SAMPLE MENU
CURATED BY CHEF YAH YAH
Breakfast
*Granola & yogurt pot with coffee for early risers*
*All breakfasts served with a tropical fruit platter*
Eggs Benedict served on a homemade English muffin
Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough
Painkiller French toast served with rum caramelized pineapple and crispy bacon
French pastries accompanied by a French omelette and an array of meats & cheeses
Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns
SouffleÌ pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats
Lunch
Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)
Grilled peach, burrata, and prosciutto salad with a yuzu dressing
Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings
Build-your-own burger served with fries and a garden salad
Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette
Taco spread - traditional Mexican tacos served with an array of traditional salsas
Hot honey chicken salad served with freshly baked ciabatta
Appetizer
Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers
Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette
Various gyoza & bao buns served with a variety of dipping sauces
Crab cakes topped with garlic aioli & ceviche served with crackers
Crostini platter - an array of carefully curated crostini
Parmesan arancini served on a bed of basil pesto
Rosemary focaccia & cruditeÌs served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade
Dinner
Herb-crusted rack of lamb served with pomme pureÌe, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad
Crispy baked fish served with steamed asparagus, pea pureÌe, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette
Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing
Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw
Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing
Ribeye steak served with chimichurri, assorted grilled veggies, garlic pureÌe, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing
Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette
Dessert
Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb
Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards
Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers
Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile
CreÌme bruÌleÌe with sugar-coated berries and berry gel
Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel
Traditional tiramisu topped with finely chopped dark chocolate