The Balthazar Restaurant

Dine in fine style. This restaurant creates the perfect setting for an elegant and romantic dinner. Located in the lobby level, our kitchen brigade will be more than proud to offer you an exciting dinner of authentic Japanese cuisine and other specialities.

Gourmets will appreciate the fine fusion cuisine offered in the exclusive atmosphere of this elegant room. With its sumptuous décor and discreetly attentive service the Balthazar Restaurant promises the most sophisticated of all our excellent dining experiences at Le Méridien Limassol Resort & Spa.

Open: November to April 19:00 - 23:00 hrs

Setting: Non smoking restaurant / Mobile phones on silent mode / No children under 9 years old

Dress Code: Smart Casual (no shorts or t-shirts)

The Balthazar Menu Selected Items

Japanese Cuisine

Salads
Kaiso Salad-Trio of Seaweed with Goma Tare Dressing on Fresh Spinach Leaves
Sashimi Moriowase Salad-A blend of Fresh Seafood in a Spicy Sauce with Spring Onions, Tomato and Avocado
Soups
Miso Soup-Soy Bean Tofu, Spring Onions
Ebi Tempura Udon Soup-Tempura Shrimp and Japanese Noodles
Special Appetizers
Gyokai Moriawase-Assorted Seafood served with our Tempura Dip
Noodles
Yaki Udon-Japanese Noodles with Seasonal Vegetables
Sashimi selection
Sushi selection
Oshi Zushi (Pressed Sushi) selection
Makimono selection
Temaki (Hand Roll) selection
Main Dishes (Teppan-yaki)
Gyuniko-Fillet with three kinds of Mushrooms and Green Asparagus
Hotate – Gai-Sea Scallops with Tabbouleh Salsa
Gyokai Moriawase-King Prawns, Salmon, Calamari, Tuna
Vegetarian Main Dishes*
Yaki Yasai-Seasonal Vegetables Teppan-yaki
*All vegetarian dishes are served with steamed rice
Rice
Egg fried Rice with Vegetables
Desserets
Chilled Lychee on Sago Pudding with Pistachio Financier
Five Spice Cream Brulee with Tropical Fruits
Chocolate Sushi Sako with Ginger Biscuit and Jasmine Green Tea Ice-Cream

Fusion Cuisine

Appetizers/ Salads
Smoked Salmon Cucumber and Apple Jelly, Pheasant poaches Eggs and Golden Herring Caviar
Langoustin Scallops, Mussels and Snow Crab Cassoulet, Red Mullet in “Kataifi” Crust, Lobster Sabayon and Parsley Oil
Soups
Quail Consomme with Pheasant Dumpling and stuffed Morels
Pasta/ Risotto
Pear and Foie Gras Risotto topped with glazed Pigeon Breast and Black Truffles
Fish/ Seafood
Roasted Salmon and Sauteed Langoustines, Violet Artichokes Terrines, Blue Potatoes, Carrot Puree and Light Fenne Foam
Meat/ Poultry
Slow roasted Wild Boar and Braised Pork Belly, Creamy Cabbage, Crispy Pancetta and Calvados Sauce
Grilled Beef Medallions with Sauteed Crepes, Fondant Potato and Tarragon glaze
Desserts
“Passion of Chocolate”
Belgian Chocolate Ice Cream, Chocolate Pear Cake, Dark and White Chocolate Terrine