BREAKFAST

• Eggs Benedict hollandaise sauce, bacon, spring onion, English muffin OR smoked salmon, leek rosti and cilantro hollandaise
• Ricotta pancakes, bacon and maple blueberries
• Avocado, balsamic bacon and choice of egg (sunnyside + poached recommended!)
• Queso huevos é jamon burrito or on potato rosti
• Oat pots with yogurt, fruit coulis, nuts and nut butter, nut crumbles, green juices and fig cake slices
• ultimate breakfast spread: fresh made pastries, sausages, fresh bread, smoothies, gourmet waffles, pain perdu, eggs made to order (best after an early morning snorkel!)
• Crepes with caramalized banana, scrawberries, fig jam and bacon
• lentil shakshuka and salsicia
• truffle risotto served with bacon and choice of egg

LUNCH

• pesto Chicken with prosciutto, garlic foccacia and bean salad
• open roast beef sandwhich with whipped feta sauce, side of truffle fries
• Chicken tacos with mango salsa and roast corn guacamole
• quiche lorraine with fresh caprese salad
• brisket burger with spicy pickle salsa and halloumi, roast  butternut and arugula
• seabass, zucchini fries and artichoke dip

APPETIZERS, STARTERS AND SNACKS

• charcuterie board, AntiPasti nd spreads
• Pastry bites
• baked brie with fig drizzle
• handmade dips served with handmade  crackers
• fruit drizzled with chamoy and a peach-tajin dip
• bacon-asparagus skewers with lemon-butter dip

DINNER

• rack of lamb with truffle polenta and pear and brie salad
• duck breast, blackberry sauce and smashed roast potatoes
• Prawns and mussels in a creamy white wine sauce with squid ink FETTUCCINE
• coconut lime chicken curry with coconut rice, sambal and naan or poppadom
• white fish in roasted red pepper sauce and shredded brussel sprout bake
• sesame tuna steaks with edamame and sticky rice salad
• Chimichurri ribeye platter, buratta salad with white balsamic reduction

DESSERT

• Coconut tres leches with raspberry coulis
• Deconstructed apple crumble with caramel ice cream
• Roast pear with coconut ice cream with caramel struesel
• Mango posset and tuille biscuits
• Pistachio Tiramisu served with strong affogatto
• Berry pavlova with amaretto cream and custard
• Tropical tarte tatin served with chilli lime sorbet