Breakfast
Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg
and drizzled with hollendaise sauce
Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &
served with eggs, over easy
Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds
Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil
shoots and course ground black pepper
Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers
Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup
Lunch
Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress
salad, classic asian dressing
Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream
Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese
Honey - glazed salmon fillets served on crispy potato rostis topped with
goat's cheese mousse and baby leaf salad
Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction
Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven roasted butternut cubes and pine nuts
Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad
Canapés
Cranberry and camembert puffs
Risotto arancini balls with a creamy mushroom dip
Kale and quinoa patties with sour cream mousse and crumbed chicken strips
Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots
Mini goats’ cheese quiches with caprese salad skewers
Grilled calamari stuffed with lemon chilli and garlic
Steak tartare served in roasted thyme phyllo cups
Dinner
Filet Mignon, sous vide and served with cauliflower and truffle mash topped with
a soy cream sauce and garnished with crispy shimeji
Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and ganished with lime slices
Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of
purple cauliflower puree and garnished with baby beet shoots
Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans
Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side
Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs
Dessert
French vanilla crème Brulee with coral tuile
Mango & Lime curd drops served on torched Italian meringue
Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds
Chai Panna Cotta served with a berry compote
Passionfruit cheesecake served with rum syrup and whipped cream
Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream
Classic cream tarte topped with slices of rum caramalised pineapple
