An extra special treat in a week of treats in Paphos – the tasting menu at Nocturne – our hotel’s fanciest of fancy “dining experiences”.

Surrender to a complete celebration of night time togetherness and dine in an intimate lavish environment, enhanced with luxurious red velvet décor and elaborate details, as you delight in a haute cuisine Mediterranean degustation menu. Heighten the taste experience with fine wine, washed by the gentle notes of live piano music.

Nocture Tasting Menu

The reservation confirmed at Guest Services, with a reminder of the dress code – elegance required (and proper shoes). Dressing for dinner isn’t part of our normal routine – this was an adventure.

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Entirely appropriately, we started our evening with pre-dinner cocktails in Selene – “the epitome of sophistication and style“. Each cocktail was accompanied by it’s own literary/mystical description and the presentation was impressive too – Jon’s choice of Yorimoto arrived with a teapot of dry ice!

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Then it was on to Nocture – stairs in a challenge in my proper shoes, but I managed it!

And then the feast began.

Each course presented beautifully, placed before us with a flourish and a description of all the flavours by the very attentive waiting staff. There was candied kumquat to accompany the kingfish, salmon caviar topping the salmon filet tartar and parmesan pancakes and local mushroom textures with the Bresaola style wagyu sirloin. And that was just the first 3 courses. We could work out most of the flavours.

Then a pause and a slight mix-up as our carrot sorbet was served a course too soon – quickly whisked away with a flurry of apologies and replaced by the middle course. We’d had to chose between ravioli with braised duck and butter and parmesan-flavoured seafood risotto – I chose the risotto and it was incredible, an extra tang added by “burnt lemon powder”. Followed correctly this time by the carrot sorbet, strangely must tastier than it sounds.

And we were still going.

And now for the main courses. There were four to choose from – I opted for pan-seared baby rooster – the accompaniments including truffled potato & brown butter espuma – the Spanish word for foam obviously (thanks Google) and a poached organic egg. Mr T’s tenderloin came with celeriac-orange cream and Jerusalem artichoke.

And a trio of chocolate to finish – wow! What a treat it was.

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The downside of a week in the sun in January is coming back to the cold – and it certainly has been cold (and snowy, windy, icy, and dark). I’ve been wrapped up in a blanket most of the week and being a bit grumpy with it, too. Back to earth with a bump and spending more time than I should in my pyjamas.

But if I close my eyes, I can still hear the sound of the piano playing in the corner of the restaurant.

And remember that last week, I dressed for dinner.

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50 for 50 #23: 50 posts for my 50th birthday to be posted before I’m 51.