Amyth of Nicosia introduced its new menu, putting premium produce, open-fire cooking and sharing at the centre of the dining experience, which took diners from fresh seafood to carefully sourced meats to a tableside dessert trolley in the heart of the capital.
Led by David Goodridge, Executive Chef of Thanos Hotels & Resorts, the menu is built around seasonality, provenance and restrained technique, to allow the ingredients themselves to take centre stage.
The evening opened with seafood. The Amyth Classic Prawn Cocktail paired lightly poached prawns with homemade cocktail sauce, while Octopus Carpaccio is served with organic extra virgin olive oil and local citrus. Norwegian Salmon Ceviche, with avocado, lime, coriander and passion fruit dressing, and the fresh Helios Salad complete the opening selection.
The focus then shifted to the grill, a defining feature of Amyth’s evening offering. Spanish Iberico Slow-Cooked Pork Ribs with homemade BBQ sauce followed by Slow-Cooked Herb-Crusted Irish Grass-Fed Lamb Rack, accompanied by mushroom sauce, grilled asparagus and potato gratin.
Among the centrepieces was the USDA Creekstone Prime Beef Tomahawk, served with Red Wine-Commandaria jus, Béarnaise and hand-cut truffle and Parmesan chips.
The menu also gave plant-based dishes a prominent role. Grilled Butternut Squash Striploin, glazed with sweet soy and miso, joined by Garden Table options including Slow-Cooked Fermented Cauliflower Steak and Mushroom Risotto with black truffle.
Dessert arrived with a touch of theatre. The Amyth Signature Dessert Trolley brought Health by Chocolate, Apricot Cheesecake, Blueberry and Passion, homemade chocolates and petits fours directly to the table.
Against the backdrop of Amyth’s olive-tree courtyard, food, tableside service and atmosphere came together as part of a wider hospitality experience.
In 2026, Amyth of Nicosia also received its first Michelin Key, adding international recognition to the property’s evolving identity.
