Weekly Sample Menu

Day One

Welcome Snacks

• Dressed oysters on the half shell
• Assorted savoury pate à choux

Dinner

• Moqueca – Brazilian seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce
• Served with rice & Brazilian cheese bread
• “Key Lime Pie” Pavlova

Day Two

Breakfast

• Individual Shakshukas & Mediterranean sausage
• Fresh pita bread, labneh, & fresh fruit

Lunch

• Korean slow-cooked pork belly lettuce wraps
• Scallion pancakes & steamed rice
• Traditional sauces and pickled veggies

Happy Hour

• Seared scallops with Parmesan espuma

Dinner

• 63-degree sous vide egg in miso soup
• An assortment of traditional Japanese omakase plates:
  • Steamed gyoza
  • Fresh nigiri
  • Hand-rolled sushi
• Matcha-burnt Basque cheesecake

Day Three

Breakfast

• Lobster Benedict on a potato rosti
• Hollandaise sauce
• Fresh blueberry muffins & tropical fruit

Lunch

• Thai lemongrass and ginger crispy chicken wings
• Cucumber & mango salad with a ginger vinaigrette
• Egg fried rice

Happy Hour

• Pork Katsu Bites

Dinner

• Roasted peach caprese
• Agnolotti del Plin in a brisket sauce with ricotta cream & crispy sage
• Blood Orange Tiramisu

Day Four

Breakfast

• Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs
• Fresh fruit plate & overnight oats

Lunch

• Tuna Poke Mosaic

Happy Hour

• Lobster tuile sandwiches filled with lobster bisque mousse

Dinner

• Thai crispy rice salad
• Crispy duck leg confit Khao soi curry
• Fresh cardamom & chai ice cream with babka bits

Day Five

Breakfast

• Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco
• Homemade muffins & fresh fruit plate

Lunch

• Olive oil poached tuna loin
• Nicoise salad of fresh greens, haricot vert, tomatoes, fingerling potatoes & a hard boiled egg

Happy Hour

• Assorted charcuterie & crudite

Dinner

• French onion soup
• Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus
• Chiffon cake with fresh berries

Day Six

Breakfast

• Cinnamon Brioche French Toast
• Glazed banana & whipped mascarpone
• Soft-boiled eggs, bacon and yoghurt parfaits

Lunch

• Greek-style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces

Happy Hour

• Crispy rice paper tacos with bang bang shrimp

Dinner

• Watermelon, feta & mint salad
• Moroccan fish tagine & saffron rice tahdig
• Roasted za’atar cauliflower with garlicky lemon tahini
• Pistachio creme brulee