SAMPLE MENU - Nicolas Van Der Merwe

*** This is just meant to give an example of the incredible options Nicolas will prepare. He is happy to accommodate a wide variety of dietary needs, and all menus will be personalized with the guests based on their preference sheet requests.***

Breakfast

Coconut Brioche French Toast: Thick-cut brioche soaked in coconut custard and toasted golden. Served with caramelized banana, passionfruit syrup and toasted macadamias.

Caribbean Sunrise Bowl: Greek yogurt layered with tropical fruits, house-made granola, coconut flakes, chia seeds and local honey.

Shakshuka Verde: Eggs gently poached in a green herb and roasted pepper sauce, finished with feta, avocado and grilled sourdough.

Smoked Salmon & Avo Tartine: Toasted artisan bread topped with whipped cream cheese, smoked salmon, avocado, pickled shallots, capers and fresh herbs.

Sweet Corn and Scallion Fritters: Served with crispy bacon, avocado salsa and lime crème fraîche.

Breakfast Arepas: Warm corn arepas stuffed with scrambled eggs, aged cheddar, avocado and chorizo.

Mango Coconut, overnight Oats: With toasted almonds, passionfruit and cinnamon.

Lunch

Blackened Mahi Tacos: Fresh mahi-mahi with pineapple salsa, avocado crema, pickled red onion and shredded cabbage

Caribbean Poke Bowl: Ahi tuna, coconut rice, mango, cucumber, avocado, edamame, sesame and ginger dressing.

Grilled Jerk Chicken Flat Bread: Topped with charred pineapple, mozzarella, fresh herbs and chili honey.

Watermelon & Seared Tuna Salad : Watermelon, cucumber, feta, mint and sesame-seared tuna with citrus dressing.

Lobster & Mango Rolls: Butter-poached lobster with fresh mango and herb aioli served in toasted rolls.

Chimichurri Steak Bowls: Grilled flank steak, roasted sweet potato, avocado, pickled vegetables and green herb sauce.

Coconut Shrimp Boa Buns: Crispy shrimp with spicy pineapple slaw and lime aioli.

Canapé (sunset snacks/ afternoon)

Tuna Tataki: Sesame-crusted tuna with ponzu, avocado and crispy shallots.

Coconut Ceviche Cups: Fresh fish cured in lime, coconut milk and herbs served in cucumber cups.

Whipped Feta & roasted Tomato Crostini: Finished with basil oil and toasted pine nuts.

Caribbean Crab Toast: Blue crab, citrus aioli and microgreens on grilled sourdough.

Charred Octopus Skewers: With smoked paprika, lemon and herb oil.

Rum Glazed Pork Belly Bites: Finished with pineapple relish and crispy shallots.

Tropical Mezze Board: Hummus, marinated olives, grilled vegetables, tropical fruits and warm flatbreads.

Dinner:

Rum & Lime Glazed Snapper: Served with coconut sweet potato purée, charred broccolini and mango salsa.

Caribbean Seafood Risotto: Creamy saffron risotto with shrimp, scallops, mussels and fresh herbs.

Coffee Rubbed Beef Tenderloin: Served with truffle potato purée, roasted vegetables and red wine reduction.

Coconut Braised Short Ribs: Slow cooked short ribs served with creamy polenta and roasted carrots.

Jerk Lamb Racks: With sweet potato fondant, grilled asparagus and mint chimichurri.

Lobster & Prawn Linguine: White wine garlic butter sauce, fresh herbs and parmesan.

Island Surf & Turf: Grilled beef filet with garlic butter prawns, charred corn purée and seasonal vegetables

Mojo Chicken: Cuban-inspired citrus marinated chicken served with black bean rice and grilled pineapple.

Desserts:

Passion fruit Cheesecake: Coconut biscuit crust with passionfruit glaze, cinnamon Tuile.

Dark Chcoolate & Sea salt tart: Served with whipped mascarpone & Fresh berries, berry Couli, Toasted Almond Slices.

Coconut panna Cotta: Fresh mango and lime salsa, pineapple pearls.

Rum Roasted Pineapple: Vanilla bean ice cream and toasted coconut crumble.

Banaoffee Parfaits: Layers of caramel, banana and whipped cream.

Guava Bread Pudding: Warm vanilla bean custard and caramel sauce, Charred guava slices, almond crumble.

Stone Fruit Pavlova: Crisp meringue topped with Peach & Nectarine slices, Stone Fruit curd, Bavarian Cream, chili dark chocolate sauce.