We held our seventh event of the year in the Grill Room Restaurant at the luxury 5-star Amathus Hotel, a proud member of the Leading Hotels of the World.

The Grill Room was launched in April 2014 and is now the hotel’s crown jewel in which outstanding food and superb service are of course assured.

Gathering for our dinner, members and guests were served Champagne R de Ruinart at the reception.

The “R” blend is made up of 40% Chardonnay, 49% Pinot Noir and 11% Pinot Meunier - all grapes being hand-picked. Chardonnay is the very soul of Ruinart. The grape, mainly harvested from the Côte des Blancs and Montagne de Reims vineyards is at the heart of all the company’s cuvées.

The original expression of the Ruinart taste, we always find that “R” is perfect for an aperitif with its persistent effervescence and rounded, full-bodied taste. The long finish highlights the characteristic freshness of Chardonnay.

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Yellow fin tuna tartare, ponzu sauce
Le Caprice de Clementine Rosé 2018
Les Valentines, Provence, France

Lobster cuttlefish ravioli on a ragout of oyster mushrooms
smoked celeriac espuma, Parmesan foam
Torricella Chardonnay 2016
Barone Ricasoli, Tuscany, Italy

Fillet of Scotch beef
hand-cut fired potatoes, grilled vegetables
Xinomavro BIO 'Old Roots' 2015
Tatsis, Goumenissa, Greece

Grilled fresh pineapple
lemon sorbet, pistachio nuts
Moschatos Riou 2016
Parparoussis, Patra, Greece

Whilst embarking on this mouth-watering journey of contemporary, gourmet dining in an ambiance of refined elegance members and their guests were wowed by the stunning views of the Mediterranean.

Victor Papadopoulos
Bailli Délégué