Chef Oliver's Sample Menu

 

Breakfast
 

Eggs Benedict served on English muffins, poached eggs, smoked salmon and sauce hollandaise
 

Spanish Pan Con Tomate, Garlic & Serrano Ham
 

Shakshuka & Crispy Sourdough
 

Apple & Cinnamon Filled French Toast
 

Homemade Bagels with Smoked Salmon
 

Mexican Huevos Rancheros with crispy chorizo, crumbled feta, beans topped with fried egg
 

Pancake Platter with caramelised bananas

 

Lunch
 

Sesame-Seared Tuna, Avocado Wasabi Cream, Rainbow Slaw and seasoned rice
 

Homemade Smash Cheeseburgers with double-smashed beef, mature cheddar, caramelised onions, pickles & house sauce in homemade brioche buns, served with crispy potatoes
 

Charred Sliced Steak with Rocket Salad, roasted peppers and fresh chimichurri, served with crispy spicy chickpeas
 

Prawn Linguine with Garlic, Chilli & Lemon
 

Pan-crisped gnocchi, roasted cherry tomatoes, burrata, basil pesto, rocket and parmesan
 

Green Goddess Chicken Platter with Green herb rice
 

Homemade Pizzas with a choice of Margherita, prosciutto and rocket or spicy salami

 

 

Appetizers

 

Chilled Tomato Basil Soup Tomato and Vodka Salsa

 

Roasted Pear, Arugula Salad Crumbled Roquefort Caramelized Walnuts

 

Warm Goat’s Cheese Tartlet, Cornichon and Herb Salad

 

Yellowfin Tuna Tartare, Cannellini Bean Purée, Garlic Crostini, Sesame Seeds

 

Shallot Tarte Tatin, Red Wine Honey Gastrique, Thyme Crème Fraiche

 

Watermelon, Feta & Mint Stack

 

Chilled Avocado and Cucumber Gazpacho, Crispy Sourdough, Basil Oil

 

 

Dinner

 

Slow-Braised Beef, Dark Rum Glaze, Lime-Infused Sweet Potato Purée, Charred Pineapple Salsa

 

Herb & Spinach Chicken Ballotine, Roasted Pumpkin, Lemon-Roasted Broccolini, Chicken Jus

 

Pan-Seared Duck Breast, Blood Orange & Rosemary Reduction, Charred Corn and Radish Salad

 

Pan-Seared Mahi-Mahi, Compressed Cucumber, Coconut Jasmine Rice, Lime Beurre Blanc

 

Savoyard-Style Stuffed Pork, Apple Cider Jus, Polenta Potatoes, Sauteed Savoy Cabbage Confit Garlic Carrots

 

Pistachio and Hazelnut Crusted Rack of Lamb, Saffron-Infused Butternut Silk, Blackberry Jus, Charred Courgette

 

Herb-Crusted Beef Tenderloin, Truffle Potato Fondant, Charred Asparagus Red Wine Shallot Reduction

 

 

Dessert

 

Raspberry and White Chocolate Semifreddo Passionfruit Coulis

 

Chilled Lemon Posset, Macerated Seasonal Berries

 

Baked Vanilla Yoghurt, Spiced Red-Wine Poached Pears

 

Lime Panna Cotta Mango Coulis Toasted Coconut Flakes

 

Ginger-Blondie Cardamom and Apple Ice Cream

 

Petite Tropical Pavlova

 

Dark Chocolate & Sea Salt Tartlet