parcels


Main Dishes

Beef Stifado

Pork Souvlakia & Sheftalia

Grilled Chicken Kebabs

Grilled Pork Belly Krasato

Lamb Kleftiko

Potatoes Antinaktes - White Wine & Coriander

Seasonal Traditional Vegetables



Selection Cyprus Desserts

Local Fruits

Happily Ever After

BBQ Wedding Buffet

Refreshing Salads

Tomato & Onion Salad with Feta & Oregano

Green Salad tossed with Ranchero Dressing

Avocado, Pink Baby Shrimps, Celery & Mango

Village Salad with Feta Cheese


Dips & Dressings

Taramasalata, Tahini, Tzatziki, Houmous, Roasted Pepper Dip,

Selection of Pickled Vegetables, Olives

Honey Mustard Dressing, Balsamic Vinaigrette,

Mayonnaise Dressing, Marie Rose Sauce


Bread Station

Selection of Homemade Rolls Grilled Pitta Bread,

Cyprus Bread with Olive & Oregano


From the Grill – Live Cooking

Three types of Sausages

Marinated Tandoori Chicken Skewers

Marinated Ginger Beef Rib Eye Steak

Cajun BBQ Pork Spare Ribs

Chopped Fillet Burgers

Tennessee Grilled Fillet of Grouper

Marinated Baby Lamb Chops



Jacket Potatoes

Grilled Tomatoes, Eggplants & Spring Onions

Corn on the Cob

Mustard Station & Sauces



Fruit Charlotte

Pear Tart




Baked Cheese Cake

Panna Cotta

Fresh Fruits



Minimum number of 40 guests is the requirement to serve the above BBQ Menu on a Buffet.

For under 40 guests this menu will be served family style

True Love Wedding Buffet

(minimum 50 people)

 *  *  *  *  *  *  *

Cold Displays

Smoked Salmon Wrap with Philadelphia Cheese & Avocado

Antipasti Platter with Charcuteries & Grilled Vegetables

Tortilla de Patatas with Chorizo Sausage

Eggplant Tempura with Sesame Seeds, Tomato Relish

Shots of Melon Gazpacho with Mint



Village Salad

Beetroot, Apple, Orange Segments & Pomegranate Salad garnished with Peanuts

Spinach & Rocket Salad with Brie Cheese, Citrus Dressing

Szechuan Noodle Salad

Crab & Pineapple Salad with Iceberg Lettuce & Cashew Nuts

Potato Salad



Balsamic Vinaigrette

French Dressing



Eggplant Dip


Preserved Lemons




Pitta Bread

French Baguette




Slow-Roasted Pepper-Crusted Leg of Lamb

with Pecorino Cheese, Lamb Jus


Heated Lamps

Tandoori Chicken Wings

Honey Glazed Gammon, Pineapple Sauce


Main Dishes

Beef Bourguignon with Mushrooms, Bacon & Shallots

Grilled Chicken Skewers with Yogurt & Garlic

Salmon & Grouper Medallions on Leek & Pepper Ragoût, Saffron Sauce

Penne Pink Vodka Sauce with Rocket & Black Olives

Seasonal Vegetables

Cumin & Almond Basmati Rice Pilaf

Baby New Potatoes with Lemon & Thyme




Pear Tart

Black Forest Gâteau

Blood Orange Bavarois

Baked Cheese Cake with Forest Fruits

Strawberry Mousse in Glasses


Savarin aux Fruits


Lemon Meringues

Fruit Display

Cherish Wedding Buffet

(minimum 50 people)

 *  *  *  *  *  *  *


Cold Decorated Displays

Italian Antipasti Corner accompanied by

Grilled Vegetables & Chutneys

Stuffed Vine Leaves

Tomato Mozzarella

Vitello Tonnato with Ciabatta Croutons

Grilled Eggplant Rolls with Anari Cheese, Pine Nuts & Herbs,



Village Salad with Feta Cheese

Beetroot, Potato & Pickled Egg Salad

Mushrooms à la Greque

Caesar Salad with Cherry Tomatoes & Pomegranates

Prawn Salad with Chicory & Cashew Nuts

Potato Salad


Dips & Accompaniments

Cocktail Sauce, Thousand Island, Tartar, Mayonnaise

Tahini, Taramasalata, Houmous, Tzatziki, Guacamole,

Blue Cheese, Caesar Dressing

Black Olives, Green Olives, Olive Tapenade

Vinaigrette, Balsamic Vinaigrette, Ladolemono, French Dressing


Bread Display

Variety of Homemade Bread Rolls & Local Bread


Carving Station

Crusted Slow-Roast Beef Strip Loin,

Mushroom Sauce & Béarnaise Sauce


Heat Lamps

Spring Rolls, Plum Sauce

Chicken Fajitas, Sour Cream Dip


Main Dishes

Roast Leg of Lamb filled with Halloumi & Ratatouille

Tian of Vegetables

Ancient Greek-style Pork Belly braised in Red Wine

Herb Crusted Chicken Breast filled with

Mozzarella & Sun-dried Tomatoes

Seafood Penne with Prawns & Black Shell Mussels,

Pink Vodka Sauce

Duo of Poached Salmon & Baked Grouper Medallions, Teriyaki Sauce

Vegetarian Lasagne

Seasonal Vegetables

Egg Fried Rice

Dauphinoise Potatoes


Dessert Buffet

Cheese Cake

Black Forest Gâteau


Charlotte aux Fruits

Crème Brûlée


Panna Cotta


Chocolate Orange Cake

Frutti di Bosco in Glasses

Seasonal Fresh Fruits

Gala Dinner Menu​ Selector  


 *  *  *  *  *  *  *



From the Sea


Lobster medallion with avocado kernel, green wood apple, chutney, arugula and baby green salad,

drizzled with mild wasabi and orange dressing

Stuffed ravioli with fricassee of scallops, mushrooms and baby artichokes, infused with lavender butter sauce

Roasted blue booster tail on asparagus ragout and grilled arrow tomato, mashed root celery, vanilla lobster foam

 Smoked salmon stuffed with mousse of smoked trout served with a horseradish tomato sauce

King prawn salad with lemon and ginger dressing


From the Earth


Goat’s cheese with grapes tart and fig compote on peppered honey jus, caramelized walnuts and rocket leaves

Mixed rice stuffed vegetables with parsley sauce

Artichoke and broad beans salad with vinaigrette of fresh herbs


Avocado with fresh vegetables and coriander cherry vinaigrette


From the Land


Black Angus beef carpaccio on rocket leaves, sun-dried tomato tapenade with olive mousse, parmesan biscuit


Foie gras terrine with crème blue and ice cream, fysalis confit and fig jam

Pan seared baby chicken, artichokes with mustard cream sauce



Main Course


From the Sea


Baked oven red mullet and silver sea bream fillets, wild baby new potato, glazed red beetroot and grilled zucchini, vanilla lemon emulsion


 Fillet of sole and salmon on a caviar sauce, steamed potatoes and baby spring vegetables

Red mullet with fried spinach, spring onion and olive puree, ink tagliatelle lemon and olive oil sauce


Fillet of salmon with lemon butter sauce, mini vegetable ratatouille and fresh oiled parsley potatoes


Fillet of sea bass with oranges and green peppercorns sauce, puree potatoes and seasonal vegetables


From the Land


Pan-fried chicken breast stuffed with mozzarella cheese and sun-dried tomatoes, herbed roasted potatoes, seasonal vegetables, thyme sauce


Chicken supreme with a light vermouth sauce, puree potatoes and spring baby vegetables


Roasted breast of duck with plum sauce, oven baked potatoes and red cabbage


Honey and orange marinated wild boar on port wine sauce, sweet potato and organic winter vegetables


Milk fed baby veal loin with thyme and peppercorn sauce, sweet potatoes, glazed vegetables





White chocolate mousse infused with orange sauce

Crumbled chocolate mousse served with wild berries salsa

 Apple tart with vanilla ice cream

Strawberry cake served with strawberry tartar

 Chocolate cake with wild berries

 White chocolate bavarois with raspberries and red berry coulis

Chocolate tart garnished with orange slices

Nougatine parfait with caramel sauce

Orange and chocolate terrine, served with strawberry coulis

 Chocolate cake with pecan nuts and walnuts marinated in Cherry brandy

Refreshing lime bavarois with citrus sauce

Walnut tart baklava and vanilla ice cream