Cyprus Dinner
Limassol, July 2, 2020
Thrilled to be able to gather again
" Executive Chef Savvas Savva prepared the menu "

Members and their guests were thrilled to be able to gather at Limanaki Fish Tavern in the Amathus Hotel given that three months had passed since our last dinner due to the COVID-19 lockdown.

The relaxation of the restrictive measures led the National Officers to decide the time was right for Bailliage activities to recommence. On the proviso, naturally, that everyone adhered to the Cyprus government’s safety and health protocols in place for food service.

The maximum number of attendees was set at 80 so early booking was essential. Executive Chef Savvas Savva prepared the menu. As usual the wines were chosen by Échanson Heinz Mueller and myself.

At the reception Champagne “R” de Ruinart was served. Grapes harvested mainly from the vineyards of the Côte des Blancs and Montagne de Reims are at the heart of all the Ruinart cuvées making for the original expression of the Ruinart taste. Chardonnay, in particular, is the very soul of Ruinart. The “R” blend is made up of 40% Chardonnay, 49% Pinot Noir and 11% Meunier, 20 to 25% of which are wines reserved from the 2 previous years.

MENU

Iced corn soup, tiger prawn tartare, lobster foam
Assyrtiko 2018 - Gavalas, Santorini, Greece

Ntako Greek salad
smoked eggplant with roasted pine nut
tyrokafteri (spicy feta dip), white taramasalata
tuna tartare, ponzu sauce, pickled ginger, lime zest
Assyrtiko 2018 - Gavalas, Santorini, Greece

Greek cheese pine roll, tomato jam
Mediterranean grilled octopus with fava beans
Calamari filled with feta, pistachio pesto
Courgette flower stuffed with prawns on shellfish bisque
Fried red mullet fillet on Sicilian caponata
Chablis 1er Cru ‘Les Vaillons’ 2017
Domaine Long-Depaquit, Burgundy
or
Bourgogne Pinot Noir - Château de Dracy 2017
Albert Bichot, Burgundy

Grilled sea bass
new potatoes, buttered vegetables
Chablis 1er Cru ‘Les Vaillons’ 2017
Domaine Long-Depaquit, Burgundy
or
Bourgogne Pinot Noir - Château de Dracy 2017
Albert Bichot, Burgundy

Crunchy meringue filled with cream cheese
red fruits, strawberry soup
Omega 2016 - Alpha Estate, Amydeon, Greece

Coffee, petits fours

It was a great pleasure for my National Officers and I to be able to greet the members and guests at the reception. To see them enjoying a most convivial evening of fine food and wine was vindication of the decision to hold the event.

Vive la Chaîne!

Victor Papadopoulos
Bailli Délégué