Our sixth dining event of the year was held at Wolfgang Steak House in Limassol.

The Chef on the night was Theodoros Nikas; Head Sommelier was Marko Matijevic.

At the reception, Maxim’s Champagne Blanc de Noirs Brut was much enjoyed by the members and their guests.

MENU

Tuna Tartare
Diced sushi grade #1 yellow fin tuna
lime ginger vinaigrette, garnishes on crostini
Riesling ‘Cuvée Tradition’ 2021
Domaine Schoffit - Alsace

Wolfgang’s salad
tomato, Spanish onion, string bean
red and yellow peppers, bacon, shrimp
on a bed of iceberg lettuce with house dressing
Chablis 2022
Albert Bichot - Burgundy

The famous Porterhouse
U.S.D.A prime Porterhouse
(dry aged on average “28 Days”)
served on a sizzling platter
mashed potatoes, creamed spinach
sautéed mushrooms
Bogle Essential 2019 (Shiraz)
California

Tiramisu
Muscat de Beaumes de Venise 2021
Vidal-Fleury - Southern Rhône

It was indeed a super evening at Wolfgang Steak House. Thank you to Chef Theodoros, Head Sommelier Marko and all the team members involved in delivering another fine dining occasion for the Bailliage.

Victor Papadopoulos
Bailli Délégué

Ed. About Wolfgang Steak House
Wolfgang Zwiener, a veritable icon with over four decades of experience in the industry, has become a legend himself, with 21 successful steakhouses in the world bearing his name. Building a solid reputation on the strength of his service and exacting standards, Zwiener hand selects all sides of beef served in his steakhouses and chooses only USDA Prime Black Angus beef for flavour and texture. A ritual with an artisan’s flair, the beef is dry aged to perfection and then carved to order into the signature Porterhouse, Prime New York Sirloin, Rib Eye and Fillet. The results are luxurious.