SAMPLE MENU - Nicolas Van Der Merwe
*** This is just meant to give an example of the incredible options Nicolas will prepare. He is happy to accommodate a wide variety of dietary needs, and all menus will be personalized with the guests based on their preference sheet requests.***
Breakfast
Coconut Brioche French Toast:
Thick-cut brioche soaked in coconut custard and toasted golden. Served with caramelized banana, passionfruit syrup and toasted macadamias.
Caribbean Sunrise Bowl
: Greek yogurt layered with tropical fruits, house-made granola, coconut flakes, chia seeds and local honey.
Shakshuka Verde
: Eggs gently poached in a green herb and roasted pepper sauce, finished with feta, avocado and grilled sourdough.
Smoked Salmon & Avo Tartine:
Toasted artisan bread topped with whipped cream cheese, smoked salmon, avocado, pickled shallots, capers and fresh herbs.
Sweet Corn and Scallion Fritters
: Served with crispy bacon, avocado salsa and lime crème fraîche.
Breakfast Arepas:
Warm corn arepas stuffed with scrambled eggs, aged cheddar, avocado and chorizo.
Mango Coconut, overnight Oats:
With toasted almonds, passionfruit and cinnamon.
Lunch
Blackened Mahi Tacos
: Fresh mahi-mahi with pineapple salsa, avocado crema, pickled red onion and shredded cabbage
Caribbean Poke Bowl
: Ahi tuna, coconut rice, mango, cucumber, avocado, edamame, sesame and ginger dressing.
Grilled Jerk Chicken Flat Bread
: Topped with charred pineapple, mozzarella, fresh herbs and chili honey.
Watermelon & Seared Tuna Salad
: Watermelon, cucumber, feta, mint and sesame-seared tuna with citrus dressing.
Lobster & Mango Rolls
: Butter-poached lobster with fresh mango and herb aioli served in toasted rolls.
Chimichurri Steak Bowls:
Grilled flank steak, roasted sweet potato, avocado, pickled vegetables and green herb sauce.
Coconut Shrimp Boa Buns:
Crispy shrimp with spicy pineapple slaw and lime aioli.
Canapé (sunset snacks/ afternoon)
Tuna Tataki
: Sesame-crusted tuna with ponzu, avocado and crispy shallots.
Coconut Ceviche Cups
: Fresh fish cured in lime, coconut milk and herbs served in cucumber cups.
Whipped Feta & roasted Tomato Crostini:
Finished with basil oil and toasted pine nuts.
Caribbean Crab Toast
: Blue crab, citrus aioli and microgreens on grilled sourdough.
Charred Octopus Skewers:
With smoked paprika, lemon and herb oil.
Rum Glazed Pork Belly Bites:
Finished with pineapple relish and crispy shallots.
Tropical Mezze Board:
Hummus, marinated olives, grilled vegetables, tropical fruits and warm flatbreads.
Dinner
Rum & Lime Glazed Snapper
: Served with coconut sweet potato purée, charred broccolini and mango salsa.
Caribbean Seafood Risotto
: Creamy saffron risotto with shrimp, scallops, mussels and fresh herbs.
Coffee Rubbed Beef Tenderloin
: Served with truffle potato purée, roasted vegetables and red wine reduction.
Coconut Braised Short Ribs
: Slow cooked short ribs served with creamy polenta and roasted carrots.
Jerk Lamb Racks
: With sweet potato fondant, grilled asparagus and mint chimichurri.
Lobster & Prawn Linguine
: White wine garlic butter sauce, fresh herbs and parmesan.
Island Surf & Turf
: Grilled beef filet with garlic butter prawns, charred corn purée and seasonal vegetables
Mojo Chicken
: Cuban-inspired citrus marinated chicken served with black bean rice and grilled pineapple.
Desserts
Passion fruit Cheesecake
: Coconut biscuit crust with passionfruit glaze, cinnamon Tuile.
Dark Chcoolate & Sea salt tart:
Served with whipped mascarpone & Fresh berries, berry Couli, Toasted Almond Slices.
Coconut panna Cotta
: Fresh mango and lime salsa, pineapple pearls.
Rum Roasted Pineapple
: Vanilla bean ice cream and toasted coconut crumble.
Banaoffee Parfaits
: Layers of caramel, banana and whipped cream.
Guava Bread Pudding
: Warm vanilla bean custard and caramel sauce, Charred guava slices, almond crumble.
Stone Fruit Pavlova
: Crisp meringue topped with Peach & Nectarine slices, Stone Fruit curd, Bavarian Cream, chili dark chocolate sauce.
