Our second dining event of 2021 was held in the Grill Room Restaurant of the Amathus Hotel in Limassol.

Executive Chef Savvas Savva and his team prepared the menu. The wines were chosen by our Chancelier, Andreas Heracleous, our member Andreas Georgiou, who is Director of the Amathus Hotel, and me.

Due to the ongoing coronavirus restrictions, we did not have the usual Champagne reception. Instead a glass of ‘R’ Ruinart Champagne was served at the tables where everyone had taken their places in a socially-distanced way immediately on arrival.

High demand for places coupled with the restaurant’s limited capacity, meant that the event was reserved solely for members and their partners.

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Marinated “Label Rouge” smoked salmon tartare
ponzu and yuzu sauces served with lemon sorbet
Techni Alipias Rosé 2020
Wine Art Estate - Drama, Macedonia, Greece

Veal cheek risotto
forest mushrooms, truffle foam
Planeta Chardonnay DOC 2019
Sicily, Italy

USA corn-fed premium Black Angus beef fillet
baked new potato, grilled fresh marked vegetables
Château Gouprie 2015
Grand Vin, Pomerol, Bordeaux, France
[Sommelier’s notes: a rich, generous wine
made from 75% Merlot/25% Cabernet Franc;
ripe fruit on the palate typical of the vintage;
full-flavoured yet already approachable]

Tiramisu gelato, cacao biscuit
crunchy coated waffle with hazelnut
topped with oven-baked meringue
Moschatos Riou Patron 2017
Parparoussis, Peloponese, Greece

Coffee and friandises

The hotel’s website states: “Nuzzled on the beach amidst the tropical gardens and the indigo sea, the newly renovated Amathus Luxury Hotel in Limassol is a serene sanctuary of world-class comfort. Let us inspire your visit.”

Our dinner certainly inspired everyone lucky enough to be able to participate!

We now look forward to upcoming events during the course of the year, leading to our Annual Chapitre which is scheduled to take place on Saturday, December 4th at the Four Seasons Hotel.

Vive la Chaîne!

Victor Papadopoulos
Bailli Délégué