DAY 1

Breakfast

• Eggs Royale (spinach & smoked salmon) with hollandaise on toasted muffin
• Pastries
• Tropical fruit platter
• Granola & yoghurt
• Homemade fruit purée

Lunch

• Grilled lamb kofta
• Grilled halloumi salad
• Couscous salad with figs, almonds & sundried tomato relish
• Baked eggplant with tomato chutney filling

Dinner

• Confit duck phyllo money purse with fried leek, satay-infused salad & orange dressing
• Seared tuna steak on wasabi sweet potato purée, with edamame & miso-glazed carrots

Dessert

• Matcha coconut panna cotta with lavender syrup

DAY 2

Breakfast

• Leek & chive omelettes with tarragon chicken
• Muffins
• Tropical fruit smoothies
• Overnight chia & oat cups
• Fruits & berries

Lunch

• Linefish of the day pan-fried with caper butter
• Italian potato salad
• Broccoli & almond salad with parmesan croutons
• Rocket & bocconcini salad

Dinner

• Moroccan grilled prawns on arugula couscous with cilantro dressing
• Beef fillet rolled in dukkah with port wine sauce on cumin potatoes with grilled peppers & balsamic reduction

Dessert

• Dark chocolate & orange infused tarts with rose water cream

DAY 3

Breakfast

• Asparagus & Emmental cheese frittata with garlic aioli
• Quinoa & mango salad
• Tropical fruit platter
• Sundried tomato jam
• Ouma bread

Lunch

• Tomato-baked linefish with prawns
• Oven-roasted vegetables
• Artichoke, basil & goat’s cheese salad
• Confit-garlic–infused savoury rice

Dinner

• Baby marrow carpaccio with crispy basil, anchovy & feta
• Herbed rack of lamb with jus
• Mustard-infused mashed potatoes
• Sautéed green vegetables

Dessert

• Crème brûlée with raspberry-infused ice cream

DAY 4

Breakfast

• French toast with maple-glazed bacon
• Cheese platter
• Tropical fruits
• Stewed fruit yoghurt cups
• Avocado & heirloom tomato platter

Lunch

• Seafood platter
• Herbed new potato salad
• Spinach & feta stuffed butternut
• French salad
• Garlic & herb butter sauce

Dinner

• Prawn & kiwi fruit risotto
• Slow-cooked lamb shanks with pilaf rice
• Charred Brussels sprouts
• Oven-roasted vine tomatoes

Dessert

• Deconstructed lemon tart

DAY 5

Breakfast

• Rösti mushroom stack with crispy Parma ham
• Smoked salmon platter with dill sour cream
• Tropical fruit platter
• Candied ginger & blue cheese board
• Melba toast

Lunch

• Truffle aglio e olio pappardelle
• Cranberry & brie bake
• Parmesan & heirloom tomato salad
• Pear, blue cheese & walnut salad

Dinner

• Chilled beetroot & avocado soup
• Chicken fillet poached in duck fat with seared scallops & champagne velouté
• Mushroom polenta
• Smoked paprika corn purée
• Butter-grilled mange tout

Dessert

• Pears poached in white muscadel with honey-infused mascarpone

DAY 6

Breakfast

• Red shakshuka
• Toasted flatbreads
• Baba ghanoush
• Mint-infused Greek yoghurt
• Macerated fruits

Lunch

• Pulled lamb shoulder gyros with roasted eggplant
• Traditional Greek salad
• Tzatziki
• Hummus
• Pickled cucumber salad

Dinner

• Zucchini roulade with tuna tartare & cream cheese
• Surf & Turf: grilled lobster tails & beef fillet with herbed butter sauce
• Duck fat roasted potatoes
• Blackened asparagus

Dessert

• Pear & blueberry crumble with duck egg crème anglaise

DAY 7

Breakfast

• Poached salmon with poached eggs & caviar
• Pistachio, blueberry & yoghurt cups
• Tropical fruit platter
• Crumpets
• Cheese plate

Lunch

• Cajun linefish on fruit salsa with curry-infused sauce
• Lemon-infused pilaf rice
• Chopped house salad with nuts & fried tofu

Dinner

• Panko-crumbed pork neck on Asian slaw with sesame dressing
• Cured & seasoned grilled duck breast on stir-fried greens with ginger-garlic soy dressing
• Wasabi mash

Dessert

• Miso-infused sticky tart with green tea foam