Sample Menu

Breakfast

• Eggs Benedict with smoked ham, homemade hollandaise, crispy breakfast potatoes and a tropical fruit platter.
• Cinnamon and vanilla bean overnight oats served with toasted coconut granola (GF, DF), Greek yoghurt and fresh berries.
• French toast topped with a banana foster sauce served with a tropical fruit platter and sausages. 
• Shakshuka with feta, served with toasted sourdough.
• Fluffy buttermilk pancakes served with berry compote, maple syrup and crispy bacon.
• Avocado toast topped with poached eggs, roasted tomatoes and feta.
• Smoked salmon bagels with cream cheese, capers, red onion and fresh seasonal fruit.

Lunch

• Sesame seared tuna served with a tuna poke bowl, avocado, cucumber, jasmine rice and Asian cabbage slaw with a sesame dressing.
• Grilled mahi-mahi tacos with mango salsa, chipotle slaw and a fresh corn salad.
• Burrata with heirloom tomatoes, basil pesto, prosciutto and warm focaccia.
• Grilled chicken Caesar salad with garlic croutons and shaved Parmesan.
• Lobster rolls served with fries and a watermelon, feta and mint salad.
• A Mediterranean mezze selection including falafel, hummus, grilled vegetables, chicken skewers, warm pita bread and tzatziki.
• Thai beef salad with fresh herbs, crispy shallots and a lime dressing.

Canapés

• Smoked salmon blinis with dill crème fraîche.
• Mini crab cakes served with lemon aioli.
• Bruschetta
• Tuna tartare served on cucumber rounds.
• Caprese skewers finished with balsamic glaze.
• Tempura prawns served with sweet chili aioli.
• Goat’s cheese tartlets with caramelized onion.

Dinner

• Garlic and herb pork tenderloin finished with a montér au beurre, served alongside Boursin mashed potatoes and roasted seasonal vegetables.
• Pan-seared beef fillet with truffle mashed potato, tenderstem broccoli and a red wine jus.
• Pan-seared sea bass served with butternut risotto, grilled asparagus and a lemon beurre blanc.
• Chicken supreme served with wild mushroom risotto, roasted baby carrots and a thyme jus.
• Slow-roasted beef short rib served with creamy Parmesan polenta, charred broccolini and a red wine reduction.
• Seafood linguine with prawns, mussels and calamari in a white wine garlic cream sauce, served with a rocket and Parmesan salad.
• Herb-crusted salmon served with crushed baby potatoes, green beans and a beurre blanc sauce.

Dessert

• White chocolate mousse cake.
• Traditional South African malva pudding served with homemade custard.
• Classic crème brûlée.
• Flourless chocolate torte with raspberry coulis (GF).
• Passionfruit panna cotta.
• Lemon posset served with homemade shortbread.
• Nutella cheesecake with roasted pistachio and Oreo base.