Sample Menu
Please note all menu items are unlikely to change, unless there is a need to switch items toÂ
another day due to the freshness of produce.Â
BreakfastÂ
Fresh pastries/muffins
Fresh fruit platterÂ
Cereals/Muesli/Granola available on request
Eggs to order (accompanied withÂ
bacon/sausage/toast)
Main Breakfast entrée available each day
Sample entrees include:
Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and mapleÂ
syrup
Smoked Salmon platter with bagels, cream cheese, capers and red onion
French Toast accompanied with fresh berries, yoghurt and maple syrup
Spinach, mushroom, feta frittata with baked hashÂ
potatoesÂ
Day 1
Lunch – Seared fresh tuna nicoise salad with freshÂ
bread rolls.
Dinner – Herbed pork tenderloin with dauphinoise potato stack, grilled mushrooms,Â
seasonal vegetables and a creamy truffle mushroom sauce.
Dessert – White Chocolate mousse with a summer berry coulis.
Day 2
Lunch – Fresh poke bowls with grilled shrimp (or freshÂ
catch of the day if possible), radish, edamame beans,Â
avocado, mango, tomatoes, white rice. Dressings andÂ
sauces served on the side.Â
Dinner – Grilled Steak served on a bed of wilted spinach,Â
homemade spiced potato wedges, rainbow carrots and aÂ
peppercorn sauce.Â
Dessert – Apple and raspberry crumble with crèmeÂ
anglaise or vanilla bean ice cream.Â
Day 3
Lunch – Pistachio and herb crusted salmon served on a bed of Mediterranean quinoaÂ
salad
Dinner – Greek feast, grilled lamb and vegetable skewers with a tabbouleh salad, GreekÂ
salad with an accompaniment of fresh hummus, tzatziki and flatbreads.Â
Dessert – Limoncello and orange jelly layered trifle, with a whipped mascarpone topping.Â
Day 4
Lunch – Build your own burger, grilled beef angusÂ
patties with a selection of toppings including cheese,Â
tomatoes, onions, bacon, grilled mushrooms all servedÂ
with French fries.Â
Dinner – Fresh pesto spaghetti with grilled vineÂ
tomatoes, toasted pine nuts, topped with grilled shrimpÂ
and a sprinkle of fresh basil.Â
Dessert – Chocolate brownies served with praline andÂ
cream ice cream, with a drizzle of hot caramel sauce.Â
Day 5Â
Lunch – Charcuterie deluxe with a range of mild to indulgent cheeses, cold meats, driedÂ
fruits and nuts, fresh bread rolls a variety of chutneys and a summer salad.Â
Dinner – Garden pea and mint risotto served with seared scallops and fresh micro herbs.Â
Dessert – Tropical fruit meringue nests with mascarpone cream and passion fruit sauce.Â
Day 6
Lunch – Asian soba noodle salad with grilledÂ
chicken, a rainbow vegetable medley and a ThaiÂ
spicy peanut sauce.Â
Dinner – Braised beef short rib on a bed ofÂ
garlic and parmesan mashed potato andÂ
seasonal vegetables.Â
Dessert – Rich chocolate ganache and caramelÂ
tart with vanilla bean ice cream.
Day 7
Lunch – Homecooked thin based pizza’s with a variety of toppings (guests can choose inÂ
advance)
Dinner – Grilled lobster with a garlic butter sauce, served on a bed of Caribbean style riceÂ
and spicy mango salsa.
Dessert – Caribbean flambé rum spiced pineapple served with coconut ice cream.Â