Sample menus
I offer cocktail canapés, buffet, table service (formal or informal-family style).
My cooking draws on the Mediterranean tradition, in the broadest possible sense, but is also influenced by ideas and techniques from further afield. My menus are always tailored to the customer’s preferences and, crucially, depend on seasonal availability of fresh ingredients.
The following list is only indicative and meant to give you a sense of what I can offer. I update it regularly so do visit back. Get in touch to work out your own special menu!
Catering menu
Winter 2025-26
- Dips
- Tzatziki V
- Tyrokafteri (spicy feta dip) V
- Taramosalata
- Melitzanosalata (aubergines, red peppers, spring onions, walnuts) VG
- Classic hummus VG
- Pea and mint hummus VG
- Mushroom and walnut pâté VG
- Sandwiches
- Mini sandwiches with shredded chicken, a yoghurt, mustard, honey, and cayenne pepper sauce, and salad
- Mini triara bread sandwiches with pulled pork and coleslaw
- Mini sandwiches in multigrain sliced bread with avocado, turkey, and salad
- Mini burger buns with seasonal relish and salad
- Mini sandwiches with a rocket, parsley, and walnut paste, chicken, halloumi, and fresh rocket
- Crostini with olive paste, marinated aubergines, peppers and artichokes, halloumi (optional), and cucumber V/VG
- Mini beetroot and bean burger buns with seasonal relish and salad V
- Mini buns with grilled oyster mushrooms, homemade pickle, lettuce, and vegan mayo VG
- Wraps with prawns, avocado, orange, ginger, and chili relish, and salad
- Mini baguette sandwiches with marinated aubergines and peppers, hummus, halloumi (optional), and cucumber V/VG
- Mini multigrain sandwiches with egg, homemade mayonnaise, and rocket V
- Wraps with chickpea, leek, and herb fritters with a tahini, lemon, and sumac sauce, and salad VG
- Canapés
- Prawns with an avocado, orange, ginger, and chili salsa
- Mini quiches (small or medium size) with:
- chicken, goat’s cheese, and paprika
- apple, caramelised onions, and blue cheese V
- caramelised red onions, mozzarella, thyme + ham
- mushrooms, chicken, blue cheese
- feta, roast cherry tomatoes, oregano
- roast pumpkin, spinach, goat’s cheese
- Battered cod bites with mushy peas and tartare sauce
- Bonbons with mushrooms, leeks, thyme, spring onions, and cream cheese, wrapped in kataifi pastry V
- Medjoul dates stuffed with whipped anari, labneh, and harissa, topped with toasted almonds V
- Potato cakes with cream cheese, smoked salmon, and caperberries
- Crackers with goat’s cheese, pistachios, ham (optional) and honey
- Puff tartlets with spinach, leeks, feta, and dill
- Puff tartlets with turkey, anari, tomato, and thyme
- Meatballs (beef or pork or mixed)
- Chickpea, leek, and herb fritters with a tahini, lemon, and sumac sauce
- Feta, olive, tomato, and oregano croquettes V
- Crostini with a mushroom and walnut pâté VG
- Crostini with guacamole, roast cherry tomatoes, and pecorino V
- Mini ploughman’s sandwiches (with homemade chutney) V
- Skewers with marinated halloumi, cherry tomatoes, and cucumber V
- Pan con tomate, with Manchego (optional), olives, and capers V/VG
- Mini savoury muffins with ham (optional) cheddar, and sweetcorn
- Egg muffins with a selection of fillings
- Crackers with tomato and parsley jelly and graviera cheese
- Salads
- Green salad with a citrus vinaigrette
- Cabbage, kohlrabi, carrot, apple, with a pomegranate molasses dressing
- Potato salad
- Black-eyed beans, couscous, tomato, red onion, cucumber, fresh mint dressing
- Lentils, anari, rocket, mountain tea vinaigrette
- Sweets
- Lamingtons
- Mini tiramisu
- Crème brûlée
- Chocolate parfait
- Syrupy lemon pie bites
- Syrupy orange pie bites
- Bitter chocolate truffles
- Halva
Starters
A small selection– Get in touch to customise your menu
- Soups
- Ajo blanco (chilled almond soup)
- Gazpacho (chilled tomato soup)
- Harira
- Pumpkin, carrot, apple, ginger soup
- Homemade pasta with butter or olive oil, lemon, mint, parsley, grilled courgettes and sumac
- Pumpkin gnocchi with oyster mushrooms and butter and sage sauce
- Individual salads with griddled peaches, cheese balls with black and white sesame
seeds, radish, crisp greens, walnuts and a grapefruit vinaigrette - Roast beetroot, avocado, orange, lightly pickled radish, parsley, mint, whipped feta cheese and a citrus dressing
- Octopus with a pea and rocket purée with seaweed salad
- Scallops with leeks & lemon chilli butter
- Pearl barley “risotto” with shredded chicken or oyster mushrooms
Mains
A small selection– Get in touch to customise your menu
- Fish or chicken with baked broad beans with cherry tomatoes, greens, lemon, saffron, sumac
- Spicy roast chicken with red lentils, dates, orange, coriander
- Pan-fried fillet of fish, with and almond and pepper sauce and rocket purée
- Polenta with mushroom, chestnut and shallot ragout
- Cod with roast fennel, broad beans, desiccated olives, fresh tarragon and a tomatocoulis served with roast baby potatoes
- Pan-fried sea bass with oyster mushrooms, chorizo and celeriac purée
- Monkfish poached in tomato essence with green beans, baby potatoes, and peas
Meze
A small selection– Get in touch to customise your menu
- Dips
- Tyrokafteri (spicy feta dip)
- Maintanosalata (parsley dip from the island of Syros)
- Smoked aubergine dip
- Classic Hummus
- Pea and mint hummus
- Fava (yellow split peas)
- Dolmades (rice and herbs wrapped in vine leaves)
- Chickpea fritters from the island of Sifnos
- Baked “giant” butter beans with cherry tomatoes, chard, lemon, oregano and sumac
- Baked chickpeas with rosemary
- Raw courgettes with xynomyzithra (whey cheese), hazelnuts and chilli honey
- Courgette fritters with red onions and dill
- Roast aubergines, courgettes, and peppers with harissa, walnuts and pomegranate molasses
- Courgette flower tempura
- Roast cauliflower with tahini and za’atar
- Roast beetroot with yoghurt, blue cheese, and tarragon
- Creamed anari with roast cherry tomatoes and a cucumber salsa
- Mushroom, chestnut, and shallot ragout
- Baked aubergines with feta cheese
- Watermelon with halloumi, mint, walnuts and balsamico
- Griddled manouri cheese with a homemade chutney
- Beluga lentils with fennel, graviera cheese and a mountain tea vinaigrette
- Black-eyed beans, pearl couscous, tomato, spring onion with a fresh mint dressing
- Meatballs
- Fried mullet with salmoriglio sauce
- Octopus braised in vinegar
- “Bekri meze” (slow cooked pork with sausages and peppers in a spicy tomato sauce)
Desserts
A small selection– Get in touch to customise your menu
- Gin & tonic cheesecake with lemon sorbet
- Chocolate cake with dates and orange blossom ice cream
- Almond arlettes with ricotta cream and caramelised apples
- Chocolate parfait with cranberries, hazelnuts and honeycomb served with ice cream
- Whey cheese and honey cake (a speciality from the Cyclades) served with ice cream
- Syrupy lemon or orange pie (as well as a variety of Greek/Mediterranean sweets)
- Fresh mango cheesecake
Personal chef & catering in Cyprus | Author 