Menus in the Making
GASTRONOMY | CHEFS IN ACTION
I N T H E
THE CULINARY REPERTOIRE OF THE AMATHUS IS TESTAMENT TOTHE EVOLUTION OF TASTE AND THE CREATIVE PROCESS THATPRECEDES EACH GASTRONOMIC NOVELTY.
Change is a vital aspect of innovation, and Amathus restaurants abide by this principle every year by bringing new flavours to the table. Creating a shortlist of new dishes is an annual ritual: “What the guest experiences over the course of a memorable meal is the culmination of months of preparation,” says Marinos Shiaxates, Sales and Marketing Manager. Menu development is a process of ideas, experimentation and evaluation that is repeated until the recipes are perfected. George Georgiou, Assistant General Manager, refers to this journey as ‘menu innovation’. “Our new signature dishes are designed and constructed piece by piece until ready for exhibition.” This reflects the hotel’s philosophy of delivering the utmost satisfaction to every guest’s palate. “Our priority is to respond to our clients’ highest taste expectations while developing the creativity of our culinary professionals,” says George.
The inception of new dishes involves a panel of hotel staff that devises new gastronomic possibilities. The team consists of the General and Assistant General Managers together with the Executive Chef and the respective chefs of each restaurant on site. After presenting new ideas, recipes are drafted and tested. The panel then judges the flavours in a series of tasting sessions before selecting the final cut. Effective menu design is also about mastering the balance between customer preferences and the chef’s creative direction. “Our aim is for our guests to love what we create, and when it comes to our guests’ preferences, we have our finger on the pulse,” says George. “The restaurant hosts speak to our visitors on a daily basis with every meal served. Their comments and suggestions feed our culinary imagination.” Customer feedback is always welcome, as a means of keeping their menus current, popular and unique.
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THE INTENSE FLAVOURS OF THE
ORBITING GREEN APPLE PUREE AND CINNAMON SORBET ALIGN PERFECTLY WITH THE GRILLED FOIE GRAS TERRINE
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RUBRIC GASTRONOMY | ERIBUTE | CHEFS PATIAM IN ACTION TURO
GRILLED OCTOPUS MEETS ONE OF GASTRONOMY’S
EARLIEST STAPLES – THE FAVA BEAN.
WOVEN INTO THE TWO DELICACIES IS A
HERBAL NECTAR THAT INCLUDES BASIL,
OREGANO, DILL AND CORIANDER.
HONOURING THE BEAUTIFUL SIMPLICITY OF MEDITERRANEAN CUISINE – MOUTH- WATERING CLAMS WITH THEIR BISQUE SAUCE ARE THE FLAVOUR GEMS ANOINTING THE PESTO-INFUSED LINGUINI, MADE FROM SCRATCH.
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A NO-FRILLS INTRODUCTION TO
GRILLING BRILLIANCE, INSPIRED BY LATIN
AMERICA. THE IMPOSING TOMACHO FILLET IS A SENSORY JOURNEY OF TEXTURE AND TASTE THAT IS BEST ENJOYED WITH
A SIGNIFICANT OTHER. INTERACTIVE DINING WITH ADDED
ANGUS BEEF CARPACCIO BECOMES A NEXT LEVEL TREASURE AS ROCKET AND MARINATED ARTICHOKE ENRICH EVERY SINGLE SLIVER. FINISHING ELEMENTS OF EGG YOLK GEL AND PARMESAN FOAM.
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GASTRONOMY | CHEFS IN ACTION
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FISH TURNED WONDER
This Athina Lounge signature salad is inspired by its Mediterranean vista. The saltiness of fresh ahi tuna and crispy seaweed is harmonized by Ponzu sauce and the roasted sesame seeds.
These triangular filo parcels unlock succulent morsels of prawns at the Limanaki. Together with the limeinfused yoghurt, this bouquet of flavours goes full circle.
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SQUID AND LADDERS
Like pieces on a game board, the marinade of tomato, olive oil and oregano makes its way across the palate with every bite. The tzatziki with squid ink is the game-changer that directs the flavours towards the finish line.
“Our signature dishes allow us to enter into a conversation with our clients. On the one hand our chefs articulate their vision and on the other, we monitor our guests’ reaction,” says Marinos.
CONSCIOUS DINING Decision-making is guided to a great extent by the team’s collective knowledge of emerging trends in nutrition. “We stay up-to-date with lifestyle changes that influence our customers’ relationship with food,” George explains. “We have noticed the increasing demand for casual dining on-the-go, which we have responded to.” The Athina Lounge has updated its all-day menu with new, exclusive light dishes; simple and yet wholesome indulgences to be enjoyed in the lobby or terrace. “We are committed to updating our dining culture in line with our guests’ routine.” The Kalypso restaurant and Fresh Bar have followed suit with their addition of gourmet sandwiches for a delectable brunch or afternoon snack. “We have everything from wraps to burgers to brioche creations to satisfy every palate,” says Savvas Savva, the hotel’s Executive Chef. The ‘think-tank’ behind every restaurant is also aware of popular eating habits for healthier living, demonstrated by the lighter options of the hotel’s dining establishments. “We acknowledge the fact that we are now serving a more health-conscious audience and that some of our guests are restricted by food intolerances,” says George. The Grill Room has revised its signature starters with refreshing options such as tuna tartar with ponzu sorbet, yellow corn soup with beetroot yogurt cream, and creamy burrata sprinkled with a tomato confit. “Couscous, quinoa and fresh, local vegetables now feature heavily in our menus as the modern-day palate demands them,” says Savvas. Limanaki is currently the setting for softer textures and subtle flavours. It boasts new seafood delicacies straight from the grill and greener accompaniments such as fava and pesto working their magic. Whether you are enjoying room service or seated at a table, the Amathus menus propose taste innovation in all its glory.
A twist on the original Croque Monsieur recipe, the addition of smoked salmon with a chiveenhanced cream cheese and melted Emmental cheese topping.
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