What is Christmas?
It is tenderness
for the past, courage for the present,
hope
for the future.
It is a fervent wish that
every cup may overflow
with blessings
rich and eternal, and that every path may lead to peace.
~ AGNES M. PHARO
Our valued guests;
our dear friends,
We warmly welcome you to the most festive of seasons at the Elysium. We are honored that you have chosen to spend these joyful days with us. Our talented team has been working hard to ensure a magical experience for our guests, in an atmosphere bursting with warmth and good cheer, where every moment sparkles with joy and laughter. For us, Christmas means a warm sense of nostalgia, a time of togetherness, and, of course, a firm belief in the magic and wonder of the season. Our Christmas and New Year’s celebrations have been planned with comfort and indulgence in mind. From our extravagant, glittering decor that welcomes you to a luxurious stay, to our carefully crafted holiday menus and eclectic program of events, you will find that the festivities are boundless. Read on for a glimpse of what to expect this Christmas in your home away from home, and we look forward to celebrating these magical moments with you.
Christos Papamiltiadous
General Manager
ELYSIUM CH R ISTM AS SPE CI A L S
GIFT VO U C H E R S
THE AFTERNOON T E A VO U C H E R
Often, the most powerful and profound
The epitome of decadence, the Elysium’s
gift is that of time: to relax, rejuvenate,
Afternoon Tea is an occasion unto itself.
and indulge in the finer things in life. With a voucher for two priced at just €38 The Elysium’s exclusive Gift Vouchers
you can enjoy our Afternoon Tea, which
provide just that!
comprises a luxurious three-tiered array
A range of customisable gift vouchers
sandwiches and warm, fluffy raisin scones
of gourmet delights, from quaint finger are available for both food and beverages
with jam and clotted cream, to divine
and the spa, delivered in a beautiful
French tarts, pastries and mini desserts.
envelope as a thoughtful gesture for anyone special in your life, from colleagues
Completing this symphony of the senses
and friends to beloved family.
is a selection of the world’s finest teas and coffee roasts as the perfect accompaniment.
These are also available through the Elysium website www.elysium-hotel.com.
Served between 12:00 and 18:30hrs.
Opium Health Spa
FESTIVE SPARKLE PACK AGES Forsake the chaos of last minute Christmas shopping and preparations, and step into our sanctuary of serenity instead. Spoil yourself or a loved one with one of our Opium Health Spa special treats, designed to pamper and promote total well-being. Let your festive sparkle shine! These packages have been carefully crafted to make you feel fabulous this Christmas. As an extra treat, you will receive a free ESPA product as a gift to take home, and enjoy a hot festive drink following your treatment in our relaxation room! The Opium Health Spa offers a unique selection of luxurious treatments to relax and rejuvenate the mind and body. Enjoy our complimentary facilities, including sauna and indoor pool, operational between 07:00 and 20:00hrs. Please pre-book your treatment with the Opium Health Spa Reception on extension 5013 or via email at spa@elysium.com.cy.
ALL WR APPED UP C H R I S T M A S H O L I DAY BLISS
90 minutes – €145 Light Body Brush an Exfoliation
150 minutes – €210
(30 minutes)
ESPA Back of Body Hot Stone
ESPA Body Wrap
60 minutes)
(30 minutes)
ESPA Inner Beauty Facial
Indian Head Massage or Eye Lift
(60 minutes)
Treatment while wrapped
ESPA Eye Lift Treatment
ESPA Back, Neck & Shoulder Massage
(30 minutes)
(30 minutes)
F E S T I V E G LOW 120 minutes – €185 ESPA Salt & Oil Scrub (30 minutes) ESPA Inner Calm Massage or Inner Beauty Facial (60 minutes) Indian Head Massage (30 minutes)
T I M E TO S PA R K L E €30 Conditioning Hair Treatment Wash & Blow Dry Massage (30 minutes)
THE ELYSIUM’ S SPE CI A L SE ASONA L ACTI V ITIE S
With our Compliments Angels Kids Club Fun
Children are invited to come and play under our experienced staff members’ watchful eye. From drawing and creating, to engaging in exciting games, our younger guests are sure to have fun and make lifelong friends in the process! A detailed programme of activities is available at Angels Kids Club, which welcomes children aged 3 to 12.
Exploring Paphos Made Easy!
With its milder temperatures and sun-kissed days, Paphos is ideal for exploring at Christmas time! Our complimentary shuttle bus service will run at 10:00, delivering guests to the heart of the Old Town – perfect for perusing the market (agora) and the host of boutique shops selling traditional, handmade goods – as well as Paphos’ famed harbour, the site of the Medieval Castle and Archaeological Park, and home to the world-revered mosaics.
Introducing… Ely Bear!
Behold the breath-taking views, invest in a treasured holiday keepsake, and snap a few pictures for good measure, because exploring Paphos has never been easier. Book your place on our free shuttle bus now via Guest Services or Reception!
Fun-loving and friendly Ely Bear is all about celebrating life, and what better time to do so than the festive season!
10:00 Book via Guest Services or Reception
Places are limited, so please book your session with Angels Kids Club. Please see our program for opening hours.
You may be lucky enough to spy her around the hotel… if you do, she would love to meet you and take a festive photo with you. Don’t be shy, say hello!
Saturdays & Sundays Café Occidental Treats
Our pastry chefs will be preparing a variety of delights for our guests to enjoy on a pleasant winter’s afternoon. A selection of crepes, waffles and caramelised nuts will be available, with different options on select days. Available Saturdays and Sundays Between 11.12.2021 - 02.01.2022
December 24 Christmas Carols
Nothing inspires cheerfulness and joy, or recalls fond festive memories quite like music does. So join us in welcoming the Orphean Singers of Paphos, and sing along as they perform a set of classic Christmas carols. Friday, December 24 18:30hrs Café Occidental
Music, Wine and Good Cheer
Our guests are like family, and what better time to celebrate family than at Christmas? The Elysium Management warmly invites you to share a “festive cheers” with us this Christmas Eve, complete with mulled wine and music. Friday, December 24 18:30hrs The Lobby
December 25 Santa Claus is Coming to Town…
Father Christmas, Santa Claus, Saint Nicholas, or – as he is known in Cyprus – Saint Basil. This very important visitor answers to a lot of names, but his goal is singular: to bring cheer and happiness to people young and old, all over the world. And luckily for our guests, Father Christmas always makes a priority stop at the Elysium! Our younger guests are invited to join us to meet the man of the season and open their present! Christmas Day 11:00hrs The Hotel Lobby
December 27 Traditional Cyprus Comes to Life
Immerse yourself in Cyprus culture and watch the island’s traditions come to life. Visit the village of Letymbou in the lowlying hills of Paphos to meet with Mrs. Sophia, who will give you an inside look at the making of halloumi cheese, and traditional village bread baked to perfection in her wood-burning oven. Please contact Guest Relations via extension 7003 for details of costs and to reserve your place 48hrs in advance. Monday, December 27 Bus departs at 10:00hrs
December 31 & January 1 Morning Walks by the Beach & New beginning Yoga Class
Join our fitness instructor for an invigorating morning walk along the beachside trail, from the hotel to the lighthouse on the last morning of the year. Begin the new year with Vinyasa yoga and start 2022 with glowing energy. Friday, December 31 08:00hrs Morning Walk Saturday, January 1 10:00hrs: New Begining Yoga Class
Lives Christmas Eve
Hovig – Basilica Ballroom Christmas Day
Radik & Laoura – Epicurean Restaurant Violinist Alex – Lemonia Restaurant New Year’s Eve
Hovig – Epicurean Restaurant Maestro Nikolas Mavreshis & his band – Basilica Ballroom Russian Christmas
Radik & Laoura – Epicurean Restaurant
WINES FROM AROUND THE WORLD - SPIRITS CHAMPAGNE - CHARCUTERIE - DELICATESSEN CHEESES - GIFTS - CHOCOLATES - ACCESSORIES
AD
NEW LOCATION: AYIOU THEODOROU 5, PAPHOS - TEL: 96 540 520 OPENING: MONDAY 10:00 - 19:00, TUESDAY TO SATURDAY 10:00 - 23:00
Labyrinthus winebar
information@wineandmore.com.cy
labyrinthosbywineandmore
www.wineandmore.com.cy
R E S E RVAT I O N S For reservations, please contact us on 2684 4444 or via email at reservations@elysium.com.cy One of our team members will be happy to assist you in making your reservation for one of our festive events. Please note that in order to confirm your booking, full pre-payment will be necessary. We can assist you with this by sending a JCC link or this can be done at the hotel directly. Due to the fluctuating COVID-19 situation and subsequent safety measures, some events are subject to change. This may mean a change in the time, a reduction in the number of guests allowed to attend, or even a cancellation. If these changes affect your reservation in any way, we will ensure you are fully refunded.
D R E S S CO D E For all festive events a smart casual dress code is required by everyone and no shorts, distressed jeans or open shoes are accepted for gentleman.
TICKETS For Christmas lunch and New Year’s Eve there will be tickets that will be prepared for each booking. It is essential that you bring these tickets with you on the day in order to get access to the dinner venue. Once full payment is received the ticket will be prepared for collection at the hotel.
MENUS
CHRISTM AS EVE GA L A DI N N ER
BASILICA BA LLROOM
Friday, December 24, 2021
C H R I S T M A S E V E , 24 .1 2 . 2 1 BASILICA BALLROOM
A PPE T I Z E R S Chicken liver parfait, kumquat and Vanilla Beef carpaccio, horseradish and potato cream
F ROM T H E S OU P K ET TLE
Selection of cured meats and pickles Globe artichokes filled
Celeriac velouté, winter truffle
with parmesan mousse, wild rocket
and chives
Celeriac mousse, pickled wild mushrooms, tarragon soil Home smoked salmon, compressed cucumber, keta caviar
F ROM T H E L A N D
Octopus cooked in red cabbage, salted grapes
Grilled New Zealand lamb cutlets,
Red snapper ceviche, pickled shallots,
ratatouille of vegetables, black olive
mango, coriander
and marjoram jus Ballontine of chicken, pistachio, prune stuffing, light chicken jus Medallions of beef fillet,
SA LA DS
roasted baby potatoes, red onion jus Slow roasted belly of pork,
Young potato salad
creamed savoy cabbage
with mustard mayonnaise
and caraway seedsand
Artichoke, cinnamon roasted mushroom salad Chicory, walnut, pear and gorgonzola Seafood salad, with dill and
F ROM T H E SE A
pernod dressing Baby spinach, blue cheese & bacon
Baked pave of sea bass, roast fennel,
Pickled shaved fennel and tomato salad
citrus beurre blanc
Selection of mixed garden greens
Mediterranean seafood ragout,
and vegetables
lobster and dill bisque
Selection of dressings and condiments Cypriot dips: tahini, tarama, tzatziki Mixed pickled vegetables
D I N N E R S TA R T S AT 2 0 : 0 0 H R S | € 1 01 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 2 2 : 0 0 H R S
C H R I S T M A S E V E , 24 .1 2 . 2 1 BASILICA BALLROOM
AC C OM PA N I M E N T S Steamed winter vegetables,
A S W E E T C ONC LUSION
with honey butter and vanilla Celeriac and pumpkin gratin
Ice cream and condiments
Roast globe artichoke hearts
Chocolate fountain
with truffle vinaigrette
with dipping pleasures
Steamed young potatoes,
Seasonal sliced fruits
black olive and basil
Chesnut and cassis mille feuilles
Hassleback potatoes
Mascarpone and mandarine pavlovas
Vegetarian lasagna, baked
Bouche with bitter chocolate mousse
with cheese sauce
and raspberry cremeaux
Pilaf rice with herbs
Toffee and cinnamon peanut pie
and sun-dried tomatoes
Dulcey and bitter orange layer cake Lemon and basil meringue tarte Pistachio and strawberry victoria cake
C A RV E RY S TAT ION
Choux religious after eight Chocolate and prosecco fritters Warm traditional apple strudel
Roasted loin of venison, juniper and rosemary crust Roast loin of pork and
C H E E SE SE L E C T ION
caramelized apple sauce Whole roasted duck, orange
Selection of International
and commandaire sauce
and local cheeses
Vegan nut roast
Dried fruits, grapes, chutneys,
An assortment of hot and cold sauces
and autumnal nuts
to accompany our carvery
D I N N E R S TA R T S AT 2 0 : 0 0 H R S | € 1 01 . 0 0 P E R P E R S O N
C H R I S T M A S E V E , 24 .1 2 . 2 1 AT B A S I L I C A B A L L R O O M
H OV I G LIVE
Enlivening the festive season with musical style and flair, famed Eurovision song contest singer, Hovig, will be making our five-star hotel his home over the coming weeks, performing a rich repertoire of international hits for our guests.
His first performance will take place on Christmas Eve at the Basilica Ballroom. Join us for a night of musical harmony, and Christmas joy and peace.
FO R R E S E R VAT I O N S CO N TAC T 2 6 8 4 4 4 4 4 O R E M A I L R E S E R VAT I O N S @ E LYS I U M .CO M .C Y
CHRISTM AS EVE M EN U
R ISTOR A N T E BAC C O
Friday, December 24, 2021
C H R I S T M A S E V E , 24 .1 2 . 2 1 R I S TO R A N T E B AC C O
T O C HO O SE A M USE B OUC H E Foie gras brûlée,
Poached half lobster, roast and pickled fennel, orange and bergamot sabayon
berry tuille, pickled winter berries
or Roast breast of duck, apple tatin, local pumpkin, Cypriot honey and lavender jus
T O S TA RT Wild game terrine, pancetta and green olive croute, chanterelle mushrooms
T O I N DU L GE Bitter chocolate mousse with chocolate
T O F OL L OW
leaves, pear and Armagnac compote, blood orange sorbet, caramelized almond cannoli
Chestnut velouté, cannelloni of chicken, black truffle
T O F I N I SH S OR BE T C OU R SE
Freshly brewed coffee or tea Pralines
D I N N E R S TA R T S AT 1 9 : 3 0 H R S | € 9 8 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 2 1 : 3 0 H R S
CHRISTM AS DAY LUNCHEON BUFFET
EPICUR E A N & LEMON I A R E STAU R A N T
Saturday, December 25, 2021
C H R I S T M A S DAY, 2 5 .1 2 . 2 1 E P I C U R E A N & L E M O N I A R E S TAU R A N T
F I SH A N D SH E L L F I SH S TAT ION A PPE T I Z E R S
Ballontine of salmon, nori, keta caviar Loch fin salmon gravadlax bar, filled with our home cured salmon delights
Wild game terrine, with apricot chutney
Green lip mussels
Smoked duck, pickled cherry’s, polenta
Fin de Claire oysters,
Parsnip mousse, wild mushrooms,
with a selection of dressings
tarragon emulsion
In shell tiger prawns
Winter pumpkin, truffle goats’ cheese,
King scallops marinated
toasted oats
in samphire and ponzu
Poached lobster, tiger prawn, sweetcorn panna cotta Selection of cured and smoked meats
S USH I S TAT ION Nigiri, Maki and California rolls freshly
SA LA DS
prepared by our sushi chef
Burrata, heritage tomatoes, basil and black olives Winter greens, sour cream, chard onions
F ROM T H E S OU P K ET TLE
Brussel sprout, young potatoes and broad bean salad
Wild mushroom and truffle soup, Swiss
Beetroot and rhubarb salad,
cheese croutons
with walnuts and gorgonzola Salad of green asparagus, gem lettuce and shaved parmesan cheese Selection of mixed garden greens
F E S T I V E DE L IGH T S F ROM T H E L A N D
and vegetables Selection of dressings and condiments
Oven roasted breast of free-range
Cypriot dips: tahini, tarama, tzatziki
chicken, wild mushrooms,
Mixed pickled vegetables
Madeira and truffle jus Tenderloin of pork, caramelized apples, grain mustard jus
LU N C H EO N S TA R T S AT 1 2 : 3 0 H R S | € 8 3 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 1 5 : 0 0 H R S
C H R I S T M A S DAY, 2 5 .1 2 . 2 1 E P I C U R E A N & L E M O N I A R E S TAU R A N T
F E S T I V E DE L IGH T S F ROM T H E SE A
Pan roast gnocchi, pumpkin, goats’ cheese and hazelnut Pan seared beef ribbons in peppercorn
Steamed fillets of sea bass,
and brandy sauce
samphire and clams Atlantic cod with soft herb crumb, champagne and caviar sauce
PA S TA S TAT ION A selection of our homemade pasta
AC C OM PA N I M E N T S
with the sauce of your choice
Goose fat roast potatoes, garden thyme Creamy potato puree with green onions Braised red cabbage,
A S W E E T C ONC LUSION
raisins and cinnamon Brussels sprouts with smoked bacon
Flambéed Christmas pudding
lardons and chestnuts
Ice cream and condiments
Truffle honey roasted carrots,
Chocolate fountain
parsnips and beetroot
with dipping pleasures
Chestnut and mushroom rice
Seasonal sliced fruits
Brioche bread sauce
Champagne and lime
Yorkshire puddings
strawberry bouche
Pigs in blankets
Hazelnut and caramel cinnamon tarts After eight mint chocolate delice Vanilla and orange sliced Victoria cake Golden prosecco panna cotta
C A RV E RY S TAT ION
Pear and caramel quenelle cake Red berries and mascarpone
Traditional bronze roast turkey
cheesecake
on the crown, with sage,
Almond and passionfruit pie
onion and chestnut stuffing Honey baked ham, studded with cloves Beef fillet “Wellington” with truffle mushroom duxelles
C H E E SE SE L E C T ION
Wild mushroom, truffle and tofu ‘Wellington’
Selection of International
Slow braised leg of lamb rosemary and
and local cheeses
garlic studded
Dried fruits, grapes, chutneys,
An assortment of hot and cold sauces
and autumnal nuts
to accompany our carvery
LU N C H EO N S TA R T S AT 1 2 : 3 0 H R S | € 8 3 . 0 0 P E R P E R S O N
C H R I S T M A S DAY, 2 5 .1 2 . 2 1 AT E P I C U R E A N R E S TAU R A N T
RADIK L AU R A
&
Celebrate Christmas Day with us. Diners enjoying our indulgent Christmas buffet in the elegant
Epicurean Restaurant will be treated to the sounds of Radik and Laoura on the guitar and violin.
FO R R E S E R VAT I O N S CO N TAC T 2 6 8 4 4 4 4 4 O R E M A I L R E S E R VAT I O N S @ E LYS I U M .CO M .C Y
N E W Y E A R’S E V E GA L A BU F F ET
BASILICA BA LLROOOM &EPICU R E A N R E STAU R A N T Friday, December 31, 2021
N E W Y E A R ' S E V E , 3 1 .1 2 . 2 1 B A S I L I C A B A L L R O O M & E P I C U R E A N R E S TAU R A N T
A PPE T I Z E R S Artichoke hearts with sundried tomatoes, olives and soft herbs Baby mozzarella, with vine tomatoes and basil pesto Celeriac mousse, pickled wild mushrooms, tarragon oil
F I SH A N D SH E L L F I SH S TAT ION
Crisp filo prawns, siracha mayonnaise Sweetcorn panna cotta,
Loch fin salmon gravadlax bar, filled
crab, coral ‘sponge’
with our home cured salmon delights
Prawn Cocktail
New Zealand green lipped mussels Fin de Claire oysters, with a selection of dressing In shell tiger prawns
SA LA DS
Octopus marinated in balsamic and basil
Asparagus and rocket salad with shaved parmesan cheese Young potato salad, grain mustard
S USH I S TAT ION
and crispy prosciutto Frisée lettuce with organic goat's
Nigiri, Maki and California rolls freshly
cheese and soft-boiled hen’s eggs,
prepared by our sushi chef
toasted hazelnuts Grilled Mediterranean peppers, rosewater yoghurt Selection of mixed garden greens Selection of dressings and condiments Cypriot dips: tahini, tarama, tzatziki Mixed pickled vegetables
E P I C U R E A N R E S TAU R A N T:
BASILICA BALLROOM:
D I N N E R S TA R T S AT 1 9 : 3 0 H R S
D I N N E R S TA R T S AT 2 0 : 3 0 H R S
€135.00 PER PERSON
€135.00 PER PERSON
L A S T F O O D O R D E R AT 2 2 : 0 0 H R S
L A S T F O O D O R D E R AT 2 2 : 3 0 H R S
N E W Y E A R ' S E V E , 3 1 .1 2 . 2 1 B A S I L I C A B A L L R O O M & E P I C U R E A N R E S TAU R A N T
C H A RC U T E R I E A N D C OL D M E AT S SE L E C T ION Selection of game and meat terrines Selection of cured charcuterie, truffle
F ROM T H E SE A
honey and dried fruits Cured ham ‘pata negra’
Teriyaki glazed fillet of salmon, bok choy, ginger, water chestnuts Baked cod, shellfish bisque, clams and samphire
F ROM T H E S OU P K ET TLE Lobster bisque flavoured with brandy,
AC C OM PA N I M E N T S
caviar cream Roasted winter vegetables and rosemary
F ROM T H E L A N D
Dauphinoise potatoes with garlic and cream Truffled cauliflower cheese
Venison fillet, red wine and juniper jus
Oven roasted young potatoes
with celeriac and carrots
with garlic and thyme
Breast of chicken, forest mushroom
Lemongrass steamed basmati rice
ragout, tarragon oil Pork belly, confit baby potatoes, calvados and sage
E P I C U R E A N R E S TAU R A N T: D I N N E R S TA R T S AT 1 9 : 3 0 H R S | € 1 3 5 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 2 2 : 0 0 H R S
N E W Y E A R ' S E V E , 3 1 .1 2 . 2 0 B A S I L I C A B A L L R O O M & E P I C U R E A N R E S TAU R A N T
A S W E E T C ONC LUSION Ice cream and condiments Chocolate fountain
C A RV E RY S TAT ION A N D L I V E C O OK I NG
with dipping pleasures Seasonal sliced fruits Chesnut and ricotta mandarin buche Raspberry and yuzu meringue pie
Roasted fore rib of beef, red wine sauce
Chocolate and apple tatin tart
Roast rack of lamb, mint jus
Manjari chocolate and cranberries
An assortment of hot and cold sauces
black forest
to accompany our carvery
Opalys and spicy mango delice
Seared Foie gras, caramelized pear,
Praline and espresso cake
brioche croute
Blueberry and limoncello shots
Squid ‘Linguine’, fish velouté, chive oil
Kumquat and grapefruit jelly topped with mandarin curd Passionfruit chocolate millefeuilles
PA S TA S TAT ION Selection of our homemade pasta with a sauce of your choice
C H E E SE SE L E C T ION Selection of International and local cheeses Dried fruits, grapes, chutneys, and autumnal nuts
BASILICA BALLROOM: D I N N E R S TA R T S AT 2 0 : 3 0 H R S | € 1 3 5 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 2 2 : 3 0 H R S
N E W Y E A R ' S E V E , 3 1 .1 2 . 2 1 IN BASILICA BALLROOM
MAESTRO
N I KO L A S M AV R E S H I S & HIS BAND
Maestro Nikolas Mavreshis, famed for composing some of the greatest hits in the Greek repertoire, along with his select singers, are sure to give you a night to remember at the Elysium,
performing a mix of Greek Pop music to welcome the New Year in a true celebratory fashion.
FO R R E S E R VAT I O N S CO N TAC T 2 6 8 4 4 4 4 4 O R E M A I L R E S E R VAT I O N S @ E LYS I U M .CO M .C Y
N E W Y E A R ' S E V E , 3 1 .1 2 . 2 1 AT E P I C U R E A N R E S TAU R A N T
H OV I G LIVE
Enlivening the festive season with musical style and flair, famed Eurovision song contest singer, Hovig, will be making our five-star hotel his home over the coming weeks, performing a rich repertoire of international hits for our guests.
His last performance will take place on New Year’s Eve in the Epicurean restaurant for a night full of international lively hits to welcome the New Year in style.
FO R R E S E R VAT I O N S CO N TAC T 2 6 8 4 4 4 4 4 O R E M A I L R E S E R VAT I O N S @ E LYS I U M .CO M .C Y
NEW YEAR’S EVE GALA DINNER MENU
R ISTOR A N T E BAC C O
Friday, December 31, 2021
N E W Y E A R ' S E V E G A L A D I N N E R , 3 1 .1 2 . 2 1 R I S TO R A N T E B AC C O
A M USE B OUC H E
T O C HO O SE (Venison or Dover Sole)
Eggnog, poached pear, Gorgonzola
Roast loin of venison, braised radicchio, celeriac orange and vanilla jus
or Poached Dover sole, charred prawns,
QUA I L
clams and mussels, roasted leeks and chive potato
Smoked quail breast, aromats of cinnamon and hazelnuts, quince compote, granola
A RT IC HOK E
S A I N T I N DU L GE Raspberry inspiration chocolate millefeuille, cranberry and pistachio
Artichoke velouté,
layer cake, Limoncello
Salmon gnocchi
and lemon leaves sorbet
S OR BE T C OU R SE
T O F I N I SH
Rosé prosecco sorbet
Freshly brewed coffee or tea Pralines
D I N N E R S TA R T S AT 1 9 : 3 0 H R S | € 1 1 5 . 0 0 P E R P E R S O N L A S T F O O D O R D E R AT 2 1 : 4 5 H R S
NEW YEAR'S DAY LUNCHEON
EPICUR E A N R E STAU R A N T
Saturday, January 1, 2022
N E W Y E A R ' S DAY LU N C H EO N , 01 . 01 . 2 2 E P I C U R E A N R E S TAU R A N T
A PPE T I Z E R S Selection of Italian anti-pasti and marinated vegetables Tuna carpaccio with sauce gribeche Seafood Ceaser salad Chicken liver parfait, spiced quince chutney
C H E E SE SE L E C T ION Selection of international and local cheeses Dried fruits, grapes, fruit chutney and autumnal nuts
SA LA DS Roast heritage carrots, with harissa and rose
F ROM T H E S OU P K E T T L E
Potato salad with almonds and capers
White onion soup
Asparagus with rucula and shaved parmesan cheese Mozzarella with sun-dried tomatoes, basil pesto Roast root vegetable salad, truffle honey Pasta salad with pancetta and feta Pumpkin salad, with artichoke and lemon Selection of mixed garden greens and vegetables
F ROM T H E FA R M Roast duck breast, with shallots and commandeer jus Loin of pork, savoy cabbage and caraway seeds Roast chicken breast, sage
Selection of dressings and condiments
and gnocchi
Cypriot dips: tahini, tarama, tzatziki Mixed pickled vegetables
LU N C H EO N S TA R T S AT 1 3 : 0 0 H R S | € 4 5 . 0 0 P E R P E R S O N L AST FOOD ORDER 15:00HRS
N E W Y E A R ' S DAY LU N C H EO N , 01 . 01 . 2 2 E P I C U R E A N R E S TAU R A N T
F ROM T H E SE A Herb crusted cod, artichokes and peas Salmon with linguine, lobster bisque finished with garden basil
PA S TA S TAT ION AC C OM PA N I M E N T S Winter vegetable ratatouille
Selection of our homemade pasta with the sauce of your choice
Village potatoes, mountain herbs Vichy carrots and French beans Steamed rice with mushrooms Creamed sweetcorn with tarragon and bacon
A S W E E T C ONC LUSION Pastry chef’s selection of cakes, sweets, mousses and chocolate delicacies, from around the world
C A RV E RY S TAT ION
Seasonal sliced fruits
Honey glazed ham, with grain mustard sauce Roast beef sirloin An assortment of hot and cold sauces to accompany our carvery
LU N C H EO N S TA R T S AT 1 3 : 0 0 H R S | € 4 5 . 0 0 P E R P E R S O N L AST FOOD ORDER 15:00HRS
RUSSI A N CHRISTM AS
EPICUR E A N R E STAU R A N T
Thursday, January 6, 2022
R U S S I A N C H R I S T M A S , 0 6 . 01 . 2 2 E P I C U R E A N R E S TAU R A N T
A PPE T I Z E R S Buzenina (pork with carrots) Blinis with Smetara and caviar Galouptsi Russian style ntolva Juilenne chicken, with mushrooms
SA LA DS
HO T DE L IGH T S
Olive salad, carrots, potato,
Beef Stroganoff
peas, onion and dill Endive with blue cheese, poached pears and walnuts
Grilled lamb chops Russian style grilled pork kebab Taboca chicken
Vinaigrette salad, potato, beetroot, carrot, beans and pickled cabbage Seld pot Shuboi, potato, carrots,
Pelmeni Russian ravioli Catleti Russian meat balls
beetroot herrings and egg Seafood salad Roast mushroom salad with hmeli souuneli herbs
AC C OM PA N I M E N T S
Aubergine rolled with walnuts
Ratatouille
and pomegranate
Boiled Potatoes with dill
Selection of mixed garden greens
Grilled aubergine
and vegetables Selection of dressings and condiments Cypriot dips: tahini, tarama, tzatziki
and courgettes Grechka Fried potatoes with mushroom
Mixed pickled vegetables and forest mushrooms
F ROM T H E S OU P K E T T L E Traditional borscht
D I N N E R S TA R T S AT 1 8 : 3 0 H R S | € 3 9. 0 0 P E R P E R S O N L AST FOOD ORDER 21:30
R U S S I A N C H R I S T M A S , 0 6 . 01 . 2 1 E P I C U R E A N R E S TAU R A N T
C H E E SE SE L E C T ION Selection of international and local cheeses Dried fruits, grapes,
C A RV E RY S TAT ION
caramelized walnuts, homemade fruit compote
Roast suckling pig
and mixed fresh nuts
Roast beef An assortment of hot and cold sauces to accompany our carvery Piroshki Russian doughnuts filled with potato and cabbage
A S W E E T C ONC LUSION Charlotte apple pie Napoleon cake with orange jam Medovik (Russian honey cake)
PA S TA S TAT ION
Prague cake
Selection of our homemade pasta with the sauce of your choice
Ptichye moloko (birds milk) Zefir (marshmallow) Hazelnut and almond layer cake Poppyseed rolls Fruit tart Cottage Pudding Hot dessert of blinis
D I N N E R S TA R T S AT 1 8 : 3 0 H R S | € 3 9. 0 0 P E R P E R S O N L AST FOOD ORDER 21:30
R U S S I A N C H R I S T M A S , 0 6 . 01 . 2 2 AT E P I C U R E A N R E S TAU R A N T
RADIK L AU R A
&
Celebrate Russian Christmas with us. Diners enjoying our indulgent Russian Christmas buffet in
our elegant Epicurean Restaurant will be treated to the sounds of Radik and Laoura on the guitar and violin.
FO R R E S E R VAT I O N S CO N TAC T 2 6 8 4 4 4 4 4 O R E M A I L R E S E R VAT I O N S @ E LYS I U M .CO M .C Y
