Sample MENU BY LAURA
BREAKFAST
Daily Table Selection
•Fresh seasonal local fruit platter.
•Freshly made waffles, pancakes, muffins, croissants or cinnamon swirls.
•Granola yoghurt pots with fresh fruit, berry compote topped with seeds & mint; or apple bircher muesli; or mango, passionfruit and coconut chia pudding.
•Freshly squeezed orange juice
•Tea, coffee, herbal tea and mineral water
Cooked Options
•Mushroom and gruyère scrambled eggs served on seeded toast.
•Bloody Mary scrambled eggs with smoked salmon and cherry tomatoes on sourdough toast.
•Poached egg and avocado with salsa verde served on sourdough toast.
•Shakshuka eggs with feta chili and coriander served with crusty bread.
•Crepes with a selection of toppings; sugar, lemon, Nutella, fruit, nuts and berry compote.
•Cinnamon French toast with sauteed apples and Greek yoghurt.
•Green spinach omelet with goats cheese and tomato sprinkled with herbs and pine nuts.
•Chorizo, cheddar and caramelized onion omelet.

LUNCH
Table Sharers
•Caprese salad with garlic & herb vinaigrette, balsamic glaze and pine nuts.
•Mediterranean chickpea salad.
•Tuscan cannellini bean salad.
•Mustard potato salad with capers and herbs.
•Green salad with avocado, cucumber and almonds.
•Arugula salad with pine nuts and parmesan.
•Beetroot, goats cheese and walnut salad.
•Pesto orzo salad with chicken, avocado and sunflower seeds.
•Couscous salad with sun dried tomato and feta.

Main Dishes
•Tuna poke bowl with chili, cucumber & avocado.
•Meatball or falafel rice bowl with Mediterranean vegetables and tzatziki.
•Mexican beef, black beans and salsa in crispy tortilla bowls.
•Satay chicken or halloumi with Asian slaw & wild rice.
•Shrimp ceviche with avocado and cilantro lime rice.
•Chicken and pepper souvlaki with Greek salad, hummus and tzatziki.
•Teriyaki salmon with rice noodles, spinach, edamame beans and sesame seeds.
•Courgette quiche with cherry tomatoes and feta, with a lemon potato salad and arugula.

DINNER
Entrée
•Bruschetta with prosciutto and sun dried tomato.
•Charcuterie board with a selection of cured meats, cheeses, bread, crackers and crudités.
•Lamb koftas with tzatziki.
•Tuscan panzanella.
•Vichyssoise.
•Tuna carpaccio with arugula, capers, pine nuts and lemon dressing.
•Beetroot carpaccio salad with pear, walnuts, arugula and balsamic reduction.
•Chorizo & tiger prawn skewers with gremolata.
•Smoked salmon blinis with caviar and dill.
•Serrano ham and basil infused melon salad with pecan nuts
Main Dishes
•Creamy truffle and parmesan taglioni.
•Seared scallops with lemon & parmesan risotto and sauteed spinach.
•Pan fried cod or roasted aubergine with baby potatoes, sauteed green beans and tomatoes with salsa verde dressing.
•Pesto gnocchi with courgette, broad beans & peas on a bed of whipped buffalo ricotta.
•Roast chicken thigh with garlic parmesan orzo, mushrooms and asparagus.
•Pan seared pork tenderloin, garlic mash and honey roasted carrots.
•Thai red chicken & vegetable curry with and sticky coconut rice.
•Prawn linguine with bacon and spinach in a creamy white wine sauce.
•Caramelized onion filet mignon or cauliflower steak with sweet potato mash and sauteed green beans

Dessert
•Eton mess with strawberries and strawberry coulis.
•Tiramasu.
•Lemon posset with long de chat.
•Mango sorbet.
•Chocolate orange fondant with Madagascan vanilla ice cream and mint
•Strawberry cheesecake.
•Sticky poached pear with cinnamon and Greek yoghurt.

 

Updated August 2026