Sizzling Spectacle

Sizzling Spectacle

Text Yiota Mallas

THE AMATHUS HOTEL’S RENOVATED GRILL ROOM PAIRED WITH ITS REVISED MENU EMBODIES AN EPICUREAN SCENE WELL WORTH EXPLORING. IT’S A VENUE WHERE A NOVEL APPROACH AND ATTENTION TO DETAIL ARE EQUALLY EVIDENT IN THE MENU, THE SERVICE AND THE SETTING.

The Grill Room has rightfully earned its reputation as a dining room that thrills the taste buds of its discerning patrons. And now, since the latest renovation, this home of sizzling spectacles is bigger and bolder than ever. As the structural makeover of the venue coincides with the incorporation of new items on the menu, even returning guests are accepting an invitation to the unknown.

Stepping into the restaurant, the layout, colour scheme and décor are decidedly different. As a whole, the interior takes a softer approach to the classic grill house features, with subtle additions of leather, glass and wood to create a light and fresh look. The result is an overall façade that is clean and spacious but also carries a warm and familiar ambience.“We dedicated the winter months to the construction of eye-catching features that give the Grill Room a distinct identity,” says George Georgiou, Assistant General Manager of the hotel. “We feel that it captures the true essence of a sophisticated grill house in all aspects.”

CULINARY THEATRE

The new focal point of the Grill Room is the open kitchen, housed within high glass walls, allowing you to witness the chefs feverishly applying their culinary talent to each creation. The soft tones of the dining space are designed to divert your attention towards this well-lit cooking corner and the workmanship on display. From the energy and movement behind the windows of the open kitchen you can instantly switch to the soothing view beyond the opposite glass wall, to rest your eyes on the uninterrupted vista of garden greens and the blue sea. Aside from the cooking on display, the mobile carvery station brings a touch of panache to the table. This is the perfect opportunity to meet and interact with the chefs as they slice fine and tender cuts in a ceremonial fashion.

To accommodate all preferences and suit every occasion, various seating options are available. On the one side of the restaurant you can settle into one of the curved leather booths that are ideal for more intimate gatherings. Here your table is separated from others by a web of black leather rope curtains that mirror the typical crosshatch charcoal markings you associate with beautifully grilled cuts. The panoramic terrace is an equally enticing proposition, with ample space between tables for relaxed and comfortable al fresco dining.

THE NEW FOCAL POINT OF THE GRILL ROOM IS THE OPEN KITCHEN, HOUSED WITHIN HIGH GLASS WALLS, ALLOWING YOU TO WITNESS THE CHEFS FEVERISHLY APPLYING THEIR CULINARY TALENT TO EACH CREATION.

MEAT AND ITS TRIMMINGS

The menu is another exciting novelty which demonstrates the expertise of the Grill Room team. New flavours with respect to both food and beverages have been added to broaden the horizons of every palate. This season sees the appearance of a dry-aged collection among the steaks on offer. The aging process allows the beef’s natural enzymes to magically increase the meat’s tenderness. Premium cuts of dry-aged American meat include the succulent striploin, juicy rib-eye on the bone, and fillet steak. These options are all corn-fed, which in tasting terms translates into a buttery flavour and melt-in-the-mouth texture. The steak selection is complemented by starters of meats and cheeses, decorated with dressings of fruit and vegetable flavours to balance their richness. Newcomers on the menu include the smoked beef carpaccio, foie gras with apple puree and burrata with Iberico pork, pesto and rocket.

Arguably, a quality red is the perfect match for a good steak; however, the Grill Room boasts an impressive wine list encompassing local and international sources and a choice of everything from champagne to dessert wine. Experienced wine drinkers in particular value the recommendations of sommeliers Alissa Tosoudi and Dimitris Sergiou, who have compiled a list of fifteen exquisite labels that are available for single-glass drinking pleasure.

The Grill Room is also home to Coravin, a new system of piercing the cork with a needle that permits the sampling of good vintages by the glass while avoiding their oxygenation. “This allows our guests to pair a different label with every course during their meal,” says George. The sommeliers have also prepared a unique beer menu where the food degustation is accompanied by a host of sought-after craft brews. Such emphasis on pairing opens up countless possibilities every time you visit. Reaching new heights of creativity, The Grill Room is set to delight avid carnivores with the juiciest dining experience to date.

BOLD AND BEAUTIFUL A spectrum of colour and flavour across the plate. Wafer-thin smoked Angus carpaccio is ornamented with dashes of black truffle, marinated artichoke and yoghurt cream.

RAW CLASSIC Angus beef tartare topped with the subtle creaminess of pan-fried yolk and the spice of delicate Tabasco foam without overshadowing its natural flavour.