For our latest event we decided to have a barbecue.

The prestigious, independently-owned and operated Four Seasons Hotel was the venue. Situated just a few minutes’ drive from the centre of Limassol the hotel has extensive grounds leading to a sandy beach.

A long-term supporter of the Chaîne, the five-star luxury hotel owned by Muskita Hotels, is the pinnacle of luxury and style, combining impeccable facilities with world class hospitality and service.

At the reception there was a selection of drinks on offer …
- Hugo Aperitivo, Scavi & Ray, Italy
- Ice Prestige Spumante, Scavi & Ray, Italy
- Keo Cyprus draught beer

During the dinner members and their guests could choose their drinks from …
- Keo Cyprus draught beer
- Bourgogne Chardonnay ‘Vieilles Vignes’ 2017 - Albert Bichot
- Planeta Rosé 2018 - Sicily
- Bodegas Norton Privada Estate Reserva 2015 - Mendoza, Argentina
- Calvados VSOP - Christian Drouin, Normandy

The extensive barbecue menu comprised salads, cold dishes, hot food, a carving station and desserts.

Here are some highlights from the wide selection …

SALADS
Tropical shrimp and fruit salad
Caesar salad
Couscous salad with marinated loin of lamb
Chicory salad with pomegranates, grapes, plums and warm halloumi
Tomatoes with tomato feta dressing
Grilled pineapple with Cajun sauce

COLD DISHES
Oysters with mango pearls, ginger foam
Home-oak-smoked salmon
Lobster and prawn terrine
Tuna tataki, unagi sauce
Sea bass ceviche with citrus
Prawns on ice
Crab cakes with mango relish

HOT FOOD
USDA striploin steak
Prawn skewers wrapped with pancetta
US beef short ribs
Sweet and spicy saddle of lamb
Lemongrass salmon with miso sauce
Saddle of Iberico pork
Chicken malai kebab
Gourmet beef burger

It was a wonderful informal evening full of the joy and camaraderie of the Chaîne.

Looking ahead to 2020, the Bailliage is planning to celebrate its 20 years in existence with a Grand Chapitre. Watch this space for full details!

Victor Papadopoulos
Bailli Délégué