Breakfast:
· Vanilla bean pancakes
Smokey bacon, Greek yogurt and berry compote
· Prosciutto eggs benedict
Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise
· Turkish eggs
Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.
· Baked French toast
Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream
· Spinach, feta and mushroom omelette
Served with homemade bread for toasting
· Charred pepper and onion frittata
Charred sweet peppers, caramelized onion and aged cheddar topped frittata
· Loaded bagel
Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg
Lunch:
· Sashimi Poke bowl
Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger
· Coronation chicken salad
Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans
· Shrimp cocktail salad stack
Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula
· BBQ pulled pork sliders
Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw
· Asian crusted grouper salad
Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame
· Shrimp tacos
Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole
· Meatball gyro salad
Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita
Snacks:
· Falafel
Skewered finger snack sized chickpea falafel with a herbed dipping sauce
· Charcuterie
An array of tapas, nuts, seasonal fruits, crackers and homemade preserves
· Veggie springrolls
Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce
· Mini steak skewers
Red wine marinated, grilled, and drizzled with hot honey
· Hummus and veggie board
· Sweet and savoury crostini’s
Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella
· Fruit and cheese platter
Appetisers:
· Fish croquette
Succulent and crispy, served with a coconut and lime sauce
· Seared scallop
Served on a bed of browned butter apple, cucumber and ginger salad
· Warm roasted butternut soup
· Coconut shrimp
Coconut encrusted, crispy fried, served with a chilli mayo
· Brie and fig salad
Served on a bed of baby spinach with a homemade balsamic glaze
· Calamari
Crumbed squid rings with a black pepper lemon sauce
· Caribbean polourie
Golden brown split lentil dough served with a herbed cream dressing
Dinners:
· Caribbean style curried chicken
Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread
· Bourbon short ribs
Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish
· Blackened Mahi
Coconut rice, roasted carrot purée and a fresh mango cilantro salsa
· Filet mignon
Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus
· Lobster seafood Fettuccini
Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil
· Baked sticky jerk glazed Salmon
Wild rice, charred corn, pea purée and Burre Blanc
· Slow braised lamb shank
Mint roasted potatoes, candied beets and wilted greens
Desserts:
· Gooey chocolate brownie
Warm and fudgy with a side of vanilla bean ice cream
· Melktert
A creamy South African cinnamon tart
· Tipsy tiramisu
Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers
· Key-lime crepes
Light and airy crepes served with a lime syrup and crushed meringue
· Spiced poached pear
Served with infused ice cream and red wine reduction
· Baked cheesecake
Topped with raspberry sauce and freeze-dried berries
· Pavlova
Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze
