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Wedding Dinner Menus at the Elysium Hotel

Elysium Hotel Wedding Menus

Meze - From the Earth

Minimum 12 people

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All items are served on the table to be shared



Cypriot village salad

Olives and assorted pickles

Assorted dips (tahini, tarama, tzatziki, hummus, and spicy cheese “Tyrokafteri”)

Marinated rocket with olive oil and fresh lemon juice

Smoked ham “Hiromeri” with “Kefalotyri” cheese

Warm pitta bread


Main Courses

Cypriot couscous “Pourgouri”

Meat balls

Halloumi cheese ravioli

From our charcoal grill

BBQ-style chicken, marinated with local herbs

Grilled halloumi, smoked pork “lountza”, and sausages from Paphos

Lamb chops marinated with garlic and thyme

Medallions of beef fillet with garlic butter

Pork tenderloin with red wine and coriander

Cyprus-style roasted potatoes

Grilled Mediterranean vegetables



“Galaktoboureko” custard in phyllo pastry


“Daktyla” stuffed pastry with nuts

Orange semolina cake

Chocolate brownies

Seasonal fruit tartlets

Candied fruit

Sliced fresh fruit

BBQ Meze

Minimum 12 people

 *  *  *  *  *  *  *


All items are served on the table to be shared



Traditional village salad with marinated feta cheese

Potato salad with crispy bacon and cornichons

Mediterranean seafood salad with black olives

Green asparagus with Italian vinaigrette

Cypriot dips: tahini, tarama, and tzatziki

Mixed pickled vegetables


Main Courses

Medallions of beef fillet with garlic butter

Lamb chops marinated with garlic and thyme

Pork and chicken grilled on the spit

Grilled halloumi cheese and smoked pork “Lountza”

Paphos sausages

Caul fat-wrapped “Sheftalies” sausages

Seafood kebabs with lemon and herbs

Cyprus-style roasted potatoes

Grilled Mediterranean vegetables



“Daktyla” stuffed pastry with nuts

Brownies with pecan nuts

Selection of seasonal fruit

Seasonal fruit tartlets



Apollo Menu - Buffet

Minimum 65 people


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Cold selection

Seared Smoked salmon, pickled cucumber, shaved asparagus, garden radish;

Traditional village salad with marinated feta cheese;

Potato salad with pickled red onion, garden peas, soft hen’s egg, shaved parmesan;

Chickpea salad, baby spinach, compressed cucumber, preserved lemon & mustard seeds;

Shrimp salad with avocado, charred corn, Mary rose sauce

Mediterranean seafood salad with black olives;

Roasted carrot crush, baked feta, carob syrup & toasted hazelnuts;

Caesar salad with rocket, crisp Parma ham & Parmesan shavings;

“Caprese” Salad with vine-ripe tomato & mozzarella;

Roasted garden aubergines, with tahini & parsley;

Selection of mixed garden greens, shaved fennel, orange & pomegranate.

Selection of dressings & condiments

Cypriot dips: tahini, tarama, tzatziki

Mixed pickled vegetables, red cabbage & fennel


Hot specialities

Roasted chicken breast, pearl onions, mushrooms, tarragon, sauce chasseur;

Confit duck, lentils, coriander, orange and honey dressing;

Medallions of pork, caramelized apple, grain mustard jus;

Braised beef shin, honey roast parsnips & heritage carrots;

Grilled salmon with braised fennel & saffron cream sauce;

Roasted young potatoes with butter & local herbs;

Baked truffle ‘Mac n Cheese’ parsley & parmesan crumb (V)

Seasonal garden vegetables (V), Basmati rice (V)


Carving station

Roast shoulder of lamb, Roasted leg of pork

Selection of mustards, applesauce, red wine sauce & mint sauce



Cyprus sweets, Mango & Coconut shots, White Chocolate Gateau, Salted caramel & dark chocolate cake,

Pistachio & White chocolate Entremets, Blueberry cheesecake, Tiramisu, Fruit tarts, Seasonal fruit,

Chocolate fountain with fruit skewers, and Platter with local & international cheeses

Gala Dinner Menu Selector  


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Please select one starter, one main and one dessert for you entire party to create a 3 course menu. All dietary requirements will be catered for and an additional vegetarian option will be given once your menu has been selected


Minimum 15 guests / Maximum 150 guests

3 course menu





Smoked beetroot carpaccio, burrata, Cypriot orange, micro chard (V)



Asparagus, parmesan pannacotta, truffle dressing, pickled mushrooms (V)



Artisan tomatoes, basil, black olive, baked feta (V)



Pan roast scallop, cauliflower puree, pickled carrots, anise & orange reduction


Smoked Salmon

Seared smoked salmon, pickled cucumber, whipped cods roe, horseradish granite


Taste of the sea

Ballotine of salmon rolled in soft herbs, crab remoulade, Crisp tempered oyster, miso



Torched mackerel, heritage tomatoes, ciabatta crotons, cucumber flowers, fig pesto


Duck Egg

Crispy duck egg, asparagus, truffle pecorino, and aged coppa


Duck & foie gras

Confit duck & foie gras terrine, caramelised apple, toasted brioche


Beef Bresaola

Carpaccio of Beef Bresaola, celeriac remoulade, salt baked celeriac, truffle honey


Ballotine of Chicken & dates

Ballotine of Chicken, filled with dates and pistachio, endive leaf, apricot chutney






Chicken consommé, confit chicken wing, boudin blanc


Vichyssoise soup

Hot vichyssoise soup, ratte potatoes, local leeks



Pea velouté, soft poached quails’ eggs, mint oil



Celeriac soup, pickled mushrooms, shaved truffle



Lobster bisque, brandy cream, caviar





Poached fillet of Salmon, moules marinières garniture, young fennel, samphire


Sea bass

Pan seared sea bass, confit potatoes, pepper compote, lemon beurre blanc



Roasted fillet of halibut, char grilled artichoke, garden courgettes, parmesan cream



Poached monkfish rolled in black olive powder, bolletti bean & summer vegetable minestrone



Verde crusted cod, nero risotto, aubergine caponata


Rump of lamb

Rump of lamb, olive oil pommes purée, young leeks, salsa Verde, lamb jus



Roast rack of lamb, confit shin, courgette puree, local asparagus, lamb jus



Pan roast fillet of beef, roast shallot, spinach, carrot puree, garlic pommes purée, sauce bordelaise



The Elysium Coq-au-vin, with olive oil pommes purée, young kale



Crisp belly of pork, malt glazed cheek, caramelised onion & cider purée, potato terrine



Confit duck leg, braised red cabbage, hassle back potato, lentil duck jus



Pan roast gnocchi, pumpkin puree, pickled mushrooms, crisp kale, pumpkin seeds (V)



Garden pea risotto, feta cheese, black olives and pea shoots (V)





Strawberry cremeux, poached strawberries, fennel meringue shards, strawberry sorbet



Valrhona Chocolate fondant, garden bay leaf ice cream, salted caramel


Panna cotta

Fig leaf panna cotta, poached strawberries, candied kumquats



Moist pistachio cake, raspberries, white chocolate granite



Lemon posset, pistachio ‘sponge’, basil sorbet



Pear & star anise tatin, pear William ice cream



Dark chocolate brownie, bailey’s mousse, Madagascan vanilla ice cream



Raspberry parfait, roasted butter granola, carob syrup, yoghurt macaroon


Choose 3 courses from the above

**Note that a four and five course menu can be create from the selections above at a supplement**

**Vegan & Gluten Free options available**

Other Menu Options Available on request and at a supplement
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