Chef Eva's SAMPLE MENU

 

BREAKFAST

Avocado Toast

With lemon ricotta, soft boiled eggs and za’atar spices served on top of fresh baked sourdough

Blueberry pancakes

Topped with homemade lemon sauce and tropical fruit melange

Green Shashuka

Soft boiled eggs prepared in a creamygreen herb sauce with zucchini, green aspargus and green peas

Açia/smoothie bowl

Served with homemade granola,almond butter, banana and fresh berries

Honey French Toast

Buttery french toast served with whipped mascarpone and berries

 

LUNCH

Salmon poké bowl

with wakamé salad, pickled red cabbage, smoked chili mango, avocado, cucumber and edamame

Shrimp Ceasar Salad

Shrimps grilled in herb butter, served on top of fresh ceasar salad with sourdough croutons

Lobster rolls and fries

The classic, mini brioche buns filled with buttery lobster and a side of crispy fries

Citrus buffalo mozarella salad

Served with pistachio pesto, pistachio crumb, fresh mixed greens and home made focaccia

Tuna tartare

Topped with burrata, truffle, balsamic glaze served on top of a mixed green salad

 

APPETIZERS

The “Nobu” spread

Crispy sushi rice with spicy tuna, salmon sashimi in yuzu ponzu and wakamé bites

Vietnamese springrolls & beef tataki

Fresh springrolls with teriyaki tofu and fresh mint served with a side of beef tataki

Mexican tortilla’s & tuna ceviche

Mexican tortilla chips, served with tuna ceviche, avocado smash and sourcream

Whipped straciatella cheese, roasted cherry tomatoes and fresh focaccia

Served with sides of olives, pistachios, pesto spread and charcuterie

Indian Samosa, fresh naan and mango relish

Baked samosas served with fresh naan, mango relish and garlic yoghurt

 

STARTERS

Tuna and orange

Tuna sashimi served with orange and microgreens in sauce of spring onion, coconut and curry pickled lime sauce

Beetroot carpaccio

Roasted beetroot carpaccio with goat cheese, balsamic glaze microgreens and pistachio

Mushroom Bao buns

Steamed bao buns filled with glazed terriyaki mushrooms

Roasted beef

Thinly sliced roasted beef, truffle mayo, cripsy capers and parmigiano regianno flakes

Seabass ceviche

With pickled shallots, crispy fried orange peel, sesame seeds in a citrus dressing

 

MAINS

Hot honey salmon

Served with minty pea purée, crispy roasted potatoes and green asparagus

Red Snapper

With curried butternut squash, puffed white rice, spinach and herb yoghurt

Pad thai

Traditional pad thai with chicken satay on the side

Café de Paris Steak

Steak served with the classic french butter sauce, crispy potato wedges and green side salad

Cacio è pepe

Homemade tagliatelle in the classic italian cheese and cracked black pepper sauce

 

DESSERT

Lemon meringue

Airy meringue served with whipped mascarpone cream, lemon sauce and berries

Dutch apple pie

Traditional dutch apple pie served with vanilla ice cream, whipped cream and caramelized pecans

Deconstructed matcha key lime pie

Browned hazelnut and cookie crumble topped with matche key lime cream

Pistachio tiramisu

With Bailey’s and pistachio cream

Basque cheesecake

Classic basque cheesecake served with blueberry lime sauce