Chef Tilly's Sample Menu
 

Breakfast

All served with yoghurt, tropical fruit platter & fresh sourdough.

 

Eggs Benedict

Brown butter hollendaise, poached egg, scottish smoked salmon, crispy capers and microgreens, served on a warm English muffin

 

French toast

Pina colada inspired french toast with coconut milk, rum fried pineapple and toasted coconut

 

Shakshuka

Tomato and pepper stew, baked eggs and smokey chorizo finished with labneh, pistachio and fresh pitta
 

Breakfast muffins

Banana bread chocolate muffins with candied walnuts

 

Avocado toast

Toasted sourdough, smashed avocado, poached egg and hot honey halloumi, finished with rocket and crispy bacon crumbs
 

Cinnamon rolls

Soft and sticky cinnamon rolls with whipped maple and cream cheese frosting

 

Croque madame

Gruyere cheese and honey roast ham sandwiched between sourdough, finished with mustard béchamel, fried egg and chives

 

Lunch
Peach and prosciutto salad

Chargrilled peaches, fresh mozzarella and prosciutto over dressed leaves, served with homemade rosemary and smoked salt focaccia

 

Rigatoni alla vodka

Spicy homemade tomato vodka sauce with chargrilled cajun prawns, served with crispy caesar salad and garlic sourdough croutons

 

Chicken chimichurri salad

Flamegrilled chicken breast with homemade chimichurri dressing, avocado roses, pickled onion, served with homemade jalapeno cheddar bread.

 

Tuna poke bowls

Sushi grade ahi tuna in a ponzu and ginger sauce, a rainbow of vegetables and sticky rice, finished with spicy sriracha mayonnaise

 

Greek flatbreads

Oregano and lemon marinated chicken thighs wrapped in a homemade greek flatbread with fresh tzatziki and sumac onions, served with mediterranean salad

 

Pork bao buns

Slow cook pork belly bao buns with sticky korean gochujang sauce, pickled carrots and fresh coriander, served with crunchy peanut noodle salad

 

Bacon and leek tart

Crispy bacon and white wine poached leeks wrapped in crispy filo pastry, served with tomatoes, burrata and balsamic pearls

 

Appetizers
Salmon croquettes

Dill and lemon poached salmon and potato cakes rolled in panko breadcrumbs, served with homemade garlic aioli
 

Hummus and crudites

Smoked paprika and whipped tahini hummus with fresh pitta bread and cucumber dippers

 

Sushi

Freshly made spicy tuna uramaki, california rolls and cucumber maki

 

Charcuterie

A selection of cheeses, cured meats and chutney

 

Nachos

Pulled pork barbecue nachos with sour cream, guacamole and peach salsa

 

Whipped goats cheese

Goats cheese whipped with lemon on a pitta triangle finished with hot honey and pistachio

 

Bruschetta

Toasted baguette in garlic oil with confit cherry tomatoes and fresh basil

 

Main
Lamb and couscous

Harissa and date glazed lamb rack with pearl couscous, pomegranate and chermoula

 

Fish tacos

Blackened mahi with pineapple and jalapeno salsa, avocado crema, chipotle mayonnaise and purple slaw
 

Beef short rib with pumpkin

Four hour braised red wine short rib with roasted pumpkin and maple purée and finished with chili parsley sourdough breadcrumbs and asparagus

 

Risotto with cod

Lemon infused risotto with pan fried cod, served with crispy capers and dressed lemon rocket salad
 

Burgers and wedges

Wagyu beef burgers and whisky bacon jam sandwiched in homemade Japanese milk buns, served with truffle wedges
 

Jerk salmon and rice

Quick cured salmon with local jerk seasoning served with mango slaw, black bean rice and crispy plantain
 

Steak and potatoes

Filet mignon steak with duck fat potato pavé, parsnip puree and roasted heirloom carrots.

 

Dessert
Pavlova

Chocolate pavlova nests with macerated strawberries and raspberries

 

Sticky toffee pudding

Spiced banana and date sponge served with homemade salted caramel and brûlée bananas

 

Chocolate brownie

Brown butter chocolate brownies with homemade tonka bean ice cream and chocolate soil

 

Pannacotta

White chocolate and rosemary pannacotta with marinate orange and pine nut praline

 

Olive oil cake

Olive oil polenta cake soaked with lemon and thyme syrup and served with homemade salted honey ice cream

 

Poached pears

Red wine poached pears with whipped mascarpone, sesame praline and candied orange peel

 

Celebration cake

Four layers of chocolate sponge with vanilla icing and salted caramel sauce. A perfect way to celebrate!