Sample menu Kismet

Camille – season 26/27

Breakfast:

▪ Shakshuka, honey yoghurt, avocado and homemade flatbread

▪ Giant cheesy Tamagoyaki (Japanese rolled omelette), fluffy brioche, maple bacon strips

▪ English breakfast (beans, toast, eggs, sausage, bacon, mushrooms, roasted tomatoes)

▪ Continental (viennoiseries, eggs, cured ham, cheese, granola, jam, toast)

▪ Chia pudding or overnight oats with granola and toppings

▪ Bagel bar (salmon, cream cheese, prosciutto, avocado…)

▪ French toast, crispy bacon, maple syrup, creamy scrambled eggs

All breakfasts are served with a fresh fruit platter, cereals, juices and can be adapted to

preference.

Lunch:

▪ Beef or chicken teriyaki on sesame glass noodles, Asian coleslaw

▪ Seafood tacos, fresh chili, tropical cilantro and mango salad

▪ Classic quiches (Lorraine , ricotta spinach etc), pear and candied walnut salad

▪ Gyros style chicken, tzatziki and homemade pita bread

▪ Grilled gambas, aglio e oglio pasta, loaded focaccia

▪ Cold peanut butter and miso noodles, spicy cucumber salad and soy marinated eggs

▪ Ponzu tuna/beef tataki, roasted edamame, crunchy miso white cabbage salad

▪ Carrot tarte tatin, rucola, grilled halloumi and peaches

Starters:

▪ French inspired cheese and charcuterie board

▪ Homemade pork/veggie dumplings with sweet and spicy dipping sauce

▪ Puff and tear pizzas

▪ Catch of the day tasting board (if available)

▪ Grilled cheese bites and tomato/basil gazpacho

▪ Chips and dips (hummus, tzatziki, tapenade…)

▪ Pigs in a blanket with honey mustard

▪ Heirloom bruschette

Dinner

▪ Main beef cut, roasted parmiggiano potatoes, green pepper sauce

served with fig, walnut and blue cheese salad

▪ Marinated lemon chicken, infused rice, lemon zest whipped ricotta

served with grilled zucchini, burrata and sundried tomato salad

▪ Catch of the day – cooked to preference (seared, steamed, ceviche…)

served with sautéed veggies, fried plantain and coleslaw

▪ Creamy butter chicken, basmati rice

served with a crunchy kachumber salad and cheese naans

▪ Lebanese lamb chops, garlic yoghurt sauce

served with orzo tabouleh and fresh flatbread

▪ Beurre blanc grilled salmon filet, toasted almond shaves

served with creamy spinach, pickled sultanines and polenta

▪ Duck breast in red wine reduction,

served with beetroot carpaccio, whipped feta, orange vinaigrette

Dessert

▪ Cinnamon cream apple crumble

▪ Captain’s tiramisu

▪ Flambéed banana and vanilla ice cream

▪ Thai-style mango sticky rice

▪ Bala baiana (brazilian coconut caramel bites)

▪ Berry or speculoos cheesecake

▪ Mint and strawberry salad with whipped cream