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3605 Limassol

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Home > Events > First ‘‘Repas Amical’’ for 2012 Four Seasons

First ‘‘Repas Amical’’ for 2012 Four Seasons
26 January 2012

 

Dear members,

I would like to announce our first ‘‘Repas Amical’’ for 2012, which will take place on Thursday the 26th of January at Seasons Oriental Restaurant of the Four Seasons Hotel.

Chef Kenny Keung and his brigade from Hong Kong have prepared a very authentic Chinese Menu to delight all lovers of Oriental Cuisine. Dinner will be served at 20:30 hours sharp.

The wines have been chosen by our Echanson Heinz Mueller and myself. The price for this evening is €95.00 per person, including service charge and taxes.

Due to the extreme popularity of this event and the limited space available, no guests will be allowed to attend. Members may bring their Spouse only and reservations are strictly on first come basis. Please note that in order to accommodate everyone we may have to share tables.

For reservations please call Angela on 25 858 000 (Monday - Friday 09:30-18:30), and kindly send your payment, which is nonrefundable to: Angela Christodoulou, Four Seasons Hotel, P.O.Box 57222, CY-3313 Limassol, by Friday the 20th of January.

Dress code: Smart Casual. Members must wear ribbon.


 

Note: Kindly be reminded that in order to renew your membership for the year 2012, we require the relevant fees (€110 - SPOUSE/HUSBAND €95).

If you have already sent your payment please ignore this note.


 

Our second ‘‘Repas Amical’’ will be a Sunday Lunch Buffet with live Jazz music at the Londa Hotel on the 5th of February at 1:00 pm. More details will follow in due time.

I look forward to welcoming you on the 26th of January 2012.

Vive la Chaîne!

Yours sincerely,

VICTOR PAPADOPOULOS

Bailli Délégué du Baillage de Chypre

 


 

 

Wines & Armagnac

Grüner Veltliner Loiser Berg 2009

Bründlmayer, Kamptal (Austria)

––––

Tavel Rosé 2010

E. Guigal, Rhône (France)

––––

Pinotage Réserve 2007

Beyerskloof, Stellenbosch (South Africa)

––––

Omega 2007

Alpha Estate, Amyndeon (Greece)

––––

Duc de Loussac VSOP

Armagnac (France)

Seasons Oriental Menu

Steamed diced Lobster and Scallop DIM Sum on a bed of wild Mushroom Ragoût

Sesame Prawn Cake, Mustard Mayonnaise and Avruga Caviar

Minced Shrimp Ball wrapped with Angel Hair Pastry, Seaweed and Pomegranate

––––

B.B.Q. Duck and Mango Roll, Pimento and Mango Salsa

––––

Wok–fried Fillet of Angus Beef with Braised Shallots and Chestnuts,

Port Wine with crushed Peppercorn Sauce, Mutose Walnuts

Sautéed Tiger Prawns with Hawthorn Berry Sauce and sliced Strawberries

Steamed Fillet of Sea Bass, sprinkled with Ginger and Scallions, Home-made Fish Soya Sauce

Fried Rice with dried ‘’Char-Siu’’ and Spring Onions flavoured with Abalone Sauce,

wrapped in Lotus Leaf

Thick Noodles with Pak Choi and Chicken Julienne in XO Sauce

––––

Warm Baked Cinnamon Apple Flan

Served with Wasabi Ice Cream

Seasons Oriental, Four Seasons Hotel

Thursday, 26 January 2012



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