Chef Anton

Sample Menu

BREAKFASTS

CROISSANTS WITH BUTTER & JAM · SPINACH & FETA EGG MUFFINS · FRESH FRUIT PLATTER

BLUEBERRY MUFFINS · SCRAMBLED EGGS WITH SMOKED TROUT · GREEK YOGURT

WITH HONEY & NUTS

ALMOND DANISHES · SHAKSHUKA WITH WARM PITA · SEASONAL FRUIT

BANANA BREAD · OMELETS TO ORDER · FRUIT SKEWERS

CINNAMON ROLLS · SMOKED SALMON BAGELS WITH CREAM CHEESE & CAPERS · FRESH FRUIT JUICES

PAIN AU CHOCOLAT · POACHED EGGS WITH HOLLANDAISE & SOURDOUGH · TROPICAL FRUIT PLATTER

SCONES WITH CLOTTED CREAM & JAM · AVOCADO TOAST WITH POACHED EGG & CHILI FLAKES · FRESH FRUIT SMOOTHIES

 

LUNCHES

GRILLED CHICKEN CAESAR SALAD WITH PARMESAN CRISPS · HOMEMADE FOCACCIA

MEDITERRANEAN MEZZE PLATTER (HUMMUS, BABA GANOUSH, TZATZIKI, PITA, OLIVES, GRILLED VEG)

TUNA POKE BOWLS WITH SUSHI RICE, AVOCADO, EDAMAME & SOY GLAZE

BBQ PLATTERS (CHICKEN SKEWERS, ROASTED VEG, COUSCOUS SALAD)

CAPRESE SALAD WITH BASIL PESTO & WARM CIABATTA · GRILLED PRAWNS WITH LEMON AIOLI

SUSHI & SASHIMI PLATTER WITH PICKLED GINGER & SOY

GOURMET BURGERS WITH HAND-CUT FRIES & TRUFFLE MAYO · CAESAR SALAD

 

CANAPÉS

SMOKED SALMON BLINIS WITH CRÈME FRAÎCHE & DILL

MINI BRUSCHETTA WITH TOMATO, BASIL, AND BALSAMIC PEARLS

GOAT CHEESE & CARAMELIZED ONION TARTLETS

PROSCIUTTO-WRAPPED MELON WITH BALSAMIC REDUCTION

MINI BEEF SLIDERS WITH CARAMELIZED ONION

TEMPURA PRAWNS WITH PONZU DIP

CAPRESE SKEWERS WITH BALSAMIC GLAZE

 

3-COURSE DINNERS

STARTER: PHYLLO WITH GOAT’S CHEESE & CARAMELIZED ONION
MAIN: PAN-SEARED CHICKEN BREAST, DAUPHINOISE POTATOES, SWEET WHITE MUSHROOM SAUCE
DESSERT: CLASSIC FRENCH CRÈME BRÛLÉE WITH FRESH BERRIES

 

STARTER: TOMATO & BURRATA SALAD WITH BASIL OIL SPHERES
MAIN: HANDMADE TAGLIATELLE WITH BEEF RAGU & PARMESAN SHAVINGS
DESSERT: DARK CHOCOLATE SOUFFLÉ WITH RASPBERRY COULIS

 

STARTER: LOBSTER BISQUE WITH GARLIC CROSTINI
MAIN: BEEF TENDERLOIN SOUS VIDE, POTATO PURÉE, GLAZED CARROTS, RED WINE JUS
DESSERT: CHOCOLATE FONDANT WITH VANILLA ICE CREAM

 

STARTER: SEARED SCALLOPS WITH PEA PURÉE & CRISPY PANCETTA
MAIN: DUCK BREAST WITH BUTTERNUT PURÉE & CHERRY GASTRIQUE
DESSERT: MIRROR-GLAZED DARK CHOCOLATE TART WITH CANDIED ORANGE

 

STARTER: TRUFFLE ARANCINI WITH PARMESAN FOAM
MAIN: LAMB RACK WITH RATATOUILLE & ROSEMARY JUS
DESSERT: LEMON & BASIL SORBET WITH ALMOND BISCOTTI

 

STARTER: BURRATA WITH ROASTED BEETROOT & PISTACHIO CRUMB
MAIN: PAN-SEARED SEABASS, SAFFRON RISOTTO & ASPARAGUS
DESSERT: PANNA COTTA WITH BERRY COMPOTE & SUGAR TUILE

 

STARTER: PHYLLO CIGAR WITH RICOTTA, SPINACH & SUNDRIED TOMATO, BASIL OIL DRIZZLE
MAIN: HANDMADE RAVIOLI FILLED WITH RICOTTA & SPINACH, SERVED WITH BEURRE BLANC & MICRO HERBS
DESSERT: ASSORTED PETIT FOURS & SUGAR CONFECTIONERY (CHOCOLATE & SUGAR ARTISTRY)