Please note that although the menu items are unlikely to change during your charter week, there may be days when items switch around to accommodated my fresh produce and time allowances.
DAY 1
Lunch: Crispy fried chicken coasted in sesame seeds and tossed in a honey citrus glaze, wrapped in a tortilla wrap with a smear of cream cheese, fresh baby spinach, cucumber ribbons, green bell peppers and sliced tomatoes with a cilantro and lime dressing; served with a mango, pineapple, black bean and chili salsa and drizzled with pomegranate balsamic reduction.
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Starters: Crispy battered calamari served with citrus mayo and drizzled with a soy, honey and sesame warmed dressing.
Dinner: Flakey Mahi Mahi, finished with butter in the pan and served with charred courgette ribbons, roasted garlic new potatoes and surrounded by a mint, ginger and white pepper pea puree, finished with brunoise green bell peppers and beetroot shoots.
Dessert: Peanut butter and dark chocolate mousse with chunks of chocolate fudge brownie within, topped with honey comb brittle.
DAY 2
Breakfast: A strawberry, papaya and banana smoothie. Caramelized onion and manchego omelettes with crispy bacon bits and sliced spinach, accented with fresh thyme and basil, and served with fire roasted vine tomatoes. In the center, a stack of fluffy pancakes topped with salted and whipped butter, and dollops of maple cream with a drizzle of vanilla bean syrup.
Lunch: Soft flour, fish tacos topped with an asian slaw, julienne red bell pepper and diced fresh pineapple, accompanied with thinly sliced avocado and tomato, drizzled with a spicy mayo and garnished with fresh cilantro leaves.
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Starters: Cream of carrot, butternut squash and ginger soup, lightly curried with a parmesan foam and dollop of sour cream, served with a slice of garlic and butter toasted baguette.
Dinner: Fillet steak served on a bed of wilted spinach with cream of potato and spiced pumpkin slices, topped with wild mushrooms and fire roasted vine tomatoes and charred asparagus spears, finished with a sherry and mushroom Bordelaise.
Dessert: Meringues topped with Chantilly cream and strawberry coulis, topped with fresh berries and garnished in sugar art.
DAY 3
Breakfast: A parfait with layers of greek yogurt, black berry compote, fresh strawberries, cinnamon honey granola and topped with frozen raspberries and toasted, sliced almonds. Toasted ciabatta with peanut butter, hummus and honeyed tahini paste, topped with flash fried, sliced green tomatoes, smoked bacon and bunched arugula, and drizzled with white balsamic reduction. In the center, crispy buttermilk waffles with all the toppings.
Lunch: Freshly baked rolls, buttered and toasted, and filled with succulent chunks of lobster tossed in a tomato and chipotle aioli and turned with diced red bell peppers, celery, and scallions on a bed of butter lettuce; and topped with rough chopped chives, brunoise cucumber and lemon with a generous crack of black pepper. Served with a tomato salad incorporating sun tomatoes, green tomatoes and cherry tomatoes coated in a white balsamic reduction and finely diced red onion, fresh basil and sliced corn.
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Starters: A halo salad of arugula topped with warm cubes of butternut squash and cherry tomatoes, served with a relish of mint, cilantro and red onion in a sugared red wine vinegar, doused in rosemary oil and topped with crumbled feta and roasted pine nuts.
Dinner: Al dente linguine tossed in salt and extra virgin olive oils, rolled and placed, with steamed lobster, pan seared with garlic and butter and sliced; surrounded with a rich seafood cream syphoned from shell stock, tomato, chili and marjoram; and garnished with concasse red bell peppers and charred corn slabs, and a drizzled with a spicy seafood oil.
Dessert: Classic Crepe Suzettes, flambéed and flipped into triangles filled with orange zest, caramelized sugar and cinnamon, served with a “Madagascan vanilla bean” ice cream on a fudge crumble and fresh orange segments.
DAY 4
Breakfast: A kiwi, lime and kale smoothie with coconut milk. Eggs Florentine with a toasted and buttered English muffin topped with perfectly poached and seasoned eggs on a bed of wilted garlic and white pepper spinach, smoked hollandaise spooned on top, with a side of scorched mushrooms in soy and chili, topped with micro herbs. In the center, wheat bran and sultana muffins with honey butter and ginger preserve.
Lunch: A gourmet cheese board of soft, hard and veined cheeses with a variety of fresh and preserved fruits and nuts, served with an assortment of local and international chutneys and dips. Accompanied by a charcuterie board of smoked and roasted cold cuts and deli meats, as well as salmon platter with smoked salmon pate, lemon and peppered salmon fillets and slices of smoked salmon with capers, chili oil and orange. Complimented by a green salad of arugula, cucumber and green apple, topped with feta and dried cranberries, with a coriander and lime dressing. Served with freshly baked loaves and an assortment of cheese crackers.
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Starters: A Portobello mushroom, hollowed and filled with a blend of cream cheese, chives, spring onion, mushroom and gruyere; coated in bread crumbs and baked. Garnished with a parmesan tuile, deep fried basil and herbed oil.
Dinner: A succulent chicken breast, sliced and served on a parsnip and smoked celeriac puree with crispy potatoes, seared baby bok choy and honey glazed rainbow carrots with a port and citrus reduction and garnished with kale shoots and pomegranate.
Dessert: Mango terrine with layers of cream, salted caramel ice cream and mango puree topped with cubes of fresh mango and mint.
DAY 5
Breakfast: Overnight oats and chai seeds soaked in coconut milk and topped with stewed pears and raisins. A breakfast salad of charred sweet potato, picked cucumber ribbons, soft boiled eggs and fried baby tomatoes, served on a bed of baby spinach and topped with caramelized onions, fried halloumi and crispy bacon bits. In the center, classic cinnamon crepes sprinkled with sugar and drizzled in lemon.
Lunch: Freshly baked and floured rolls with a smear of tomato pesto mayonnaise, served with a sticky BBQ chicken breast, melted Swiss cheese and topped with fresh slices of tomato, caramelized onions and baby leaves, accompanied with a plum and fennel chutney; served with loaded sweet potato fries with chili black beans, quartered baby tomatoes, avocado cubes and drizzled with sour cream.
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Starters: A Beetroot and pear tartlet with slices with caramelized onions on a pastry base, topped with goats cheese and garnished with micro chard and beet shoots.
Dinner: Flambéed Shrimp served with a classic parmesan risotto with butter steamed snap peas and fire roasted bell peppers, surrounded by a parmesan cream, drizzled with a red pepper and cayenne oil and garnished with micro herbs.
Dessert: Dulce de Leche and Nutella pots of white chocolate cream, layered salted caramel, Nutella crème and with battered and fried plantains spiced with sugar and nutmeg for dipping.
DAY 6
Breakfast: A mango, pineapple and stone fruit smoothie. A toasted bagel with whipped cream cheese topped with generous slices of smoked salmon, shavings of red onion and garnished with capers and micro herbs, finished with cold pressed olive oil, balsamic reduction and a grind of black pepper. In the center, sticky cinnamon buns with a warm cinnamon and nutmeg sugared center and smothered in cream cheese frosting.
Lunch: Shrimp and Lobster cakes enhanced with parsley, lime and garlic, and served with a honey, ginger and dijon dipping sauce and accompanied with a salad of chilled green beans tossed with bacon and feta and topped with corn dressed with a poppy seed vinaigrette.
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Starters: Seared Tuna in toasted sesame seed oil with diced chili, thinly sliced and fanned amongst chilled watermelon cubes, segmented ruby grapefruit and lime drenched avocado. Topped with a relish of dice shallot, mint and jalapeños.
Dinner: Seasoned pork tenderloin served on a roasted garlic and acorn squash puree with a cous cous and baked apple slices, accompanied with sliced red cabbage and roasted egg plant disks, topped with a white wine sauce and garnished deep fried sage.
Dessert: Baked cheese cake with a coconut biscuit base and a passionfruit gel, topped with toasted coconut shavings.
DAY 7
Breakfast: A fresh fruit salad of cubed watermelon, dragonfruit, mango and apricot with slices of grapefruit and topped with blueberries and blackberries. A full fry up with blistered vine tomatoes, sliced and seared portobello mushrooms, bacon and sausage, perfectly ripened avocados quartered, with fried eggs just the way you like ‘em and toasted rye. In the center, freshly baked walnut and blueberry scones served with jam preserve.
Lunch: Paper thin, rustic flat breads with sun-dried tomato and garlic, topped with Parma Ham, avocado slices, parmesan shavings and bunches of arugula with balsamic glaze; topped with caramelized red onion, slices of fresh fig and blue cheese crumble; topped with cherry tomatoes, artichoke hearts, wilted spinach and olives with fresh thyme and chunks of feta; topped with bacon, sun-dried tomatoes and buffalo mozzarella rounds with fresh basil and chili oil.
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Starters: An avocado tian, with layers of green apple, egg plant and cubed avocado, enhanced with white truffle and micro herbs.
Dinner: Teriyaki and honey glazed salmon, pan seared and served with Israeli cous cous, lime and black pepper tossed broccolini; and surrounded by a spicy mussel broth and micro herbs.
Dessert: A triple chocolate terrine with layers of rich chocolate cake, dark chocolate and espresso garnished with a pistachios and cherries.
DAY 8
Breakfast: A plum, raspberry and elderberry smoothie. Avocado toast with triangles of toasted ciabatta, avocado and sour cream, with dollops of basil pesto and plenty of fresh basil. In the center, fluffy golden french toast coated in cinnamon sugar and topped with bacon, caramelized bananas disks, and drenched in syrup.
