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
Starters
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
Dessert
“Galaktoboureko” custard in phyllo pastry
Baklava
“Daktyla” stuffed pastry with nuts
Orange semolina cake
Chocolate brownies
Seasonal fruit tartlets
Candied fruit
Sliced fresh fruit
BBQ Meze
Minimum 12 people
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All items are served on the table to be shared
Starters
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
Dessert
“Daktyla” stuffed pastry with nuts
Brownies with pecan nuts
Selection of seasonal fruit
Seasonal fruit tartlets
Profiteroles
Baklava
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
Desserts
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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FORMAL PLATED DINING
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
Starters
Beetroot
Smoked beetroot carpaccio, burrata, Cypriot orange, micro chard (V)
Asparagus
Asparagus, parmesan pannacotta, truffle dressing, pickled mushrooms (V)
Tomato
Artisan tomatoes, basil, black olive, baked feta (V)
Scallops
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
Mackerel
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
Soups
Consommé
Chicken consommé, confit chicken wing, boudin blanc
Vichyssoise soup
Hot vichyssoise soup, ratte potatoes, local leeks
Pea
Pea velouté, soft poached quails’ eggs, mint oil
Celeriac
Celeriac soup, pickled mushrooms, shaved truffle
Lobster
Lobster bisque, brandy cream, caviar
Mains
Salmon
Poached fillet of Salmon, moules marinières garniture, young fennel, samphire
Sea bass
Pan seared sea bass, confit potatoes, pepper compote, lemon beurre blanc
Halibut
Roasted fillet of halibut, char grilled artichoke, garden courgettes, parmesan cream
Monkfish
Poached monkfish rolled in black olive powder, bolletti bean & summer vegetable minestrone
Cod
Verde crusted cod, nero risotto, aubergine caponata
Rump of lamb
Rump of lamb, olive oil pommes purée, young leeks, salsa Verde, lamb jus
Lamb
Roast rack of lamb, confit shin, courgette puree, local asparagus, lamb jus
Beef
Pan roast fillet of beef, roast shallot, spinach, carrot puree, garlic pommes purée, sauce bordelaise
Chicken
The Elysium Coq-au-vin, with olive oil pommes purée, young kale
Pork
Crisp belly of pork, malt glazed cheek, caramelised onion & cider purée, potato terrine
Duck
Confit duck leg, braised red cabbage, hassle back potato, lentil duck jus
Gnocchi
Pan roast gnocchi, pumpkin puree, pickled mushrooms, crisp kale, pumpkin seeds (V)
Risotto
Garden pea risotto, feta cheese, black olives and pea shoots (V)
Desserts
Strawberry
Strawberry cremeux, poached strawberries, fennel meringue shards, strawberry sorbet
Chocolate
Valrhona Chocolate fondant, garden bay leaf ice cream, salted caramel
Panna cotta
Fig leaf panna cotta, poached strawberries, candied kumquats
Pistachio
Moist pistachio cake, raspberries, white chocolate granite
Lemon
Lemon posset, pistachio ‘sponge’, basil sorbet
Pear
Pear & star anise tatin, pear William ice cream
Brownie
Dark chocolate brownie, bailey’s mousse, Madagascan vanilla ice cream
Parfait
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**