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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

 

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

 *  *  *  *  *  *  *

 

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**

Other Menu Options Available on request and at a supplement