Cyprus Dinner
Limassol, July 24, 2020
In the Oriental Restaurant of the Four Seasons Hotel
" An exquisite combination of culinary delicacies from the Far East "

It was with much pleasure that I could announce to the members in Cyprus that our sixth dining event 2020 would be held at the Seasons Oriental Restaurant of the Four Seasons Hotel in Limassol.

Due to the coronavirus restrictions the event had to take place outside by the “Lagoon”, the hotel’s principal outdoor swimming pool complex.

An exquisite combination of culinary delicacies from the Far East, the menu was prepared by Chef Guan Ruijiong and his team.

MENU

Braised minced fish soup
Topped with fish floss, served with Shiitake mushroom, bean noodles, wild rice, coriander.

Black tiger prawn
Coated with Oriental batter, wrapped with diced pickled vegetables, mayonnaise, finely shredded potato.

Hong Kong style red rice rolls
Filled with sautéed diced prawn, Shiitake mushrooms, served with unagi sauce.

Spinach steamed lobster dumplings
Topped with orange caviar, fish floss, filled with minced shrimps, Shiitake mushrooms, abalone sauce.

XO sautéed crispy prawns
Asparagus, shredded dried scallops, chili, black beans, diced peppers, homemade XO sauce.

Steamed fillet of sea bass
With ginger and spring onions on a bed of minced prawn, fish soya sauce.

Sautéed snow peas and lotus roots
XO Sauce, sliced prawn cake.

Seafood fried rice
Mixed seafood fried with wild rice, jasmine rice, diced courgette, served with egg, pine nuts.

Peking duck
Duckling freshly prepared by our Barbecue Chef served with flour pancakes, scallions, cucumber, Hoisin sauce and vegetables, Romaine lettuce leaves for wraps.

Hong Kong style sautéed beef tenderloin
King oyster mushrooms, asparagus, shallots in honey black pepper sauce.

Sweet and sour Iberico pork
With strawberry, pineapple, sweet peppers, pine nuts.

Stir-fried Udon noodles
Chicken, black pepper, umagi sauce, sesame seeds, vegetables.

Dessert
Exotic fruit textures.

To conclude
Chinese tea and petit fours.

The wines were selected by Échanson Heinz Mueller and myself.

AT THE RECEPTION

Champagne Henri Mandois Brut NV
Blend of Chardonnay and Pinot Meunier. Aromas and flavours of white flowers and fruits, lime, brioche and toast.

WITH DINNER

Kaseler Kerhnagel Riesling Kabinet 2018 - Von Kesselstatt, Mosel, Germany
Elegant dry to medium wine, offered aromas and flavours of wet stones, lemon balsam, flint, orange zest, tangerine, grapefruit, sweetness and acidity all harmoniously balanced.

Tavel Rosé 2018 - E. Guigal, Rhône Valley, France
Blend of Grenache, Cinsault, Clairette and Syrah. Fleshy texture presented a bouquet of red flowers, Provençal herbs, black and red fruits, cassis, with notes of spice.

Promis 2017 - Angelo Gaja, Tuscany, Italy
Grapes: Merlot, Syrah and Sangiovese. Medium to full-bodied, showed a rich bouquet of blueberries, wild cherries, plums, cassis, hints of chocolate, good acidity and had soft tannins.

Muscat de Beaumes de Venise 2015 - Vidal-Fleury, Rhône Valley, France
This well-known sweet wine displayed an intense bouquet of orange marmalade, honey, pineapple, litchi, roses, bergamot, ripe peaches and spice. Had a long, persistent aftertaste.

The Seasons Oriental Restaurant is famous on the island where it is known for its unrivalled selection of the finest Cantonese taste sensations.

Our event, with its extensive selection of dishes coupled with delightful wines, was direct evidence of the restaurant’s opulent heritage.

Vive la Chaîne!

Victor Papadopoulos
Bailli Délégué